Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the pumpkin puree, cinnamon, ginger, nutmeg, and salt. Mix well to blend the spices evenly into the pumpkin.

In another bowl, whisk the eggs until well combined and slightly frothy.

Add the eggs to the pumpkin mixture and stir until fully incorporated.

Gradually mix in the coconut milk (or coconut cream) and sweetener (maple syrup or honey) until the mixture is smooth and creamy.

Stir in the vanilla extract.

Pour the mixture into individual ramekins or a baking dish.

Place the ramekins or baking dish into a larger baking pan and fill the larger pan with hot water to create a water bath, which helps the custard cook evenly.

Bake in the preheated oven for 35-40 minutes, or until the custard is set and a knife inserted into the center comes out clean.

Allow the custard to cool slightly before serving.