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Preheat oven to 325° F and prepare a high rimmed 9" x 13" baking pan with an inch or so of water. Place 6 empty ramekins into the pan with water in it.
In a large bowl whisk together eggs, milk, brown sugar, pumpkin puree, vanilla extract, cinnamon, nutmeg (if using), and salt.
Fill the 6 empty ramekins with egg custard mixture*. Place pan with water bath and filled ramekins into oven carefully.
Bake for 40-50 minutes or until custard is set on the outside and still slightly jiggly in the middle.
Allow to cool for at least 2 hours (the custard will continue to set as it cools)**.