Preheat oven to 350°F. In a large bowl combine first six ingredients (through salt).
Place eight 6-oz. custard cups in a roasting pan. Divide pumpkin mixture among cups. Place roasting pan on oven rack. Pour enough hot water into roasting pan to reach halfway up sides of custard cups. Bake 45-55 minutes, or until set
Meanwhile, in a small bowl stir together pecans and maple syrup.
Remove custard cups from water. Cool slightly on wire racks. Spoon topping onto warm custard. Serve warm or chilled.