Line one large or two small rimmed baking sheets with foil.
In a small container, mix together the rub ingredients (brown sugar, spices, and oil or butter).
Prepare the pumpkins:
With a large knife, carefully slice tops off of pumpkins, making one horizontal cut where the pumpkin starts to widen. With a large spoon scrape any fibers and seeds from the undersides of the tops.
Coat the undersides of the "caps" with a little oil and place them, stems up, on the foil-covered baking sheet.
Scoop seeds and fibers out of the pumpkins. Place on foil-covered baking sheet and rub insides with brown sugar-spice-oil mixture.
Mix the custard and bake:
In a medium bowl, beat the eggs, then stir in the remaining custard ingredients. Pour mixture into the mini pumpkins.
Bake pumpkins and tops 50 minutes, then insert a knife into the center of the largest pumpkin’s filling. If it comes out clean, lightly pierce the side of the largest pumpkin with a fork. If the knife doesn't come out clean or the pumpkin is not soft when pierced, bake another 10 minutes. Repeat if necessary. Bake tops the same length of time as the pumpkins.
Topping and serving:
In a small container, stir together the topping ingredients. Immediately after removing pumpkins and tops from the oven, sprinkle the topping over the custard, about a tablespoon on each pumpkin. If desired, place pumpkins under the broiler for a moment to melt the brown sugar and lightly toast the pecans.
Serve hot or chilled, with tops leaning against sides of pumpkin “cups.” To eat, use a spoon and scoop out a little bit of pumpkin with each bite of custard.