Prepare all of the ingredients as directed above.

Preheat the oven to 350°F (177°C). Bring a saucepan of water to a boil for the water bath. Then remove from the heat. Then pour into a large baking dish.

Prepare the pumpkin custard. In a bowl, whisk together the pumpkin puree, cornstarch, maple syrup, eggs, and pumpkin pie spice until completely smooth.

Prepare the custard dishes. Portion the pumpkin mixture into oven-safe ramekin(s) or baking dishes (one per portion). Place the ramekins into the large baking dish (the water should reach approximately halfway up the sides of the ramekins).

Bake the custard. Carefully place the baking dish into the preheated oven. Bake for approximately 23–30 minutes (begin checking the custard at 20–22 minutes because the exact baking time will depend on the size and depth of the ramekins. The custard is done when the center still has a gentle jiggle when you carefully nudge the ramekin. Like a soft pudding or cheesecake-like wobble—not a liquid slosh. A thin knife or toothpick inserted near the center should come out mostly clean, with some moist pumpkin custard clinging to it).

Once done, remove the pumpkin custard from the oven and out of the hot water bath.

Portion mixed berries into bowls Sprinkled with chia seeds.

Prepare the yogurt topping. Mix the Greek yogurt and vanilla protein powder together until smooth.

Top the custard with Greek yogurt mixture, hemp seeds and chopped pumpkin seeds. Drizzle with a little extra maple syrup if desired.

Brew and prepare the coffee to your liking.

Serve pumpkin breakfast custard with berries, mixed nuts, and coffee.