In a large bowl, beat the eggs, pumpkin, sugar, honey and spices until blended.
Gradually beat in milk.
Pour into five 8-oz. custard cups coated with cooking spray.
Place in a 13x9-in. baking pan.
Pour hot water into <g class="gr_ gr_1531 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar only-ins replaceWithoutSep" id="1531" data-gr-id="1531">pan</g> to act as a water bath.
Bake, uncovered, at 425° for 10 minutes. Reduce heat to 350°.
Bake 30-35 minutes longer or until a knife inserted in the center comes out clean.
Serve warm or cold. Garnish with whipped topping. Store in the refrigerator.