Preheat oven to 325 degrees F. Mix milk, heavy cream, pumpkin puree, sugar and allspice in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla.

Beat yolks until thick. Slowly add about one-fourth of milk mixture to beaten yolks, whisking constantly; whisk egg mixture into remaining hot milk. Pour into ramekins or small round molds. Place molds in a baking dish and fill dish with hot water, halfway up the sides.

Bake for 25 to 30 minutes until set. Remove cups to cool. Refrigerate until completely set, about 2 to 3 hours. Sprinkle the hazelnuts on top of each mold just before serving. Toasting the nuts brings out their flavor.

* This is a corrected version of the recipe that appears in French Women for All Seasons.