Spiced Pumpkin Custard

3 cups half-and-half
6 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup molasses
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3 cups puréed pumpkin, or about 1 1/2 cans
Whipped topping or sweetened whipped cream

Butter a shallow 2-quart baking dish. In a small saucepan, bring half-and-half to a simmer; set aside. In a medium mixing bowl, beat eggs, sugar, molasses, cinnamon, ginger, nutmeg, and salt. Mix in pumpkin and warm half-and-half. Pour mixture into prepared baking dish. Set dish in a large baking pan. Add hot water to the large pan to a depth of about 1 inch. It should come about halfway up the side of the inner baking dish. bake for about 50 minutes at 325° or until custard is set and a knife inserted near the center comes out clean. Cool completely before serving; can be covered and refrigerated overnight. Serve with a dollop of whipped cream or whipped topping.