Bring marrow bones to a boil and let simmer for 10-15 minutes. While you’re waiting on the marrow, preheat oven to 350°F and place four ramekins in a large roasting pan.

In a blender, blend together egg yolks, egg, milk/coconut milk, maple syrup, spices, pumpkin purée, and salt.

When the marrow is ready, scoop the bones out with a slotted spoon and place in a bowl to drain. After they’ve cooled a bit, use a butter knife to extract the marrow. Place it in a small bowl. 

Spoon marrow – but not the oil that has collected at the bottom of the bowl – into the blender with the eggs, milk/coconut milk, cinnamon, ginger, cloves, salt, maple syrup, and pumpkin purée. Puree until smooth. 

Pour custard mixture into ramekins, dividing equally.

Pour enough hot water into the roasting pan to come halfway up the sides of cups. Bake until custards are set in the center, about 30-35 minutes. Remove from water and allow to cool for a few minutes before serving. Top with raw whipped cream if desired or fruit.