Preheat the oven to 350 degrees.  

Mix eggs, egg yolks, and flour together in a bowl until smooth.

Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth, then spoon into prepared custard cups.

Arrange 6 custard cups (see note) onto a large baking pan. Pour enough warm water around the custard cups to fill pan halfway.

Bake in the preheated oven until custards are set but still jiggle in the middle, about 40 minutes.

Serve at room temperature or chilled.

This recipe will make either 6 or 8 depending on the size of your ramekins or custard cups.