Place 6, 4-inch ramekins on a baking sheet. In a large bowl, whisk the eggs and add the pumpkin, coconut milk, spices, and salt. Mix well and pour the mixture equally into the 6 ramekins, leaving about 1 inch of space above the batter.
Bake for 50 - 55 minutes until a toothpick comes out of the center clean. Allow to cool for 20 -30 minutes.
Place the crumble ingredients in a food processor and blend until the nuts are chopped and the ingredients are well combined. Top each of the ramekins with the crumble and serve.