Directions:

In a double boiler, heat whipping cream until hot. Stir in Pumpkin Spice coffee and remove from heat. Beat eggs thoroughly in medium bowl. Slowly pour cream mixture into the beaten eggs; beating constantly while pouring. Return the mixture to the double boiler.

Stir in sugar. Heat, stirring constantly until the eggs thicken and the custard coats the spoon heavily. Place the mixture in greased custard cups. Chill thoroughly for 12 hours. This step can be done a day ahead.

Maple Sauce:
Combine sugar, corn syrup and cream and heat to boiling, stirring constantly. Remove from heat, add butter and Maple syrup. Sauce can be served hot or cold.

To serve:
Place serving plate over custard cup and turn over to gently remove custard. Cover the entire custard with 1/4-inch sieved light brown sugar. Serve with a drizzle of maple sauce.