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1. Preheat the oven to 350u00b0. Put the pepitas on a small baking sheet and bake in the oven until toasted and fragrant, 5 to 7 minutes. Put the coconut flakes on a separate baking sheet and place in the oven. Toast until the coconut flakes are golden-brown and fragrant, about 5 minutes. Cool the seeds and coconut flakes completely.
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2. Make the custard: In a large bowl, whisk together the pumpkin puree, eggs, skim milk, yogurt, agave and vanilla extract. In a small bowl, whisk together the cornstarch, cinnamon, ginger and nutmeg. Whisk the dry ingredients into the pumpkin mixture until combined.
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3. Add six 4-ounce ramekins to a high-sided baking dish. Divide the custard among the ramekins. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins and place in the oven. Bake until the custards are almost completely set with a slight jiggle in the center, 35 to 40 minutes. Remove the baking dish from the oven and cool the custards in the water bath for 5 minutes, then transfer the ramekins to a wire rack to cool completely, about 1 hour.
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4. While the custards cool, make the pepita topping: In a food processor or spice grinder, add 2 tablespoons of the toasted pepitas, the sugar, sea salt and ginger. Pulse for 2 seconds, then add the toasted coconut and pulse for 1 second more. Stir in the remaining toasted
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pepitas.
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5. Top the pumpkin custards with the pepita topping and serve at room temperature or chilled.
