Combine first 9 ingredients in a bowl; stir well with a whisk. Divide pumpkin mixture evenly among 6 (6-ounce) custard cups coated with cooking spray.
Place cups in a 13 x 9inch metal baking pan; add hot water to pan to a depth of 1 inch.
Bake at 325 for 50 minutes or until a knife inserted in center comes out clean.
Remove the cups from pan; cool completely on a wire rack. Cover and chill at least 3 hours.
Combine 1/4 cup sugar and 2 tablespoons water in a small skillet. Cook over medium-high heat 4 minutes or until golden, stirring occasionally.
Remove from heat, and stir in pecans. Immediately scrape pecan mixture onto a baking sheet coated with cooking spray, spreading evenly; cool completely. Break praline into small pieces.