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Preheat oven to 350 degrees and heat a saucepan or kettle of water to a boil while you prep the flan.
Butter 6 custard cups or large ramekins. Line a large roasting pan with a double layer of paper towels (this will help prevent the cups from slipping and sliding in the water bath) and place the cups on the paper towels.
Combine the pumpkin, eggs, egg yolks, cream and a couple shakes/grinds of salt and pepper in the base of a food processor of the jar of a blender. Process quickly, just until blended. Pour into the prepared cups and sprinkle with the Gorgonzola and walnuts.
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Pour enough hot water into the roasting pan to each halfway up the sides of the cups. Bake for 25-35 minutes, or until a knife inserted in the center of one of the cups comes out almost clean (it will continue to cook even after removing from the oven).
Remove from oven, place on a cooling rack and let the flans cool slightly in the water bath. Serve warm or at room temperature with a drizzle of maple syrup or honey.
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