YIELD: 6 servings
Preheat the oven to 325F.
In a saucepan over medium-high heat and bring cream to a simmer. Whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
Add the cream a little at a time, stirring continually to temper the eggs into the cream. Add the pumpkin, vanilla and spices. Whisk well but do not create bubbles or foam.
Pour into ramekins and place in the over in a water bath. Bake just until set, but still jiggly in the center, about 30-45 minutes.
Cool to room temperature then refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes before eating. Divide the remaining 1/2 cup sugar equally between the ramekins and spread evenly on top. Using a torch, melt the sugar and form the crunchy top. Crack and enjoy.
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