• Preheat your oven to 325ºF and boil a kettle of water for your water bath.

Preparing your Pumpkin Mixture

• In a medium size bowl, whisk together egg yolks and brown sugar.
• Add in pumpkin puree and cream and continue to whisk until smooth.
• Stir in the cinnamon, allspice, nutmeg and salt.
• Pour mixture into ramekin dishes, leaving a little room at the top.

The Water Bath

• Place ramekins in a baking dish and pour hot kettle water into the dish until it reaches halfway up the ramekins. (To prevent ramekins from sliding, line the baking dish with a cloth or tea towel first). 

Bake:

• Place the baking dish into a 325º oven and bake for 35 minutes.
• Creme brûlée is cooked when it jiggles slightly but the top looks baked. Some pumpkin juice may be visible around the edges of the ramekins.
• Allow the ramekins to cool for 1/2 hour before transferring to fridge to chill for a minimum of 4 hours. 

Torching your Pumpkin Creme Brûlée:

• Remove ramekins from fridge just before serving and sprinkle each with 1 tsp of white sugar. 
• With a kitchen torch or a blow torch, heat the sugar until it turns a bubbly, dark brown.
• Allow the sugar to cool and harden for about 5 minutes before serving.