Step 1

Preheat the oven to 325°F (160°C).

Step 2

In a large bowl, whisk egg yolks with sugar until combined. Add pumpkin purée, vanilla seeds (keep the pod for later), cinnamon and pumpkin spice. Set aside.

Step 3

Heat heavy cream with the vanilla pod in a saucepan over medium heat. Turn off the burner as soon as it comes to a simmer. Remove the vanilla pod.

Step 4

Slowly pour the heavy cream into the egg mixture while whisking constantly so that the hot cream doesn’t cook the eggs.

Step 5

Strain the hot custard through a fine mesh sieve to catch any clumps that may have accumulated.

Step 6

Place 4 (5-ounces) ramekins into a deep baking dish and pour the custard into. Fill the baking dish with enough boiling water so it reaches half way up the sides of the ramekins.

Step 7

Carefully transfer the baking dish to the oven on the middle rack and bake for 25-30 mins or until just set and slightly jiggling in the center.

Step 8

Remove the ramekins from the water bath, let cool down to room temperature and refrigerate for about 2 hours.

Step 9

When ready to serve, sprinkle sugar on top of each crème brûlée and distribute evenly, then use a kitchen torch to caramelize the sugar, making sure to constantly move the torch to get en even crystallization. Enjoy immediately!