Step 1

Fill a large pot with water and bring to a simmer. Add pumpkins (with lids), slightly lower heat and poach for 12 to 15 minutes or until pumpkins are tender but not mushy. Place pumpkins onto a baking sheet and place in the refrigerator for about 20 minutes.

Step 2

For filling: In a small bowl, whisk together flour, sugars and salt. Add cream and eggs and whisk together until smooth. Set aside.

Step 3

Pour milk, pumpkin puree and spices into a saucepan and whisk together. Simmer mixture for about 7 minutes. Pour 1/4 cup of the pumpkin milk mixture into the yolk mixture, whisking while pouring to prevent the yolks from scrambling.

Step 4

Once your mixture has been tempered, pour yolk mixture back into the saucepan with the remaining pumpkin milk and whisk together. Continue to whisk mixture as it simmers to prevent scrambling and whisk until mixture begins to thicken, about 3 to 5 minutes. Stir in vanilla.

Step 5

Divide mixture among poached pumpkins and refrigerate for about 2 hours or until custard sets.

Step 6

Top each pumpkin filled custard with a layer of turbinado sugar and brûlée tops with a torch. Serve.