Preheat the Oven:

• Preheat the oven to 325°F (163°C).

• Arrange the ramekins in a deep baking dish.

Heat the Cream and Milk:

• In a medium saucepan, combine the heavy cream, milk, and pumpkin pie spice.

• Heat over medium heat until the mixture is hot but not boiling (170°F/75°C).

• Remove from heat and let it cool slightly.

Mix the Pumpkin Custard:

• In a mixing bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until smooth and pale.

• Add the pumpkin purée and whisk until fully combined.

Temper the Eggs:

• Slowly pour the warm cream mixture into the pumpkin custard, whisking continuously to prevent curdling.

Strain the Custard:

• Pour the mixture through a fine mesh strainer to remove any lumps, ensuring a silky smooth custard.

Pour the Custard:

• Divide the custard evenly among the 6 ramekins.

Prepare the Water Bath:

• Carefully pour hot water into the baking dish, ensuring it reaches halfway up the sides of the ramekins.

• This gentle cooking method ensures even baking.

Bake the Custards:

• Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.

• Remove the ramekins from the water bath and place them on a wire rack to cool.

• Once cooled, cover and refrigerate for at least 2 hours or overnight.

Sprinkle the Sugar:

• Just before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over the surface of each custard.

Caramelize the Sugar:

• Using a kitchen torch, melt the sugar until it is golden brown and forms a hard crust.

• Alternatively, place the ramekins under the broiler for 1-2 minutes, watching carefully to prevent burning.

Cool and Serve:

• Let the sugar crust cool for 5 minutes to harden.

Garnish:

• Serve immediately with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

• Add a small cinnamon stick or a mint leaf for a festive touch.