Gather the ingredients - * Pumpkin puree * Egg yolks * Sugar * Heavy cream * Pumpkin pie spice * Vanilla bean paste
– Add the heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam. – In a large bowl, whisk together the egg yolks and 1 cup sugar. Whisk until the egg yolks are pale yellow.
Slowly whisk in the hot cream, stirring constantly, so the eggs don't scramble.
Next, add the pumpkin puree, pumpkin pie spice, and vanilla bean paste. Whisk to combine.
Divide the mixture between 8 (6 ounces) ramekins and place the ramekins in a baking dish. Fill the dish with water until it goes half way up the ramekins.
- Bake for 35-40 minutes or until the creme brulee are fully set in the center. - Remove from the oven and allow the creme brulee to cool to room temperature. Then, transfer them to the fridge to chill for at least 4 hours.
To serve, sprinkle 1-2 teaspoons of granulated sugar over the creme brulee and toast the top with a kitchen torch.