Preheat the oven to 325°F (163°C).

In a small pot, heat 2 cups of heavy cream over medium heat until steaming and just beginning to bubble at the edges, but not boiling.

While the cream is heating, whisk together 4 egg yolks, ½ cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla, and ½ teaspoon pumpkin pie spice in a medium bowl.

Slowly pour the hot cream into the egg mixture while whisking constantly.

Pour the mixture through a fine mesh sieve to remove pumpkin solids.

Carefully ladle the strained mixture into five 7-8 ounce ramekins.

Place the ramekins in a baking dish or baking sheet, adding hot water until it is halfway up the sides of the ramekins.

Bake for 30-45 minutes until the custard is mostly set but still has a slight jiggle in the center.

Remove from the oven, take the ramekins out of the water bath, and let them cool to room temperature.

Chill in the fridge for at least three hours before serving.

When ready to serve, sprinkle each ramekin with 2-3 teaspoons of granulated sugar.

Tilt the ramekin to spread the sugar evenly across the top and caramelize using a torch or broiler.

Serve immediately.