Preheat your oven to 325°F (160°C).

Combine 2 cups of heavy cream with 1 cup of pumpkin puree in a medium saucepan over medium heat, stirring until it simmers. Remove from heat.

In a large mixing bowl, whisk together 6 large egg yolks, ½ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ¼ teaspoon salt until smooth.

Slowly pour the warm pumpkin cream into the egg yolk mixture while whisking constantly until fully combined.

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl.

Divide the custard mixture among six ramekins, filling each about three-quarters full. Place ramekins in a baking dish and fill with hot water until halfway up the sides.

Bake for 30–35 minutes in the preheated oven until edges are set and centers are slightly jiggly.

Cool ramekins at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, sprinkle a thin layer of granulated sugar over each custard and caramelize with a kitchen torch.

Allow the caramelized sugar to harden for a minute, then serve your Pumpkin Crème Brûlée.