1. Preheat the oven to 325 degrees F.

2. In a large bowl, whisk together 3 egg yolks with 3 Tbsp. white sugar until combined. Next, add 1/4 cup pumpkin puree, 1/2 tsp. vanilla extract, and 1/4 tsp. pumpkin pie spice.

3. In a small saucepan heat up 3/4 cups of heavy cream just until it starts to simmer (this should take about 2 minutes). Remove from heat.

4. Slowly pour the heated cream into the egg mixture whisking constantly so the cream doesn’t cook the eggs.

5. Strain the custard through a sieve to assure there are no lumps and the mixture is smooth.

6. Place two 6 oz. ramekins into a deep baking dish and evenly pour the custard into the two ramekins.

7. Fill the baking dish halfway with boiling water, around the filled ramekins.

8. Place the dish with the filled ramekins into the preheated oven and bake on the middle rack for about 30 minutes.

9. Once finished baking, remove the ramekins from the deep baking dish with tongs. Let cool in the refrigerator for at least 2 hours.

10. Sprinkle about 2 tsp of white sugar on each crème brûlée, and using a blowtorch or kitchen torch, evenly caramelize and melt the sugar on the top. Don’t overdo it or the sugar will burn. A tip is to keep the torch moving so it evenly melts the sugar.

11. Let the sugar crust solidify for a few minutes, and serve!