Preheat your oven to 325°F (160°C).

In a medium saucepan, combine heavy cream, pumpkin puree, sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Whisk over medium heat until warm but not boiling.

In a bowl, beat the egg yolks gently. Gradually pour in the creamy pumpkin mixture while stirring constantly to prevent cooking the yolks.

Pour the custard through a fine mesh sieve into a clean bowl to ensure a smooth texture.

Divide the custard mixture into 4 small ramekins or oven-safe dishes.

Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake for approximately 30 minutes or until the edges are set but the center still jiggles slightly.

Remove the ramekins from the water bath and let them cool to room temperature.

Refrigerate for at least 2 hours or overnight for best results.

Once chilled, sprinkle a thin layer of sugar over the top of each custard.

Using a kitchen torch, carefully caramelize the sugar until golden and crisp.

Grab your spoons and dig into your beautiful creations.