Preheat your oven to 325°F (162°C).

In a medium saucepan, combine the heavy cream, pumpkin puree, sugar, vanilla extract, ground cinnamon, and ground nutmeg. Warm this mixture over medium heat, stirring occasionally until it’s hot but not boiling.

While the cream mixture is heating, whisk the egg yolks in a large mixing bowl until they’re smooth and slightly pale in color.

Once your cream mixture is ready, slowly add a ladle of it into the egg yolks while continuously whisking to temper the eggs, then gradually incorporate all of the warm cream into the egg yolks.

Carefully pour the mixture into ramekins and place them into a deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

Bake for about 35-40 minutes, until the edges are set but the centers still have a slight jiggle.

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

Once cooled, cover the ramekins and refrigerate for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle a thin layer of sugar on top of each custard.

Using a kitchen torch, carefully melt the sugar until it forms a crispy layer, or place under a broiler for 3-5 minutes.