Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the pumpkin puree, heavy cream, whole milk, sugar, eggs, vanilla extract, spices, and salt. Whisk together until smooth and well incorporated.

Carefully pour the mixture into individual ramekins, filling them about 3/4 full.

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

Place the baking dish in the preheated oven and bake for about 30 minutes or until the custard is set but slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature before transferring them to the fridge. Chill for at least 2 hours.

Once chilled, sprinkle a thin, even layer of granulated sugar on top of each custard.

Using a kitchen torch, carefully caramelize the sugar until it forms a beautiful crust. Alternatively, place the ramekins under a broiler until the sugar melts and turns golden, watching closely to avoid burning.

Let the brulee sit for a few minutes to harden before serving.

Enjoy the crispy topping as you dig into the creamy pumpkin goodness beneath!