This pumpkin crème brûlée tempts you with a rich pumpkin flavor and a velvety smooth consistency that makes it impossible to put down your spoon.
Place egg yolk in a bowl and set aside.
Place half the cream, brown sugar, and salt in a pot and bring to a simmer. Stir in vanilla and spices and allow to steep for 10 minutes (off the heat). Then add remaining cream and bring to a simmer again.
Temper into egg yolks and strain over an ice bath. Whisk in pumpkin purée. Allow to cool.
Measure into 6 ounces into the ramekins. Bake in a water bath at 300 degrees F. for 30 minutes rotating half way through.