Preheat the oven to 325 degrees.

Combine the salt and spices in a small bowl and set aside.

In a mixing bowl, whisk brown sugar and egg yolks until velvety and smooth.

In a medium saucepan, warm the heavy cream and vanilla extract over medium heat just before it boils and remove from the heat.

Very slowly temper the cream into the egg yolk/brown sugar mixture, making sure to constantly whisk as you add the cream. Slowly increase the amount of cream being poured (keep whisking!) until all of the cream is combined with the egg/sugar mix.

Add in the pumpkin puree and spice mix until combined. Pass through a strainer to remove any odd bits.

Pour the liquid into each ramekin, making sure to fill at least three-quarters of the way up.

Place the ramekins into a deep dish tray. Slowly pour boiling water into the tray until the water comes halfway up the ramekins. Be careful not to get water in the ramekins!

Gingerly place the tray into the oven and bake for approx. 35-40 minutes, until the edges are set and the center retains a little wobble.

Once they are at room temperature, refrigerate the pumpkin creme brulee for at least four hours or overnight so the flavors develop.

Take the ramekins out of the refrigerator for about 10-15 minutes. If using a blow torch, sprinkle a thin, even layer of sugar (or Turbinado sugar for more texture) over each ramekin. Torch the sugar all around until it darkens and bubbles up.

Allow the top to cool until it hardens into a candy-like outer crust. Pumpkin creme brulee keeps well in the refrigerator for up to three days.