In a large bowl, whisk 6 egg yolks and 1/3 cup sugar just until combined.
Then add in 1/2 cup pumpkin purée, 1 tsp vanilla, and 1/4 tsp pumpkin pie spice.
Heat 1 1/2 cups heavy cream in a sauce pan over medium heat and turn off the burner the moment it comes to a simmer.
Slowly pour the heavy cream into the egg mixture while whisking constantly so that the hot cream doesn’t cook the eggs.
Strain the hot custard through a fine mesh sieve to catch any clumps that may have accumulated.
Place the ramekins into a deep baking dish, then pour the custard into 6 (4oz) ramekins.
Fill the baking dish with enough boiling water so it reaches half way up the sides of the ramekins.
Preheat oven to 325 degrees F. Then carefully transfer that baking dish to the oven on the middle rack and bake for 15-30 mins. Let the creme brulees cool down to room temperature and refrigerate for about 2 hours.
Sprinkle a small spoonful of sugar on top of each creme brulee and distribute it evenly then caramelize the sugar with a blowtorch or chefs-torch. The best way to get an even caramelization is to constantly move the torch. Keeping the torch in one place can easily burn the sugar, so make sure it’s constantly moving.
Serve immediately after caramelizing the sugar crust.