Sugar Pie Pumpkin Crème Brûlée

For the pumpkin purée:

Up to 2 days in advance: Preheat oven to 375° F. Cut the pumpkin in half crosswise and place it, cut side down, on a baking sheet. Bake for about 40 minutes, or until tender when pierced with a fork. Allow to cool, scoop out the seeds, and then scoop out the flesh of the pumpkin and puree until smooth. Refrigerate until ready to use.

For the custard crèmes:

Up to 1 day in advance: Preheat oven to 350° F. In a saucepan, heat the cream to a simmer. Combine the egg yolks and 1/2 cup of sugar in a large bowl and beat well. Add about a quarter of the hot cream to the yolks to temper them and then pour in the rest of the cream. Stir in the vanilla, spices and 1/2 cup of the pumpkin purée.

Fill 6 to 8 ovenproof ramekins with the mixture and place in a casserole dish. Pour boiling water around the dishes to a depth of about 1 inch. Bake for about 20 minutes or until very lightly set (the custard should still “shimmy” slightly). Refrigerate for at least 2 hours or overnight.

For the brûlée:

Up to 1 day in advance: Preheat oven to 350° F. In a saucepan, heat the cream to a simmer. Combine the egg yolks and 1/2 cup of sugar in a large bowl and beat well. Add about a quarter of the hot cream to the yolks to temper them and then pour in the rest of the cream. Stir in the vanilla, spices and 1/2 cup of the pumpkin purée.

Just before serving: Sprinkle the custards with the remaining sugar, distributing it evenly over the surface. Place under a broiler until the sugar caramelizes or use a torch.