Pumpkin Creme Brulee

• 1 c canned pure pumpkin (not pumpkin pie mix)
• 1/4 c sugar
• 1/4 c packed brown sugar
• 5 egg yolks
• 1 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/8 tsp ground cardamom
• 1/8 tsp ground allspice
• pinch of kosher salt
• 2 c whipping cream (or substitute half & half for a lighter version)
• 8 tablespoons raw sugar or golden brown sugar

Preheat oven to 325°F. Whisk pumpkin, 1/2 cup sugar, and 1/2 cup brown sugar in large bowl. Whisk in egg yolks and vanilla, then spices and salt. Bring cream just to boil in medium saucepan. VERY gradually whisk hot cream into pumpkin mixture.

Divide mixture among eight 3×2-inch ramekins. Divide ramekins between 2 large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Bake until custards are just set in center, about 35 minutes. Remove from water.

Chill custards until cold, about 6 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.

Sprinkle 1 tablespoon raw sugar over pumpkin custard in each ramekin. Using kitchen torch, melt sugar until deep amber. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Sprinkle tops with brown sugar [not raw sugar] and melt directly under broiler until deep amber.) Refrigerate 15 minutes to allow sugar to harden. DO AHEAD: Can be made 1 hour ahead. Keep chilled