Preheat oven to 300 degrees

In a saucepan, over medium heat, warm the heavy cream, pumpkin pie spice, and salt, stirring occasionally, unit it comes to a simmer

Turn off the heat and set aside

Stir in the vanilla extract

In a large bowl, whisk together the egg yolks and sugar

Slowly whisk the cream mixture in to the egg yolks and sugar and then stir in the pumpkin puree

Strain the mixture through a fine mesh sieve into a container with a spout for easy pouring

Divide the mixture in to 4 ramekins and place in a large baking dish

Put the baking dish in to the oven and fill it half way up the sides of the ramekins with boiling water

Bake 35-40 minutes (the centers should slightly wiggle when the baking dish is moved)

Remove the ramekins from the water bath, cool, cover, and refrigerate for at least 2 hours

When ready to serve, remove ramekins from refrigerator and evenly spread 1 tsp of sugar on each

Using a kitchen torch, brown the tops using a circular motion, or put ramekins under the broiler until the tops are caramelized

Allow the sugar to cool and harden before serving