Maple Pumpkin Creme Brulee

by Katie of:

3 cups heavy whipping cream
1 1/2 t. pumpkin pie spice
1/2 t. salt
3/4 c. sugar
8 egg yolks
1 (15 oz.) can pure pumpkin

Preheat oven to 325 degrees.  Bring tea kettle or large pot of water to boil.  Turn off.  Bring whipping cream to a very low simmer and add next 3 ingredients. Whisk well to mix.  In a separate bowl, mix egg yolks and pumpkin together.  Slowly add a little bit of the warm cream mixture to the pumpkin/egg mixture, about 1/2 cup at a time.  After adding 3 to 4 additions of the cream to the egg, it should be safe to add the rest.  Whisk well.  Place 12 ramekins inside of sided pans.  Pour pumpkin mixture evenly into the 12 ramekins (I used 8 oz ones but only filled 6 oz. full).  Pour hot water from tea kettle into pan, but being careful not to get water inside of ramekins.  Place pan into oven and bake for 30 minutes.  Check after 30 minutes.  Custard should be firm but still a little jiggly in the center.  Place on cookie sheet in refrigerator for at least an hour or two.  Spoon turbinado (sugar in the raw) over top (about a tablespoon) over top of each ramekin.  Torch with blow torch until brown and bubbly.  Or, turn oven to broil and place entire cookie sheet into oven on top rack until sugar begins to brown and bubble.  Let cool for at least 10 minutes before serving.