Preheat your oven to 325°F (160°C). Gather and prepare your mixing bowls and equipment.

In a medium saucepan, combine heavy cream and pumpkin puree. Heat on medium, stirring until hot and simmering, about 5-7 minutes.

Whisk together egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until silky and slightly thickened.

Gradually pour warm pumpkin cream into the egg yolk mixture while whisking continuously.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.

Divide the custard among six ramekins and place them in a deep baking dish. Pour hot water until it reaches halfway up the sides of the ramekins.

Bake for 30 to 35 minutes, until the edges are set but centers still jiggle. Remove from oven.

Let the ramekins cool at room temperature for about 30 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, sprinkle a thin layer of granulated sugar on top of each custard and caramelize with a kitchen torch until golden and crispy.