In a medium bowl, whisk together 3 whole eggs and ½ cup sugar until well blended.
Heat 1¾ cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
Slowly add hot cream while whisking. Remember not to add too quickly because the eggs might cook....YIKES.
Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
Whisk in 1 cup pumpkin puree and pumpkin pie spice mix. If using homemade pumpkin puree, make sure to blend it to an extra fine puree. If you don't have pre-made pumpkin pie spice mix, you can use: 2 pinches of cinnamon, 2 pinches ground nutmeg, 1 pinch ground ginger and 1 pinch ground cloves.
Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brûlée centers should barely wiggle when you move the pan.
Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve and don't refrigerate after caramelizing, because the sugar will melt.
Making the Crisp topping
Brûlées must be at room temp or cold to caramelize the tops. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.
Notes
What you will need: Ovenproof ramekins or custard cups A handheld kitchen torch.