1. Preheat oven to 325°F (160°C). Place 4 ramekins (4–6 oz) in a deep baking dish or roasting pan.
2. In a saucepan over low heat, warm the cream until steaming (do not boil).
3. In a bowl, whisk together egg yolks, sugar, pumpkin puree, vanilla, pumpkin pie spice, and salt until smooth and slightly pale.
4. Slowly pour the warm cream into the pumpkin mixture, whisking constantly to temper the eggs.
5. Strain the mixture through a fine-mesh sieve for extra silkiness.
6. Divide evenly among ramekins.
7. Carefully pour hot water into the baking dish around the ramekins, about halfway up the sides (water bath).
8. Bake 35–40 minutes, until edges are set and centers gently jiggle.
9. Remove from water bath and let cool. Chill in the fridge for at least 2 hours (or overnight).
10. Caramelize the top: Just before serving, sprinkle each custard with ½ tsp sugar. Use a kitchen torch to melt and brown the sugar into a crisp crust. (No torch? Broil on high for 1–2 mins—watch closely!)
11. Let harden 1–2 minutes, then serve cold with a crack of cinnamon or a dollop of whipped cream.

✨ Restaurant-worthy dessert made simple—perfect for Thanksgiving or a cozy night in!

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 3 hrs 15 mins (includes chilling) , Servings : 4 , Calories : 210 , Net Carbs: 18g , Fats: 14g , Protein: 5g