Preheat oven to 325 degrees F and place 6 shallow ramekins on a baking sheet

Whisk together the egg yolks, pumpkin puree, light brown sugar, cinnamon and ginger; set aside

Heat the heavy cream and vanilla bean together in a medium saucepan until it comes to a simmer

Remove from the heat and slowly add the heavy cream to the egg yolk mixture, whisking continuously so that the eggs don't scramble

Strain the mixture through a fine sieve before pouring into the ramekins

Divide the custard into the ramekins, filling them to the top

Carefully fill the sheet pan with water and transfer the pan to the oven

Bake for 30-35 minutes or until the edges are set but the center will slightly move

Remove the creme brûlée from the oven and allow them to cool for 30-45 minutes

Place them in the refrigerator to chill for an 1-2 hours to allow the custard to thicken

Once you are ready to serve, coat the top of the custard with granulated sugar and caramelize using a kitchen torch

Serve immediately and Enjoy!