Heat the heavy cream, milk, cinnamon, nutmeg, ginger, cloves, and salt in a medium saucepan over medium heat to a low simmer. Remove from heat and cool slightly.

In a medium bowl whisk together the ½ cup of granulated sugar and egg yolks.

Very slowly add the heated cream mixture into the egg and sugar mixture in a thin stream, whisking continually.

Whisk the pumpkin puree and pure vanilla extract to the custard mixture.

Transfer the custard mixture into a bowl with a pour spout, or use a ladle to carefully fill the prepared pumpkins (or ramekins) by dividing the custard equally between the prepared vessels.

Place the prepared ramekins into an oven-safe dish and fill the dish with water so each ramekin is halfway submerged in water.

Carefully add the water bath and pumpkin creme brulée to the preheated oven and bake for approximately 90 minutes, or until the center of the creme brulée are set, but still slightly jiggly.

Remove from the oven and cool for 10 minutes.

Place the ramekins/pumpkins on paper towels to dry and cool completely.

Once the custard has cooled completely, place plastic wrap directly on the top of each custard and refrigerate at least 4 hours (or overnight).

When the custard is completely refrigerated, remove the plastic wrap from the top of each custard and dab each with a paper towel to remove any moisture.

Spoon approximately 1 heaping teaspoon of granulated sugar evenly on top of each custard and either broil them under the broiler (watching carefully so they don't burn) or use a kitchen culinary torch to caramelize and melt the sugar over each custard.

Allow the caramelized sugar to cool and harden before serving.

Serve cool or at room temperature.