In small saucepan, heat cream, brown sugar, cinnamon, nutmeg, cloves and ginger over medium heat 6 to 7 minutes until cream just starts to bubble around edges of pan (do not bring to a full boil).

Meanwhile, in large bowl, whisk egg yolks, granulated sugar, vanilla and salt until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk in remaining cream mixture. Add pumpkin puree and whisk until smooth. Strain through fine mesh strainer into large liquid measuring cup.

Divide custard mixture between ramekins; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 30 to 35 minutes or until custards are just set (they should tremble slightly in the middle, but be set on outer edges).

Use tongs or pancake turner to carefully transfer ramekins to cooling rack; let stand 30 minutes. Cover with plastic wrap and chill at least 4 hours or up to 2 days before serving.

To serve, sprinkle 1 tablespoon granulated sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Serve immediately.