Makes 8 Servings
2 cups milk
2 cups cream
1 vanilla bean
10 tbsp. sugar
8 egg yolks
1 cup canned pumpkin puree
1 tsp. pumpkin pie spice
Split the vanilla bean with a knife and scrape the seeds into the milk and cream. Add spices plus 5 Tbsp. sugar. Pour the mixture in a saucepan and bring to a boil.
Meanwhile, whip the egg yolks with the remaining sugar until light yellow and a ribbon forms with the whisk. Pour 1/4 of the cream mixture into the yolks. Add the pumpkin, and stir well. Add the mixture to the remaining milk and cream, and whisk. br>
Pour batter into individual crème brulee dishes. Arrange on a jelly roll pan or 9×13 pan and fill halfway up the sides with water. Bake in preheated 325-degree oven until just set
Cool completely and sprinkle with a mixture of half granulated and half brown sugar. Set dishes under the broiler, or blaze with a torch, to caramelize the tops.