Preheat the oven to 350 degrees F. 

Add the heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam. Make sure it doesn’t boil! 

In a large bowl, whisk together the egg yolks and 1 cup sugar. Whisk until the egg yolks are pale yellow, about 2 minutes. 

Slowly whisk in the hot cream, stirring constantly, so the eggs don’t scramble. 

Next, add the pumpkin puree, pumpkin pie spice, and vanilla bean paste. Whisk to combine. 

Divide the mixture between 8 (6-ounce) ramekins and place the ramekins in a baking dish.

Fill the dish with water until it goes halfway up the ramekins. 

Bake for 35-40 minutes or until the creme brulee is fully set in the center. 

Remove from the oven and allow the creme brulee to cool to room temperature. Then, transfer them to the fridge to chill for at least 4 hours. 

To serve, sprinkle 1-2 teaspoons of granulated sugar over the creme brulee and toast the top with a kitchen torch. The key to an even brulee is to hold the torch a few inches away from the top of the brulee and move it in a circular motion around the ramekin.