Preheat your oven to 325°F (160°C).

In a medium saucepan, combine 2 cups of heavy cream and 1 cup of pumpkin puree. Heat over medium heat until it just begins to simmer. Remove from heat and let cool slightly.

In a large mixing bowl, whisk together 6 large egg yolks, ½ cup of granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon salt until smooth and pale.

Carefully whisk the warm pumpkin cream into the egg yolk mixture, pouring slowly to prevent cooking the yolks. Whisk continuously until fully incorporated and smooth.

Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl.

Divide the strained custard evenly among six ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes, until the edges are set but the center is slightly jiggly.

Remove from water bath and cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

When ready to serve, sprinkle granulated sugar over the surface of each custard and caramelize with a kitchen torch until golden and crisp.