In a saucepan combine milk, cream, sugar, cinnamon, nutmeg, cloves, ginger, salt and allspice heat just to a simmer to dissolve sugar, add vanilla and chill, covered 30 minutes

Whisk in egg yolks, whisk until smooth, add the pumpkin,whisking until well blended.Strain through a fine mesh strainer into a bowl

Pour custard into 8 - 8 ounce ramekins place ramekins in baking pan, line bak I'm ng pan wit b clean kitchen towel to keep ramekins from sliding around in the pan. Pour enough hot water to come halfway up the sides of the ramekins.Bake for 25 to 30 minutes until the custards are set around the edges but still a little shaky in the center.

carefully remove pan from the oven. Remove ramekins from the water bath to cool to room temperature, then cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Preheat the broiler, or better yet use a small propane torch remove plastic wrap from each brulee and sprinkle a thin layer of granulated sugar on top of each custard. Using torch on low heat sugar un y IL it melts and turns golden or broil for 30 to 60 seconds until sugar is caramelized. Serve

Its great by itself but even better with a garnish of gingersnap cookies, recipe attached below, and whipped cream

https://cookpad.wasmer.app/us/recipes/355102-ginger-snap-cookie-thins