Pumpkin Creme Brulee

Heat cream, milk and spices over medium heat until scalded.

Set aside. In a bowl, whisk together the egg yolks and sugar.

Gradually pour the hot cream mixture into the egg mixture whisking constantly. Add pumpkin to the mixture.

Bake in ramekins in a hot water bath at 300 degrees for approximately 35 minutes.

Cool and then refrigerate until well chilled. Coat top of custard with raw sugar and broil until well browned and caramelized.