Instructions: Preheat oven to 325 degrees. Lightly butter 8 (6-ounce) custard cups, or hollow out 8 mini pumpkins. Place in baking dish.

In saucepan over low heat, combine milk, cream, sugar and spices until just warm, stirring to dissolve sugar. Pour into large mixing bowl. Whisk in pumpkin puree. Whisk in egg yolks.

Pour custard into cups or pumpkin shells. Add enough boiling water to baking dish to come halfway up sides of cups or pumpkins. Bake 45-60 minutes, or until a knife inserted in center of custard comes out clean. Remove custards from water bath, cool for 45 minutes to room temperature, then refrigerate until custards are firm and chilled, at least 2 hours.

Note: Creme brulee can be made a day ahead. Store in refrigerator, covered.

When ready to serve, preheat broiler. Sprinkle surface of each creme brulee evenly with 1 teaspoon light brown sugar and broil until sugar melts and becomes dark brown.

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