Step 1: Preheat your oven to 325°F (163°C) and place six 6-ounce ramekins into a large baking dish.
Step 2: In a medium saucepan, heat the heavy cream and pumpkin pie spice over medium heat until it just begins to simmer, then remove from heat.
Step 3: In a separate bowl, whisk together the egg yolks and 1/2 cup sugar until pale and slightly thickened.
Step 4: Slowly temper the hot cream into the egg mixture by whisking in a small splash at a time until all cream is incorporated.
Step 5: Stir in the pumpkin puree, vanilla extract, and salt until the mixture is smooth.
Step 6: Strain the mixture through a fine-mesh sieve and pour into the ramekins.
Step 7: Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Step 8: Bake for 40-45 minutes until the edges are set but the centers still jiggle slightly.
Step 9: Remove from the water bath, let cool to room temperature, and then refrigerate for at least 4 hours.
Step 10: Before serving, sprinkle a thin layer of sugar over each custard and torch until caramelized and golden brown.