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Preheat oven to 215 F
In a sauce pan, heat the cream to about 150 F and set aside.
Combine eggs and sugar, whisk vigorously for 30 seconds until mixture is slightly pale.
Whisk in the warm cream, pumpkin puree and pumpkin spice, and strain into a pourable container.
Pour into serving bowls and tightly wrap the top with plastic wrap. Poke 8 holes in the top.
Bake for 1 hour and 15 minutes at 215 F, until internal temp is 170-180 F.
Remove from the oven and place custards in the refrigerator for at least 2 hours.
When ready to eat, top with sugar in the raw and blowtorch the sugar until it caramelizes and forms a crunchy glass over the top.