Preheat oven to 325°F (160°C).
Warm cream & pumpkin: In a small saucepan, whisk together the heavy cream, pumpkin purée, cinnamon, pumpkin pie spice, and nutmeg. Heat until just steaming, then remove from heat.
Whisk yolks & sugar: In a medium bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
Temper mixture: Slowly pour the warm pumpkin-cream mixture into the yolks while whisking constantly. Stir in vanilla.
Strain: Pass custard through a fine mesh sieve into a clean bowl for a smooth texture.
Bake: Divide custard between 2 ramekins. Place them in a baking dish and pour hot water halfway up the sides. Bake for 30–35 minutes, until edges are set but centers still jiggle slightly.
Chill: Remove ramekins, let cool to room temperature, then refrigerate at least 2 hours (or overnight).
Caramelize: Just before serving, sprinkle 1 tsp sugar over each custard. Use a kitchen torch (or broil briefly) until the top is golden and crisp. Dust lightly with pumpkin pie spice.
