Place two 7-ounce ovenproof ramekins (or three smaller ramekins) into a baking pan that is at least 2-inches deep. Make sure the ramekins are not touching.

In a small saucepan, heat the cream, milk, and pumpkin pie spice over medium heat, stirring occasionally, just until it starts to boil. Remove from the heat and add the salt and vanilla bean paste. Allow the milk mixture to rest and infuse the flavors for 10-15 minutes.

In a medium mixing bowl (one with a pouring spout would be great) whisk the egg yolks with 3 tablespoons granulated sugar and brown sugar. Whisking constantly, temper the eggs by slowly streaming the hot mixture into the egg yolks until completely combined. Add the pumpkin puree and mix until combined.

Divide the batter into the prepared ramekins and heat a kettle of water to boiling for the hot water bath. Place the pan with the ramekins in the oven and carefully pour boiling water into the outer pan until it comes halfway up the sides of the ramekins taking care not to splash water into the custard.

Bake for 40 to 45 minutes or until the custard jiggles slightly when you shake the pan. The custard will firm up as it cools. Remove the ramekins from the water bath and cool at least 30 minutes on a wire rack. Cover each with plastic wrap making sure the film does not touch the surface of the custard. Refrigerate at least 2 hours or up to 24 hours.

When ready to serve the creme brûlée, preheat your oven to broil, or prepare your kitchen torch. Uncover the custards and sprinkle with enough granulated sugar to cover the tops. Rotate the ramekin so the sugar covers the entire surface of the custard. Discard the excess sugar so you are left with a thin coating that completely covers the custard.

Broil or torch the sugar until it is well browned and melted. Allow the creme brûlées to cool for a few minutes, then serve and enjoy!