Preheat your oven to 330°F (165°C) with a pan on the middle shelf with about 2 inches of water in it. Set out one small dish or 4 ramekins
In a saucepan, combine the cream, pumpkin purée, cinnamon, nutmeg, ginger, all spice, and salt. Heat over medium heat, stirring occasionally, until the mixture just begins to steam. DO NOT let it boil!
Remove from heat and let cool for about 5 minutes.
In a medium mixing bowl, whisk the egg yolks and sugar until pale and well combined. Slowly pour a third of the warm pumpkin mixture into the egg yolks, stirring well to prevent the eggs from scrambling. Repeat until all of the mixture has been added.
Strain the custard through a sieve.
Pour the custard into the dish(es) and place the dish with the custard into the water bath pan. Pour more hot water into the pan if needed, until it reaches halfway up the sides of the dish with the custard in it. Do not let any water get into the custard mix!
Bake for 40 to 45 minutes, or until the edges are set but a small spot in the centre still jiggles slightly when shaken.
Remove the dish(es) from the water bath and let cool to room temperature. Cover and refrigerate for 3 to 4 hours or overnight to allow the custard to set fully.
Just before serving, sprinkle a thin, even layer of sugar on top of the custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
Let the sugar crust cool for a minute, then serve while warm.
If making this recipe the day before, the custard and the caramelized topping are also delicious served as a cold dessert.