Whisk together:
1 cup canned pumpkin
2 cups heavy cream
10 egg yolks
3/4 cups sugar
1 Tbsp vanilla
1 tsp pumpkin pie spice
Pour mixture into 6 6-oz. creme brulee dishes and set them in a baking pan. Pour in 1/2 cup hot water in pan and bake custards for 40 minutes at 325. Cool. top each custard with brown sugar and broil until sugar is carmelized.
**I love pumpkin, and who can resist creme brulee?
