Preheat Oven 325 F
In a saucepan, add cream, vanilla bean, cinnamon stick, cloves, salt and cook over low heat just until hot.
Let the cream sit for 10 minutes and allow the spice flavors to infuse the cream, then discard the vanilla bean, nutmeg, cloves and cinnamon stick.
In a bowl, beat egg yolks , vanilla extract, and sugar together until light. Then add the pumpkin puree and stir. Now stir in the room temperature cream in 2 parts.
Pour the creme brulee mixture through a sieve to remove any lumps or textures and then pour into four 6-ounce ramekins.
Place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes.
Bake for 45-50 minutes or until the centers are barley set. Allow them to sit in the pan for 5-10 minutes and then remove them and set aside to cool completely. Refrigerate the creme brulee for at least 4-6 hours before enjoying. I highly recommend you allow them to set overnight in the fridge for the best result.
When ready to serve, top each custard with about a teaspoon of sugar. You can use a blow torch to caramelize the sugar or place in the boiler.
