Preheat your oven to 325°F (165°C). Place six 4 to 6 oz ramekins inside a large roasting pan.

In a medium saucepan, warm the heavy cream and pumpkin puree over medium heat, whisking until it is steaming but not boiling (about 4 to 5 minutes).

In a separate bowl, whisk the egg yolks and 1/2 cup sugar until pale and well combined. Whisk in pumpkin pie spice, vanilla extract, and sea salt.

Slowly pour about 1/2 cup of the hot cream mixture into the egg mixture while whisking constantly, then combine until fully mixed.

Strain the custard through a fine-mesh strainer into a measuring cup with a spout, then divide evenly among the ramekins.

Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. Bake for 40 to 45 minutes until the edges are set but the centers jiggle slightly.

Remove ramekins from the water bath and let them cool at room temperature for about 1 hour. Refrigerate for at least 4 hours or overnight.

Just before serving, sprinkle about 1 tablespoon sugar over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it turns deep amber and crackly.

Let the caramelized sugar harden for 1 to 2 minutes, then serve immediately.