Directions

1. Preheat oven to 325 degrees.
   
2. Whisk together cream, half-and-half, pumpkin, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan. Heat over medium just until steam rises.
   
3. Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl. Slowly whisk warm cream mixture into egg mixture. Divide among six 4-oz. oven proof ramekins.
   
4. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35-45 minutes; don't overcook.
   
5. Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.
   
6. Combine brown sugar and sugar, then spread the mixture on a parchment-lined baking sheet. After baking the brulees, turn off the oven and place the sugar pan inside the oven for an hour to dry out the sugars. Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
   
7. Caramelize each custard before serving by burning sugar on top.