Mini Pumpkin Creme Brûlée

1: Cut the top off your pumpkins and remove the pulp and seeds.

2: Scrape the sides and add scraped pumpkin flesh to a pot.

3: Add cream, sugar, vanilla, cinnamon, pumpkin spice, cloves, and salt to the pot and bring to a gentle simmer over medium-low heat.

4: Let cool for 5 minutes and strain the mixture into a bowl.

5: Preheat oven to 275° F.

6: Whisk your egg yolks and slowly pour them into the cream mixture.

7: Strain again and fill your carved mini pumpkins.

8: Place pumpkins in a casserole or baking dish filled halfway with water around the pumpkins.

9: Bake until jiggly in the center - about 1.5 hours.

10: Cool to room temperature and then chill in the fridge for at least 2 hours.

11: When ready to serve, sprinkle pumpkins with turbinado sugar and brûlée with a culinary torch or under a broiler.