• Preheat oven to 300°F.
• Heat cream in a saucepan until hot but not boiling.
• In a separate bowl beat eggs and sugar.
• Gradually whisk the heated cream into the egg/sugar mixture whisking constantly to prevent the eggs from cooking.
• To ensure a silky smooth custard strain the mixture as you pour it back into the pot.
• Return to the heat. Add pumpkin and cinnamon stirring until combined.
• Pour custard into 6-8 individual crème brulee dishes or ramekins that are sitting in large baking dishes.
• Carefully pour boiling water into the baking dish to come almost half way up the side of the ramekins.
• Bake in preheated oven until the center of the custard is set; 30-35 minutes for shallow dishes, 35-40 minutes for deeper ramekins.
• Remove crème brulee from water bath and cool.
• Cover and chill. Can be made to this point a day in advance.

CARAMEL TOPPING

• Set dessert on the counter for 15-30 minutes. Sprinkle 1-2 tablespoon sugar evenly over custard. Caramelize sugar with a blowtorch or broiler (instructions follow)

BROILER METHOD

• Preheat broiler. Set custard under broiler as close to heat as possible. Broil until sugar is browned but not burnt, about 1½ minutes. Serve as soon as the caramel has hardened.

BLOWTORCH METHOD

• Holding the dessert in one hand and the blowtorch in the other use the blowtorch to make circular movements over the sugar. When the sugar starts to bubble tilt the dish to try and cover the entire surface with a caramel layer. Let caramel harden for a few minutes. Serve.