2 cups heavy whipping cream

2 cups whole milk

1 vanilla bean (split in half)

2 cups canned pumpkin

1/2 teaspoon each of allspice, cloves, nutmeg and cinnamon

10 egg yolks

6 ounces sugar

Put cream, milk and vanilla bean in pot over medium heat. When it comes to a simmer, remove from heat. Let cool slightly.

Beat egg yolks and sugar together lightly. Temper cream mixture into egg mixture, then fold in the puree. Strain through a fine chinois or strainer.

Ladle 4 1/2 to 5 ounces into each crème brûlée cup. Place in a hot water bath, cover with foil and bake at 350° F for 30 minutes (it could take up to an hour). Check for doneness, pull out and cool.