Preheat oven to 300°F/150°C. Place six 4-ounce ramekins on the bottom of a large roasting pan or baking dish (to prepare the waterbath).

In a saucepan, mix together cream, vanilla extract, half the brown sugar, pumpkin puree, pumpkin spice mix, and salt and heat on medium heat until the mixture starts to simmer. Meanwhile, whisk together the egg yolks and the remaining sugar in a medium heatproof bowl until well blended, but not airy. Pour half the mixture slowly and gradually into the egg mixture while simultaneously whisking constantly to prevent curdling. Pour the entire mixture slowly back into the saucepan, whisking constantly. Cook on low heat until sugar is dissolved and mixture begins to just slightly thicken. Do not boil. Strain the mixture, then pour evenly among the ramekins.

Place roasting pan in the oven and pour in hot water until it reaches halfway up the ramekins. Bake for 25-30 minutes until the custard has set and is just slightly wobbly when gently jolted. Let ramekins cool on a wire rack to room temperature, then chill in the refrigerator covered with plastic wrap for at least 4 hours, preferably longer, and up to 3 days.

Brulee the custard: Do this immedietely before serving. Sprinkle about ½ to 1 teaspoon of sugar on each dish. Shake the ramekins gently from side to side until evenly coated. Using a torch, start caramelizing the top from the outer edge inwards until nicely browned and bubbly. Serve immediately.