PUMPKIN CREME BRULEE

Steps:

• Put a big pot of water on to boil before getting started on everything else. Put half of the pumpkin mixture in a sieve over a small saucepan and then start adding cream and push the pumpkin mixture through with the back of a silicone spatula so that you're getting a smooth mixture into the saucepan. Continue to use the cream to push all of the pumpkin through the sieve into the saucepan. In Kitchenaid mixer with paddle attachment (or bowl with handheld mixer), mix egg, yolks, 1/2 cup of sugar, and pumpkin pie spices together on low speed until just combined. Meanwhile heat up a small saucepan and keep cream and pumpkin mixture in there (no stirring necessary) until it's very hot to the touch but not quite to the boil. With the mixer on low speed, slowly add the cream to the eggs. Be very careful and slow, too fast and the egg will curdle. Once the cream and egg mixtures are together, add the vanila and pour into 6 to 8 oz. ramekins until almost full. Place ramekins in a baking pan that has sides at least 3/4 the height (preferably the full height) of the ramekins. Pour the boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the cremes wiggle like "done" Jell-O when gently shaken. Remove the custards from the pan, cool to room temp, then put in the fridge until firm. To serve, spread 1 tbsp creme brulee sugar evenly on top of each ramekin and broil with creme brulee torch (or under broiler) until sugar caramelizes evenly. Be very careful-the liquid sugar will severely burn you if you touch it before it has a minute to harden! Allow to sit at room temperature for a minute or so, then garnish with gingersnaps.