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1
Heat oven to 325 degrees F.
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2
Place pumpkin into saucepan over medium heat. A shallow saucepan with a wide bottom is recommended to promote even caramelization. Once the pumpkin starts to lazily bubble away, stir frequently until it's slightly thickened and caramelized, about 10 minutes.
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3
While pumpkin is caramelizing, whisk together egg yolks and granulated sugar in large bowl. Set aside.
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4
Once pumpkin has caramelized, add cream, whole milk, light brown sugar, vanilla bean seeds + split bean, cinnamon, nutmeg and ginger to the pumpkin. Whisk everything together until well integrated. Bring mixture to a simmer over medium heat, then remove from heat and add sea salt (and vanilla extract if using it in place of the vanilla bean). Remove vanilla bean, saving it for vanilla sugar or another use.
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5
Slowly whisk about 1/4 cup of the hot pumpkin/cream mixture into the eggs, to temper them, then add the remaining pumpkin/cream mixture in a slow, steady stream, whisking continuously.
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6
Divide mixture among ramekins or creme brulee dishes. (This recipe makes about 48 oz, so it'll make 8 6-oz or 12 4-oz brulees.) Place ramekins in one (or two if necessary) large roasting pans. Add enough hot water to pans to come halfway up sides of ramekins. Cover the pan with foil, then pierce in several places with a knife. Bake the custards about 30 minutes, then lift off a corner of the foil to allow the steam to escape. Re-cover the pan and bake for 10 to 15 minutes longer, or until custards are just set in center. Chill custards until cold, about 4 to 6 hours.
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7
DO AHEAD Can be made 2 to 3 days in advance. Cover and keep chilled.
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8
Right before serving, sprinkle a few grains of sea salt on top of each chilled custard, then sprinkle 2 to 3 tsp of raw sugar in a thin, even layer. Use a kitchen torch or preheated broiler to caramelize the sugar.
