Preheat your oven to 325°F (163°C).
In a medium bowl, whisk together the 6 egg yolks and ⅓ cup white granulated sugaruntil smooth and slightly pale.6 egg yolks
Add the 3/4 cup pumpkin puree, 1 teaspoon vanilla extract and 2 teaspoons pumpkin pie spice seasoning to the egg mixture and whisk until fully combined.
In a saucepan, heat the 4 cups heavy cream over medium heat until it begins to steam, but not boil. Stir occasionally to prevent scorching.
Remove the heavy cream from the heat and slowly pour it into the egg mixture while whisking constantly to temper the eggs (to prevent curdling).
Pour the mixture into pumpkin-shaped ramekins or regular ramekins, filling each about ¾ full.
Place the ramekins on a 9x13 baking sheet.
Carefully pour hot water into the baking sheet around the ramekins, creating a water bath (about halfway up the sides of the ramekins).
Bake for 50 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool to room temperature.
Once cooled, refrigerate the creme brulees for at least 2 hours, or until fully chilled.
Just before serving, sprinkle a thin layer of White Sugar over the top of each creme brulee.
