Preheat oven to 300°F.
Whisk together pumpkin puree, half and half, granulated sugar and all the spices. Whisk in egg yolks until completely blended. Set aside.
Whisk heavy cream, brown sugar, and vanilla extract together. Pour into a heavy gauge sauce pan and bring to a boil. Turn off heat.
Slowly add hot sweetened cream to puree mixture, whisking rapidly to incorporate.
Place 4 shallow ramekins in a flat 9 x 13 baking pan. This may be substituted for another size pan, just as long as the pan is at least 1-inch high, and will fit the baking dishes.
Using a measuring cup, divide pumpkin mixture evenly between ramekins, approximately ¾ full.
Open the preheated oven. Very carefully move the pan of filled ramekins to the center oven shelf. Pour hot water down into the baking pan until the water reaches halfway up the side of the ramekins.
Bake until just set, 35-40 minutes. Gently remove pan from oven, and set on counter until cool. When cool, place in the refrigerator for 2 hours.
When ready to serve, sprinkle approximately 1 ½ tablespoons Turbinado sugar over each custard using your fingertips to lightly shift the sugar evenly across the surface of the custard.
With a chef’s torch, move the flame in a circular pattern until the surface is caramelized and amber in color. Serve with fresh sweetened whipped cream.