Mix together the flour and salt.
Cut your butter up in to small chunks and add it in using a pastry blender or a fork. Once it’s all added in, add in a teaspoon of water and work it into dough. If it’s too wet sprinkle a little extra flour. If it’s not wet enough, add a touch more water to get the desired consistency.
Cut your dough into four pieces and roll out each individual piece. Lay each of your dough pieces over a ramekin and shape it in. Stick a few fork tongs in it to release steam and throw a few dried beans or pie weights on the bottom to keep it from bubbling up.
Cook them in a 350 degree (F) oven for 25 minutes. Pull them out and let them cool.
While the crust is cooling, go ahead and add together your cream, evaporated milk, vanilla, syrup, salt and pumpkin pie spice into a pan. Heat it up until just boiling and then remove it from the heat.
Whisk up your eggs and the 1/2 cup of sugar well. Grab about 1/2 cup of the cream mixture and slowly add it to the egg mixture. Now add your egg mixture slowly back into the cream while continuing to whisk. Finally, add in your pumpkin and whisk it all together.
Pour the pumpkin mixture into your crusts. Now stick the ramekins into a deep baking dish and fill it up with hot water to the line of the custard. Be sure not to let any water get into the custard!
Stick it in your oven heated up to 300 degrees (F) and let it cook for about 45 minutes. It should be a little jiggly in the center when done. Pull them out, let them cool and then put them in the fridge overnight.
Grab your sprinkling sugar and pour a thin layer over the top of your creme brulee. Take a kitchen torch and cook the top of them until the sugar melts down and just starts to brown up. If you don’t have a torch you can throw them under the broiler in your oven for 2 minutes.
* For the cinnamon maple whipped cream, throw 1 cup cream, 1/4 cup sugar, 2 tbsp maple syrup, 1/2 tsp vanilla and 1/2 tsp of cinnamon into your mixer. Whip it into cream and serve.