In a medium saucepan, combine the heavy cream, milk, cinnamon, nutmeg, ginger, cloves and Rodelle Vanilla Bean (seeds removed, and added to cream mixture); stirring occasionally, just until it comes to a boil.
Remove from heat, cover and allow to steep for 20 minutes.
In a large bowl, whisk the egg yolks and sugar together.
Whisking constantly, slowly add the hot cream mixture; making sure not to scramble the eggs.
Whisk in the pumpkin puree.
Pour the mixture into 4 Crème brûlée ramekins and place into a roasting pan.
Place the roasting pan carefully on the middle rack of the oven, slowly add water half way up the sides of the ramekins, to allow the Crème brûlée to bake in a water bath.
Bake until almost set, still a bit soft in the center, about 30 to 40 minutes. The custard should be shiny and jiggly. It will firm up as it sets.
Remove from the water bath and allow to cool to room temperature.
Refrigerate at least 2 hours or overnight for best results.
When ready to serve, generously sprinkle the raw sugar over the top of the custards.
Using a torch, lightly torch until the sugar begins to melt and turn golden brown, forming a hard shell. DO NOT over torch, it will cook the custard.
