Preheat your oven to 325°F (163°C).

In a medium saucepan, combine the heavy cream, pumpkin puree, 1/4 cup sugar, vanilla extract, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling. Remove from heat.

In a separate bowl, whisk the egg yolks.

Slowly add the hot cream mixture to the yolks, a little at a time, whisking constantly to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.

Divide the mixture evenly among 4 small ramekins.

Place the ramekins in a baking dish, then pour hot water into the dish until it reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly.

Remove the ramekins from the water bath and let them cool to room temperature.

Refrigerate for at least 2 hours or overnight.

Before serving, sprinkle 1/2 tablespoon of sugar over the top of each chilled dessert.

Using a kitchen torch, caramelize the sugar until it forms a crispy, golden brown layer. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.