1. Preheat oven to 325°F and arrange six 6-ounce ramekins in a large roasting pan.

2. Whisk together pumpkin purée, heavy cream, and milk in a medium bowl until smooth.

3. In a separate bowl, whisk egg yolks, brown sugar, granulated sugar, vanilla, and all spices until lightened in color (about 1 minute).

4. Gradually pour pumpkin mixture into egg mixture while whisking constantly to prevent scrambling.

5. Strain the entire custard through a fine-mesh sieve into a large measuring cup for silky smoothness.

6. Divide custard evenly among ramekins, filling each about three-quarters full.

7. Place roasting pan on oven rack and carefully pour hot water into the pan until it reaches halfway up the sides of ramekins.

8. Bake for 35-45 minutes until edges are set but centers jiggle slightly when gently shaken.

9. Remove ramekins from water bath using tongs and cool on a wire rack for 30 minutes.

10. Cover each ramekin with plastic wrap (not touching custard surface) and refrigerate for at least 4 hours or up to 3 days.

11. Just before serving, sprinkle 1 tablespoon granulated sugar evenly over each chilled custard.

12. Use a kitchen torch to caramelize sugar until golden and crisp, moving the flame constantly in circular motions.

13. Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.

14. Top each Pumpkin Pie Brûlée with a dollop of bourbon vanilla whipped cream and serve immediately.