Preheat oven to 300°F. Put a pot of water on to boil. (Use a tea kettle if you have one.)

Whisk together egg yolks, granulated sugar and brown sugar in a large bowl. Whisk in pumpkin puree and vanilla.

In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer. Whisking constantly, slowly pour the warmed cream mixture into the egg mixture mixing until well blended. Strain the mixture through a fine-mesh sieve set over a bowl.

Divide the mixture among four 8 ounce ramekins. Put ramekins in a large baking pan and pour boiling water in to the baking pan until it reaches halfway up the sides of the ramekins. Bake until the custards are set around the edges and centers are almost set when gently shaken, about 25 to 35 minutes depending on depth of your ramekins.

Cool the ramekins on a wire rack to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Just before serving, sprinkle ½ to 1 tablespoon raw sugar evenly over the surface of each custard. Using a kitchen torch move the flame continuously in small circles until the sugar melts and lightly browns. (If you don’t have a torch, you can also place the ramekins on a baking sheet and broil until the sugar is melted and lightly browned, 1 to 2 minutes.) Serve immediately.