Pumpkin Crème Brûlée

Description
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 large egg yolks
 * ¼ cup granulated sugar
 * ½ cup pumpkin purée
 * 1½ cups whipping cream
 * ¼ teaspoon cinnamon
 * ⅛ teaspoon ginger
 * ⅛ teaspoon cloves
 * ½ teaspoon vanilla extract
 * 3 tablespoons light brown sugar

Directions

 * 1) In a heavy sauce pan heat egg yolks with sugar until blended then stir in pumpkin, whipping cream and spices and cook over medium-low heat stirring until mixture coats back of a silver spoon about 10-15 minutes (do not boil).
 * 2) Stir in vanilla then pour into a 1-quart casserole and refrigerate 6 hours or longer.
 * 3) 2 hours before serving soft brown sugar over chilled mixture and broil 4 minutes to allow sugar to melt.
 * 4) Serve with fresh fruit if desired.