In a bowl, whisk brown sugar and egg yolks until blended.
Pour in heavy cream, pumpkin puree and pumpkin spice, stir until incorporated
Pour mixture into mini cocottes, or ramekins until about 1/2 from the top. Place in a baking dish with hot water until the coquette are about halfway submerged.
Bake in a oven preheated to 325 for 35-50 minutes. Depending on the size of the cups you placed your pumpkin crème brulee in, the time will vary. Pull out of the oven when the setting is just barely moving when you jiggle it.
Place in the refrigerator covered for at least 2 hours. When you're ready to serve, liberally coat the tops of each brulee with white sugar. Heat with a torch until caramelized. Crack with a spoon and enjoy!