In a saucepan over medium high heat, combine the cream, sugar, spices and salt. Stir to dissolve the sugar and heat cream to just under boiling (watch for bubbles to form around outside edge of cream). Remove from heat and set aside.
While cream is heating whisk egg yolks together in a large bowl. Mix in your pumpkin, maple syrup and vanilla.
Gradually add about ¼ cup of the hot cream to the yolks, whisking constantly, then slowly add the remaining hot cream and stir to fully combine.
Cover your bowl with plastic wrap and let sit in the refrigerator for a minimum of four hours or over night. This will allow the spices to intensify the flavour of the custard.
When ready to cook, strain the custard through a sieve into a clean bowl and preheat oven to 300 F.
Turn your kettle on and boil some water.
Arrange your jars or ramekins in a large baking pan.
Carefully ladle or pour the custard into the jars/ramekins, filling them about two thirds full.
Place the baking pan on oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the jars/ramekins.
Bake until the edges have set but the center still jiggles when the ramekin is gently shaken, about 40 to 45 minutes.
Remove from the water bath and let cool on a rack for a minimum 30 minutes or longer. Put lids on jars or cover ramekins with wrap/foil and place in fridge until ready to serve.
When ready to eat evenly sprinkle 1-2 tbsp of sugar on each custard jar.
Use a kitchen blowtorch or the broiler to melt and caramelize the sugar.
Serve immediately. Optional: add toasted pumpkin seeds on top.