Preheat the oven to 325 degrees Fahreinheit.

In a medium sized bowl, whisk together egg yolks, pumpkin puree, and coconut cream.

Sieve mixture into another bowl to get a smooth texture.

Whisk 2½ tbsps coconut sugar and pumpkin pie spice into the egg mixture until there are no clumps.

Line the bottom of a square pan with a paper towel, then place 3 ramekins in the pan.

Pour egg mixture into the ramekins.

Fill the pan with enough water so it reaches up ¾ of the side of the ramekin. (I recommend putting the pan in the oven, then pouring the water in to avoid potential spillage.)

Bake for 40-45 minutes, then remove from the oven and cool to room temperature.

Refrigerate for 2 hours.

Using a small sieve, evenly dust the top of the creme brulee with coconut sugar. Using a blow torch, lightly go over the top of the sugar until it caramelizes.

Serve immediately, feel free to add some vanilla ice cream on top (optional).