In a medium-sized saucepan over medium heat, bring cream and pumpkin to a simmer, stirring often. Cook for about 1 minute. Remove from heat
and stir in vanilla and cinnamon. Allow mixture to steep for about 30 minutes at room temperature to infuse flavors.
In a medium-sized bowl, whisk together yolks and sugar until light and lemon colored, about 1 minute. Gently fold in cream mixture.
Preheat oven to 300 degrees. Place 3 6-ounce Creme Brûlée or shallow dishes in a roasting pan. Pour custard into dishes and place pan on middle rack in the oven. Pour hot water into pan about halfway up the sides of the custard filled dishes. Bake until set but still jiggly in the center (about 35 to 40 minutes. be careful to not overbake. Custard will set up the rest of the way as it cools. Remove from water bath and cool at room temperature about 15 minutes before refrigerating. Cool in refrigerator at least 2 hours and up to 2 days before applying sugar crust.
Brûlée tops by sprinkling a thin layer of super fine (regular sugar is okay too) evenly over the top. Torch by passing flame in small circles, over the top. Sugar should start to bubble. Apply flame just
long enough to brown. Crust will harden as it cools.