Preheat oven to 325˚F degrees. Scald cream to 140˚F degrees with vanilla. While cream is scalding, add ½ c sugar, pumpkin puree and egg yolks to the Fourside or WildSide Jar and secure lid. Pulse 3 times. Temper the egg yolks and sugar mixture by adding 2-3 tbsp of scalded cream to egg yolk mixture and pulse 2-3 times. Add remaining cream and pulse 4-6 times until well mixed. Pour cream through a sieve slowly to remove bubbles. Pour strained mixture into 8 ramekins. Place ramekins in a pan with approximately 1 inch of boiling water. Carefully place pan with ramekins in oven for 30-35 minutes.
When the cream is finished baking, transfer the ramekins to a new pan and place in the refrigerator for at least 4 hours. After the cream is sufficiently chilled, combine remaining ¼ c sugar and pumpkin pie spice and sprinkle on top of cream. Use a blow torch to caramelize the sugar and spices on top.