Preheat oven to 325 degrees F.
In a mixer, whip the pureed pumpkin and coconut sugar.
Add the egg yolks one at a time to the pureed pumpkin mixture while beating.
Slowly add the apple brandy, cinnamon, cardamom, ginger and cloves.
Meanwhile, warm the heavy cream and milk in a saucepan on medium heat, stirring constantly, so that it doesn’t curdle or burn.
Once the milk is at a slight simmer, take it off the burner and slowly add it to the pumpkin mixture while the mixture is on a low speed.
Once it has been mixed together, pour the Creme Brûlée mixture into eight ramekins. Fill up ¾ of the way. I used these.
Set the ramekins onto a tray and fill the tray halfway up the side with water.
Carefully place pan in the oven and cook for about 35 minutes till the custards set.
Remove and let cool for about one hour. Place custards in the fridge, covered for about 6 hours or up to 2 days.
Once fully chilled, cover the custards with a thin layer of sugar and torch them till golden brown.
Serve with candied hazelnuts and enjoy!