Preheat the oven to 150 Celsius or 300 Fahrenheit.
Place 6 oven safe ramekins in a large metal baking tray tray and keep it aside.
In a medium saucepan combine the pumpkin puree, heavy cream and the cardamom powder.
Heat over medium to low heat stirring frequently, until the mixture just start to boil.
Take it off the heat and set it aside for 5-6 minutes.
Meanwhile in a large bowl add the egg yolks and sugar. Now with a hand mixer whisk together the eggs and sugar until it turns thick and light lemonish in colour.
Now slowly pour a ladleful of hot pumpkin and cream mixture to the egg yolk whisking continuously. Slowly pour the rest of the pumpkin-cream mixture to the egg whisk constantly.
Sieve the hot mixture back into the saucepan.
Finally stir in the vanilla extract and 75 ml of Gin to the hot mixture. (Gin is optional)
Pour the hot mixture in the ramekins and fill it almost to the brim.
Now pour hot boiling water into the baking pan. the hot water should reach 1/2 of the the height of the ramekins.
Bake in the oven for 25-30 minutes. The centre of the brûlée will be a bit wobbley and jigglely.
Remove from the pan and place it on the rack. let it cool down completely. Cover them and refrigerate for 4-5 hours or overnight.
Before serving sprinkle with some Golden caster sugar using a kitchen torch, caramelise the sugar until golden brown. You can also place the ramekins on a baking sheet under the broiler for 2-3 minutes to get that crispy caramelised top.