Preheat over to 325 F.
Set 6 (3 1/2-inch diameter each) ramekins in a 10x14x2-inch pan and hold aside.
In a medium saucepot, whisk cornstarch and cream together. Whisk in all spices; then, heat mixture over medium heat to a boil. Remove pot from heat and hold aside.
In a mixing bowl, beat egg yolks with pumpkin puree, heavy cream, vanilla, and 1/2 cup of the Florida Crystals® Organic Raw Cane Sugar.
While whisking, slowly pour the hot spiced cream mixture into the egg yolk mixture until well blended.
Portion the custard evenly into the ramekins.
Carefully pour 1/2-inch of hot water into the bottom of the baking pan to create a water bath for the custard.
Carefully place the baking pan in the oven and bake 35 minutes or until custard is set but still slightly "jiggly" when the pan moves. Remove pan and cool 20-30 minutes before lifting ramekins out of the pan.
Cool custard an additional 20-30 minutes; then, cover each ramekin tightly with plastic wrap and chill custard at least 4 hours and, preferably, overnight.