How to make pumpkin pots de creme

• Pour heavy cream and milk into a saucepan, add brown sugar and gingerbread spice.
  180 ml heavy cream, 60 ml milk, 2 tablespoons brown sugar, 1/8 teaspoon gingerbread spice
  
• Add pumpkin puree and mix thoroughly - heat until boiling.
  approx. 110 g pumpkin puree
  
• Remove the pot from heat and add chopped chocolate - stir until the chocolate melts.
  60 g dark chocolate
  
• Whisk the egg yolks.
  2 egg yolks
  
• Slowly pour in the hot chocolate-pumpkin mixture, stirring constantly.
  
• Strain the mixture through a fine-mesh sieve to remove any larger pieces of pumpkin.
  
• Place a piece of paper towel at the bottom of a larger airtight baking dish and arrange the ramekins so they don't touch.
• Pour the chocolate-pumpkin mixture into the ramekins.
  
• Pour hot water into the large baking dish - approximately halfway up the sides of the ramekins.
  
• Cover the baking dish with aluminum foil and place it in an oven preheated to 150 degrees Celsius (top/bottom heat) and bake for about 30 minutes - I removed the foil towards the end and baked the dessert for another 5 minutes.
  
• Let the dessert cool, then chill in the refrigerator for several hours.
• Before serving, you can additionally decorate the cream with whipped cream or chocolate.