Preheat oven to 350°F.

In a large bowl, beat the eggs until foamy. Stir in the pumpkin, pumpkin spice and salt until well combined. Whisk in condensed milk, milk, and vanilla until smooth. Divided evenly among six 6-ounce oven-safe ramekins. Place the ramekins in a 9x13-inch baking pan and transfer to the oven. Carefully pour boiling water into the pan about halfway up the ramekins.

Bake until the centers are almost fully set, but still slightly wobbly, about 35 to 40 minutes. Carefully remove the ramekins from the baking pan and transfer onto a wire rack to cool completely. Once cold, chill in the fridge for at least 3 hours or overnight. When ready to serve, sprinkle about a tablespoon of sugar over the top of each in an even layer. Using a kitchen torch, caramelize the sugar on top. Serve with a dollop of cream and dust lightly with cinnamon. Enjoy!