Cut the pumpkin into small cubes. Cook in water with a pinch of salt until soft. Drain and chill.
Place the pumpkin, cream, yolks and sugar in a blender and process until smooth.
Split the vanilla pod lengthwise and scrap the seeds with a paring knife into the crème brûlée custard. Cast in ovenproof moulds and bake in a preheated oven at 80-90°C for 20 minutes.
Sprinkle with brown sugar and caramelise with a hand-held torch or place the moulds under the oven grill to brown the top.
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