1. Preheat the oven to 325°F and place 4 ramekins in a deep baking dish.

2. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.

3. Slowly whisk in the heavy cream and whole milk until fully combined.

4. Strain the mixture through a fine-mesh sieve for an extra smooth custard, then divide it evenly among the ramekins.

5. Pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.

6. Bake for 35 to 40 minutes, or until the edges are set and the centers still jiggle slightly.

7. Remove the ramekins from the water bath and let them cool to room temperature.

8. Chill for at least 2 hours if serving cold.

9. Sprinkle the tops with the extra granulated sugar and caramelize with a kitchen torch if desired.

10. Top with whipped cream before serving.