Preheat the oven to 325°F. Combine the heavy cream, pumpkin purée, and bourbon in a saucepan. Heat over medium until the mixture just begins to steam, then remove from the heat.

In a medium bowl, whisk the egg yolks with ¼ cup of the granulated sugar, vanilla extract, cinnamon, and nutmeg until smooth. Slowly pour the warm cream mixture into the yolks while whisking constantly.

Divide the custard among four ramekins. Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for 35 to 40 minutes until the edges are set but the centers still jiggle slightly.

Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

To make the candied pepitas, toss the pepitas with the brown sugar and salt in a small skillet over medium heat. Stir for 3 to 4 minutes until the sugar melts and coats the seeds. Spread them on parchment to cool.

Just before serving, sprinkle the remaining ¼ cup granulated sugar evenly over each custard. Use a kitchen torch to melt and brown the sugar until it forms a crisp top. Scatter the candied pepitas over each ramekin.