Whisk together cream, vanilla, pumpkin, and syrup in a heavy saucepan; bring to a simmer over medium heat. Whisk egg yolks and pumpkin pie spice in a separate bowl.
Add the hot pumpkin mixture slowly to the egg mixture, whisking constantly. Add ¼ cup pecans and 1 tablespoon crystallized ginger. Pour mixture into eight 6-ounce ramekins. Place ramekins in a hot water bath.
Bake about 40 to 45 minutes, or until a knife inserted in center of custard comes out clean. Transfer ramekins to a rack to cool completely. Chill, covered, until cold (at least 2 hours).
Combine sugar, 1 teaspoon ginger and 1 tablespoon pecans. Sprinkle 2 teaspoons evenly over each ramekin. Broil until topping is caramelized. Serve.
Recipe by Culinary Thymes at https://www.culinarythymes.com/bake-for-the-cure-recipe-pumpkin-creme-brulee/