2 ¼ cups whipping cream 2 ¼ cups milk One vanilla bean, scraped 1 cinnamon stick, broken into pieces 1 1/2 teaspoons Trader Joe's Pumpkin Pie Spice 9 large egg yolks 2 cups granulated sugar, divided 2 cups pumpkin puree 3/4 cup orange juice ¼ cup granulated sugar ¼ teaspoon cornstarch ½ teaspoon freshly grated orange zest 1 teaspoon ancho chile powder 1 cup pecans Preheat oven to 325°F. Combine the whipping cream, milk, vanilla bean, cinnamon stick and pumpkin pie spice in a large saucepan; bring to a boil, turn off heat and steep for 20 minutes. Remove vanilla bean & cinnamon stick from cream. Whip together the egg yolks, 1 ½ cups sugar and pumpkin puree in a large bowl. Bring cream mixture to near boiling once again, then slowly add it to the egg mixture, one ladle at a time until incorporated. Divide custard among eight 6 ounce custard cups or soufflé dishes. Place cups in a large heavy baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake custards until almost set in center, 30- 35 minutes. Remove cups from water and cool completely. Cover and refrigerate six hours or overnight. To make the ancho orange pecans, whisk together the orange juice, sugar, cornstarch, orange zest and chile powder in a medium saucepan; bring to a simmer and cook until reduced by half. Stir in the pecans and spread on a parchment lined baking sheet. Allow pecans to set until dry. To serve, sprinkle remaining sugar on top of the brulees and use a crème brulee blow torch to caramelize the tops until crispy or use a preheated broiler and brown for about two minutes. Divide ancho orange pecans among the dishes and serve. Makes 8 servings

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