Preheat oven to 350 degrees F. Place cream and vanilla in a heavy saucepan. If using vanilla bean, split and scrap into cream. Scald cream over medium heat. Remove and cool for 10 minutes.
2.
Combine egg yolks and sugar in a bowl. Whisk until eggs turn pale yellow in color. Add cooled cream mixture slowly into to sugared egg yolks. Add cinnamon and pumpkin. Mix until well incorporated. Portion mixture into ceramic brulee dishes or ramekins. Create a "Bain Marie" or water bath by placing filled brulee dishes into a deep baking pan. Add enough water to cover halfway up the sides of the dishes. Bake in preheated oven at 350 degrees F. for 45 minutes - 1 hour. Remove and cool. Combine sugars and mix well. Sprinkle over each creme brulee. Glaze in top broiler or with a small torch until sugar is caramelized. Cool slightly. Garnish with whipped cream, almonds and mint sprigs.
