Whisk together the egg yolks, smoked brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl.
In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin.
Place six 6-ounce ovenproof ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.
Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set but still jiggle a bit, 35 to 40 minutes.
Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 2 hours.
To serve, sprinkle each ramekin with 2 teaspoons of bourbon smoked sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.)
Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.