Place the pumpkins in a large roasting pan, with water coming up 1/2 inch up the sides.
Bring the cream to a simmer in a medium saucepot. Add the pumpkin puree, brown and granulated sugars, orange liquor, pumpkin spice and salt. Bring the mixture back to a simmer, whisking often. Turn off the heat.
Place the egg yolks in a medium bowl. Slowly whisk in 1 cup of the hot pumpkin mixture, then slowly whisk the warmed egg mixture back into the pot to fully temper. Strain the mixture, then divide it among the pumpkins, filling about three-quarters of the way to the top. Place the roasting pan in the oven and bake until the centers are set, 40 to 45 minutes.
Carefully remove from the oven. Using a spatula, carefully remove the pumpkins from the pan and place on a sheet tray. Let cool completely at room temperature. Place in the refrigerator until completely chilled, about 4 hours.
When ready to serve, sprinkle the tops with enough turbinado sugar to cover in a thin, even layer. Torch the sugar with a kitchen torch until melted and caramelized. Place on plates and serve.
If you can't find baby pumpkins, you can also use ten 4-ounce ramekins.