Pumpkin Pie Creme Brulee

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Pecan and Butter Cracker Crust, recipe follows

3 1/2 cups heavy cream, divided

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon powdered ginger

1 vanilla bean, seeds scraped and pod reserved

8 egg yolks

1 cup sugar

1/2 cup whole milk

2 cups canned pumpkin puree

Hot water

1/4 cup turbinado sugar

32 butter crackers (recommended: Ritz crackers)

1/2 cup pecans

5 tablespoons unsalted butter melted, plus more if needed

2 to 3 tablespoons dark brown sugar

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