Whisk the eggs in a large bowl and add the pumpkin puree. Whisk to combine.
Add the brown sugar, salt, cinnamon, ginger, allspice, nutmeg and cloves and whisk to combine.
Stir in the liquor (if using), the hot milk and melted butter until the filling is smooth.
PREPARE THE RAMEKINS & WATER BATH:
Spray the ramekins with vegetable spray and divide the pumpkin filling between them.
Place the ramekins in a baking pan with 2-3" sides. Fill the pan with enough hot water so that it reaches about halfway up the sides of the ramikens.
Carefully transfer the pumpkin custards to the oven and bake for 40-45 minutes or until the custards are set.
Remove the custards from the water bath and cool to room temperature. Cover and refrigerate for several hours or overnight.
MAKE SUPERFINE SUGAR:
To make superfine sugar, add the sugar to a mini food processor and pulse several times until the sugar has much finer granules and aerates a bit in the machine.
Just before serving, sprinkle 1 teaspoon of granulated sugar over each custard. Use the kitchen torch to caramelize the sugar and serve.