Preheat oven to 325F.

In a small saucepan, combine the heavy cream, milk, and pumpkin butter over medium heat. Heat, whisking often, until mixture starts to bubble around the edges (not boiling).

Meanwhile, in another medium bowl, whisk together the egg yolks, white sugar, and brown sugar until creamy, smooth, and lighter in color.

Whisking constantly, slowly pour the hot pumpkin milk mixture into the egg mixture until well-blended.

Divide the creme brûlée evenly into 6-8 small ramekins (depends on how full you want them), and place them on a baking sheet.

Bake in preheated oven for 35-40 minutes, until custard is set and jiggles only a small bit in the center (it will become more firm as it cools).

Let come to room temperature, then cover tightly with plastic wrap and refrigerate for at least 3 hrs to solidify.

When ready to serve, spoon some turbinado sugar evenly on the pumpkin creme brûlée. Either use a kitchen torch to caramelize the sugar, or broil for a couple of minutes in your oven broiler. Watch closely so they do not burn. Serve warm and enjoy!