1. Preheat the oven to 300 degrees.
2. Pour the coconut milk into a saucepan and place over medium heat. Warm the milk just until boiling and set aside.
3. In a small bowl whisk the egg yolks, maple sugar, and vanilla until blended. Add in the sea salt, pumpkin puree, and pumpkin pie spice. Whisk again making sure everything is combined.
4. Add the hot coconut milk to the egg mixture slowly, making sure to continuously whisk. If they are combined quickly, you will scramble the yolks. Strain the mixture through a fine sieve.
5. Place 4 ramekins in a hot water bath and fill them evenly with the egg and milk mixture. Bake for 60-70 minutes until the custards are mostly set, with slightly jiggly centers.
6. Remove the hot water bath from the oven and let it sit until the ramekins are cool enough to handle. Remove the ramekins from the hot water bath and set out until they are room temperature then cover each with plastic wrap and place in the refrigerator for a minimum of 3 hours.
7. Just before serving, sprinkle 1 teaspoon of coconut sugar on top of each custard and caramelize with a torch or under the broiler.

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