In a medium saucepan, heat whipping cream over medium heat till just bubbly. Remove from heat; set aside.
Meanwhile, in a medium bowl, combine egg yolks, eggs, pumpkin, the 1/3 cup sugar, cinnamon, ginger and cloves. Beat with a wire whisk or rotary beater till just combined. Slowly whisk the hot whipping cream into the spiced pumpkin mixture.
Place six 3/4-cup souffle dishes, ramekins or 6-ounce custard cups in a 13 x 9 x 2-inch baking pan. Divide the custard mixture evenly among the souffle dishes or cups. Place the baking pan on the oven rack. Pour enough boiling water into the baking pan to reach halfway up the sides of the souffle dishes, ramekins or cups.
Bake the custards in a 350 degree F oven for 30 minutes or till centers appear set when carefully shaken. Gently remove pan from oven. Remove dishes from water; cool custards on a wire rack. Cover and chill in the refrigerator for at least 1 hour or up to 8 hours.
Before serving, let custards stand at room temperature for 20 minutes. To caramelize sugar: In an 8-inch heavy skillet, heat the 1/4 cup sugar over medium-high heat till sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Don't stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or till golden, stirring as needed with a wooden spoon.
Quickly drizzle caramelized sugar over the custards. (If sugar hardens in the skillet, return to heat, stirring till melted.) Serve custards immediately. Makes 6 servings.