Whisk 2 cups of the heavy cream, pumpkin purée, sugar, cinnamon, extract, ginger, cloves and salt in large saucepot until combined. Cook cream mixture over medium heat for 5-7 minutes or until sugar is dissolved, tiny bubbles begin to form around the edges and temperature reaches 155°F, whisking occasionally.
Whisk the remaining 1 cup of heavy cream with the egg yolks in a medium bowl. To temper the egg yolk mixture, transfer ⅓ of the warm cream mixture into the yolk mixture while whisking constantly; add cream-yolk mixture back to saucepot and whisk to combine. Strain through a fine mesh strainer into a large measuring cup; evenly divide between six 6-ounce ramekins.
Place filled ramekins into hotel pan. Fill pan with hot water until water level reaches ¾ of the way up the sides of the ramekins. Cover pan with foil and carefully bake at 325°F for 50 minutes or until custard is just set. Remove from oven, and transfer ramekins to cooling rack and cool for 30 minutes. Cover and refrigerate for at least 4 hours before serving, and up to 2 days.
For the Cranberry Compote
Combine ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce heat and simmer 10-12 minutes or until cranberries burst and mixture thickens. Remove from heat, cool, cover and refrigerate for at least 4 hours before serving, and up to 2 days.
For the Pumpkin Whipped Cream
Beat heavy cream, powdered sugar, vanilla extract and pumpkin pie spice in large bowl with mixer on low speed for 2 minutes. Increase the speed to medium-high; beat 4 minutes or until medium peaks form.
Top each pot de crème with 2 tablespoons of the cranberry compote, a dollop of the pumpkin whipped cream and a dusting of pumpkin pie spice. Serve or refrigerate up to 2 hours.