Preheat oven to 325°.
Warm milk in a saucepan, making sure not to boil. Milk should not be very hot, just warmed.
Whisk together eggs, egg yolks, sugar, salt, vanilla, and half of the pumpkin pie spice.
Slowly whisk the warm milk into other ingredients.
Pour mixture into 6 ramekins and divide the remaining pumpkin pie spice between the ramekins.
Place in the pan with hot water covering the bottom half of ramekins.
Place the custard mixture in the oven for 40 minutes, until the custard is firm on the sides but jiggles in the middle.
Do not over bake or the texture will change.
While the custard is baking, place 1 candy cane in a resealable baggie and crush with a mallet. Set aside.
Remove custard from oven and let cool. Once cool, sprinkle crushed candy canes on each custard.
Refrigerate for 2 hours or more before serving.