Description
Indulge in the warmth of autumn with this delightful Pumpkin Spice Crème Brûlée. Creamy and rich, this dessert marries real pumpkin with a medley of warm spices, creating a luxurious custard that’s both comforting and impressive. Topped with a perfectly caramelized sugar crust and served in charming mini pumpkins, it’s an eye-catching treat perfect for festive gatherings or cozy evenings at home. Whether you’re celebrating the season or simply treating yourself, this unique take on the classic crème brûlée is sure to leave everyone wanting more!
Ingredients
Scale
- 2 cups heavy cream
- 2 teaspoons vanilla bean paste
- 5 egg yolks
- ⅓ cup granulated sugar (plus extra for topping)
- ⅔ cup pumpkin puree
- Kosher salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- tiny pinch ground cloves
- 3–4 small-medium pumpkins (washed, tops cut off, hollowed out)
Instructions
- Preheat your oven to 325°F (160°C). Prepare mini pumpkins by washing them, cutting off the tops, and hollowing out the insides.
- In a bowl, whisk together heavy cream and vanilla bean paste. In another bowl, whisk egg yolks and granulated sugar until pale.
- Gradually combine the cream mixture with the egg mixture while whisking continuously.
- Stir in pumpkin puree and spices until well blended.
- Fill each hollowed pumpkin three-quarters full with the custard mixture. Place them in a baking dish filled with hot water halfway up the sides of the pumpkins.
- Bake for about 65 minutes until set but slightly jiggly in the center. Cool before refrigerating for at least 4 hours or overnight.
- Before serving, sprinkle sugar atop each custard and caramelize using a kitchen torch.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pumpkin (approximately 150g)
- Calories: 285
- Sugar: 23g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 180mg