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Pumpkin Spice Crème Brûlée

Pumpkin Spice Crème Brûlée
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Experience the essence of autumn with our Pumpkin Spice Crème Brûlée, a luxurious dessert that beautifully marries creamy pumpkin custard with warm spices. This recipe is topped with a perfectly caramelized sugar shell, offering a delightful crunch that contrasts with the smooth custard beneath. Served in charming mini pumpkins, it not only tantalizes your taste buds but also adds an enchanting touch to your fall gatherings, from Thanksgiving dinners to cozy get-togethers. With simple ingredients and straightforward preparation, impress your guests with this elegant yet approachable dessert that encapsulates the spirit of fall.

Ingredients

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  • 2 cups heavy cream
  • 2 teaspoons vanilla bean paste
  • 5 egg yolks
  • ⅓ cup granulated sugar (plus more for topping)
  • ⅔ cup pumpkin puree
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • tiny pinch ground cloves
  • 3–4 small-medium pumpkins (washed, tops cut off, hollowed out)

Instructions

  1. Preheat oven to 325°F (163°C). Prepare mini pumpkins by washing them, cutting off the tops, and hollowing out the insides.
  2. In a mixing bowl, whisk together heavy cream and vanilla bean paste. In another bowl, combine egg yolks and sugar until light in color. Gradually mix in the cream and fold in pumpkin puree and spices until well combined.
  3. Pour custard into hollowed pumpkins placed in a baking dish. Add hot water to create a water bath halfway up the sides of the pumpkins. Bake for about 65 minutes or until slightly jiggly in the center.
  4. Cool and refrigerate for at least 4 hours before serving. Caramelize sugar on top using a kitchen torch just before serving.

Nutrition

Find it online: https://recipesamanda.com/pumpkin-spice-creme-brulee/