Description
Indulge in the flavors of fall with this delightful Pumpkin Spice Crème Brûlée. This creamy dessert combines rich pumpkin puree with warm spices, creating a comforting treat that is perfect for cozy evenings and special gatherings. Each mini pumpkin serves as an adorable vessel for the velvety custard, topped with a satisfying layer of caramelized sugar that adds a delightful crunch. Whether you’re entertaining guests or enjoying a quiet night in, this recipe is sure to impress. With its easy preparation and make-ahead convenience, you can savor the essence of autumn in every bite.
Ingredients
Scale
- 2 cups heavy cream
- 2 teaspoons vanilla bean paste
- 5 egg yolks
- ⅓ cup granulated sugar
- ⅔ cup pumpkin puree
- ¼ teaspoon 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 cutting off the tops and hollowing them out.
- In a saucepan over low heat, combine heavy cream and vanilla bean paste until warmed through.
- In a separate bowl, whisk egg yolks and sugar until smooth. Gradually add the warm cream mixture while whisking.
- Fold in pumpkin puree, salt, and spices until well combined.
- Pour custard into prepared pumpkins; place on a baking sheet filled with hot water halfway up the sides. Bake for about 65 minutes until slightly jiggly.
- Cool completely before refrigerating for at least four hours.
- Before serving, sprinkle sugar on top and caramelize using a kitchen torch.
Nutrition
- Serving Size: 1 mini pumpkin (120g)
- Calories: 280
- Sugar: 23g
- Sodium: 50mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg