Description
Indulge in the warmth and elegance of Pumpkin Spice Crème Brûlée, a delightful fall dessert that perfectly marries rich pumpkin flavor with aromatic spices. This creamy custard is topped with a satisfying layer of caramelized sugar, creating a beautiful contrast that captivates both the eyes and palate. Whether served at holiday gatherings, dinner parties, or as a cozy treat at home, this easy-to-make dessert is sure to impress. Its charming presentation in mini pumpkins adds a festive touch to any occasion, making it a must-try for pumpkin lovers.
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
- 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 (for serving)
Instructions
- Preheat oven to 325°F (160°C).
- Prepare mini pumpkins by washing, cutting off the tops, and hollowing them out.
- In a bowl, whisk together heavy cream, vanilla bean paste, egg yolks, and sugar until combined. Add pumpkin puree and spices; whisk until smooth.
- Fill hollowed mini pumpkins with custard mixture three-quarters full and place them in a baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the pumpkins. Bake for about 65 minutes until set but slightly jiggly.
- Cool completely; refrigerate for at least four hours or overnight.
- Before serving, sprinkle sugar on top and use a torch to caramelize until golden brown.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pumpkin - approximately 140g
- Calories: 340
- Sugar: 24g
- Sodium: 85mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg