Indulge in this delightful pumpkin crème brûlée, a seasonal twist on the classic dessert that combines the rich flavors of pumpkin and warm spices.

Scale

2 cups heavy cream (470g)

2 teaspoons vanilla bean paste

5 egg yolks (95g)

⅓ cup granulated sugar more for topping (67g)

⅔ cup pumpkin puree (160g)

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 5 ½ inches wide 3 inches tall

washed

tops cut off

hollowed out

Preheat the oven to 325°F (163°C).
In a saucepan, heat the heavy cream and vanilla bean paste over medium heat until just simmering.
In a bowl, whisk together the egg yolks, granulated sugar, pumpkin puree, kosher salt, and spices until well combined.
Slowly pour the warm cream into the egg mixture, whisking continuously to avoid curdling.
Pour the mixture into the hollowed-out pumpkins, filling them about ¾ full.
Place the pumpkins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the pumpkins.
Bake for 30-35 minutes, or until the custard is set and a knife inserted comes out clean.
Let cool, then refrigerate for at least 2 hours before serving.
Before serving, sprinkle a thin layer of granulated sugar on top and use a kitchen torch to caramelize the sugar until golden and crispy.

Make sure to let the custard cool completely before refrigerating. The brûlée can be made a day in advance for easier serving.

Keywords: pumpkin crème brûlée, pumpkin dessert, seasonal dessert, fall recipes, custard