Pumpkin Creme Brulee

Pumpkin Creme Brulee Looking for a special dessert for Thanksgiving?

Look no further than this Pumpkin Crème Brûlée. Although you'll need to caramelize the dessert with a mini torch or under the broiler just before serving, the rest of the dessert can be made ahead which means you'll have one less thing to do during the busy pre-Thanksgiving dinner scramble.

Pumpkin Crème Brûlée

Makes 4 servings

  • 1/4 cup canned pumpkin or pumpkin puree
  • 1/4 cup sour cream
  • 3 egg yolks
  • 1/4 cup brown sugar, firmly packed
  • 2 tbsp granulated sugar
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • Pinch nutmeg
  • Pinch salt
  • 1/2 cup whipping cream (35% MF)
  • 6 tsp granulated sugar, for caramelizing

In a small bowl, combine pumpkin, sour cream, egg yolks, brown sugar, 2 tbsp granulated sugar, cinnamon, allspice, nutmeg and salt. Whisk until thoroughly combined. Set aside. Pour whipping cream into a small saucepan and set over medium heat. Heat, stirring frequently, just until boiling. Stir hot cream into pumpkin mixture in small amounts; stir well until blended. Pour mixture through a fine strainer into a large measuring cup or another bowl. Place 4 (4-ounce) shallow ramekins in a baking dish. Fill ramekins with pumpkin mixture. Carefully pour hot tap water into baking dish so water comes halfway up sides of ramekins. Bake in a preheated 300F oven until centres are softly set, about 35 to 40 minutes. Let ramekins cool in baking dish until comfortable to handle. Remove, cover each ramekin with plastic wrap and refrigerate for 1 hour to a couple days. When ready to serve, sprinkle 1-1/2 tsp granulated sugar over top of each. Caramelize with mini torch or place under broiler, watching closely and rotating ramekins as necessary, until golden brown. Serve immediately. Recipe adapted from Crème Brûlée The Bonjour Way by Randolph Mann, Silverback Books, Inc. 2003 Enjoy! Wendi Hiebert, PHEc