Description
Pumpkin Spice Crème Brûlée is an exquisite dessert that captures the warmth of autumn in every bite. This indulgent dish features a velvety pumpkin custard enriched with aromatic spices and topped with a crunchy layer of caramelized sugar. Served in charming mini pumpkins, it not only delights the palate but also adds a festive flair to any gathering. Whether you’re hosting a dinner party or enjoying a cozy night at home, this elegant treat is sure to impress friends and family alike.
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). Hollow out mini pumpkins by cutting off the tops and scooping out the insides.
- In a mixing bowl, combine heavy cream, vanilla bean paste, and pumpkin puree. In another bowl, whisk together egg yolks and granulated sugar until smooth. Gradually mix in the cream mixture.
- Add salt and spices; stir well. Pour the custard into each hollowed pumpkin until just full.
- Place pumpkins in a baking dish filled with hot water and bake for about 65 minutes, or until set but slightly jiggly in the center.
- Cool completely before refrigerating for at least 4 hours. Just before serving, sprinkle sugar on top and caramelize with a kitchen torch.
Nutrition
- Serving Size: 1 mini pumpkin (90g)
- Calories: 285
- Sugar: 19g
- Sodium: 50mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 195mg