Ingredients: 1 1/2 cups (300 grams) unsalted pumpkin puree 1/4 cup (50 grams) sugar 3 tablespoons (30 grams) cornstarch 1 teaspoon vanilla extract 2 tablespoons (30 grams) butter, melted and cooled 1/4 cup (50 grams) all-purpose flour Instructions:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with butter. In a medium saucepan, combine pumpkin puree, sugar, cornstarch and vanilla extract. Cook over low heat until mixture thickens and boils. Remove from heat; stir in butter. Stir in flour until mixture forms a soft dough. Press dough into the prepared pie plate; smooth top with a fork. Bake for 25 minutes or until golden brown.
Pumpkin Spice Crème Brûlée
Deliciously spiced pumpkin cream filling is topped with a crunchy sugar torched topping. If you love classic crème brûlée and pumpkin spice, you’re going to fall in love with this dessert – it’s the best of both worlds! This Thanksgiving, I plan on surprising everyone with an array of different desserts. Instead of the same one or two usual pie options, I really want to have a spread of autumnal treats for everyone to choose from! With that being said, I really think that my cute white ramekins filled with pumpkin crème brûlée will likely be the most popular.
How to Make Pumpkin Crème Brûlée
Heat the heavy cream. Whisk together the egg yolks and sugar. Whisk in the warm cream to the egg yolks. Stir in the pumpkin puree, pumpkin pie spice, and vanilla bean paste. Divide the mixture evenly between the ramekins. Create a water bath. Bake. Cool. Chill. Sprinkle sugar over the chilled crème brûlée, then torch it, and enjoy!
Pumpkin Crème Brûlée Ingredients & Notes
Heavy Cream: Heavy whipping cream must be used in crème brûlée – lower-fat milks won’t set the same way. Egg Yolks: Creates a thick, rich custard. Sugar: Granulated sugar sweetens the crème brûlée and forms the crisp layer on top. Pumpkin: Pumpkin puree adds pumpkin flavor and orange color to the crème brûlée. Pumpkin Pie Spice: Adds warmth, earthiness, and classic pumpkin flavor! If you don’t have any, you can substitute ¾ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg. Vanilla Bean Paste: Adds vanilla flavor and little specks of vanilla caviar to the crème brûlée. If you don’t have any, feel free to substitute 1 teaspoon of pure vanilla extract or the caviar from one vanilla bean.
Grab a spoon and crack into these pumpkin-flavored torched treats! This is a Thanksgiving dessert that your family will be talking about all year long, well after turkey day’s over. Don’t be afraid to try this easy crème brûlée recipe. This classic dessert is so easy to make at home, and so much more affordable than those you’ll find on restaurant menus.
Can I use pumpkin pie filling instead of pumpkin puree?
No, it’s best to stick with plain pumpkin puree. Pumpkin pie filling is sweetened already, which will make the base of this dessert far too sugary.
How can I make a DIY pumpkin pie spice to use in this recipe?
Use my favorite recipe for Homemade Pumpkin Pie Spice!
Can I add cinnamon to the crème brûlée topping?
Of course! Just don’t add too much. You’ll want the topping to still mainly be sugar, that way it caramelizes perfectly. Impress everyone this Thanksgiving with a dessert so delicious, it might just receive more compliments than the turkey itself! If you make this recipe be sure to leave us a comment or rating. Enjoy!
