Description

This Pumpkin Spice Crème Brûlée served in real pumpkin shells is the ultimate fall dessert. Silky pumpkin custard infused with cinnamon and nutmeg, finished with a crackly caramelized sugar crust for a stunning Thanksgiving finale.

Ingredients

Scale

2 cups heavy cream
1 cup whole milk
¾ cup pure pumpkin puree
6 large egg yolks
½ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
Pinch of salt
4–6 small sugar pumpkins (about 5½ inches wide)
¼ cup turbinado sugar (for topping)

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Instructions

Preheat oven to 325°F. Cut tops off pumpkins and scoop out seeds and pulp. Brush insides with melted butter and sprinkle with a pinch of cinnamon sugar. Set aside.
In a saucepan, heat cream and milk over medium heat until bubbles form around the edges (about 180°F). Do not boil.
In a bowl, whisk egg yolks and granulated sugar until pale and thick (3–4 minutes). Slowly whisk in hot cream mixture to temper the eggs.
Whisk in pumpkin puree, vanilla, spices, and salt. Strain through a fine mesh sieve for silky texture.
Place hollowed pumpkins in a deep baking dish. Fill each with custard about ¾ full. Add hot water to the pan until it reaches halfway up the sides of pumpkins.
Cover pan with foil and bake for 45–55 minutes until custard is just set but still slightly jiggly. Cool completely and refrigerate for at least 3 hours or up to 3 days.
Just before serving, sprinkle turbinado sugar over each custard. Use a kitchen torch to caramelize until deep golden brown. Let sit 2–3 minutes before serving.

Notes

Use freshly ground spices and real pumpkin puree for best flavor. Custards can be made ahead and refrigerated for up to 3 days. Add the sugar topping right before serving for the perfect crackly crust.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: French-American

Nutrition

Serving Size: 1 pumpkin custard
Calories: 385
Sugar: 29g
Sodium: 55mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 215mg