Description
Silky pumpkin creme brulee beckons with autumnal elegance, blending classic French technique and seasonal warmth. Caramelized sugar shatters to reveal creamy spiced custard, inviting you to savor each luxurious spoonful of comfort.
Ingredients
Scale
Main Ingredients:
- 15 ounces (425 grams) canned pumpkin (not pumpkin pie filling)
- 1 cup (240 milliliters) heavy cream
- 3/4 cup (180 milliliters) pure maple syrup
- 3 large eggs
Flavoring Ingredients:
- 2 tablespoons bourbon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla bean paste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Finishing Ingredients:
- 4 tablespoons granulated sugar
- 6–8 oven-safe ramekins (4 ounces or 120 milliliters capacity each)
- 9x13-inch pan
- Kitchen torch
Instructions
- Prepare the oven environment by heating to 350°F and positioning ramekins inside a spacious baking pan.
- Create a silky pumpkin base by whisking together pumpkin puree, eggs, bourbon, pumpkin pie spice, vanilla bean paste, vanilla extract, and sea salt until achieving a harmonious, smooth consistency.
- Transform maple syrup into a luxurious cream by heating it until boiling, then gently incorporating heavy cream in gradual intervals, stirring to ensure a seamless integration.
- Merge the warm maple cream with the pumpkin mixture through careful, continuous whisking, ensuring complete and uniform blending.
- Distribute the custard evenly across ramekins, then situate the pan in the oven, surrounding the dishes with hot water reaching midway up their sides. Bake until the custards display a delicate, slight tremor at their center, approximately 25–30 minutes.
- Extract ramekins from the water bath and allow them to cool naturally for quarter of an hour. Refrigerate thoroughly, covering the dishes, for a minimum of two hours or up to two days for optimal chilling.
- Finalize the dessert by dusting each custard with a gossamer layer of granulated sugar, then utilizing a kitchen torch to transform the sugar into a crisp, golden caramelized shell moments before serving.
Notes
- Swap bourbon with apple cider or orange juice for a non-alcoholic version that maintains the rich, warm flavor profile.
- Use coconut cream instead of heavy cream to create a dairy-free alternative that keeps the creamy texture.
- Adjust pumpkin pie spice blend by adding extra cinnamon or nutmeg to enhance the autumnal warmth of the dessert.
- For a lighter version, replace some heavy cream with whole milk to reduce overall fat content while preserving the luxurious mouthfeel.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 68
- Calories: 129
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg