Pumpkin Creme Brulee Recipe As seen on Natasha's Kitchen Bookmark recipe Print recipe Download recipe Share Total Time 50 mins Prep Time 10 mins Cook Time 40 mins Rating 5 out of 5 stars (63) Ingredients 8 servings 1 3/4 cups heavy whipping cream3 large whole eggs1/2 cup sugar (plus extra for caramelizing)1 cup pumpkin puree1/4 tsp ground cinnamon-Ovenproof ramekins or custard cups-A handheld torch Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Pre-heat the oven to 300˚ F. Step 2 If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree. Step 3 In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended. Step 4 Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching. Step 5 Slowly add hot cream while whisking (Adding it too quickly can result in scrambled eggs). Step 6 Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip. Step 7 Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon. Step 8 Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit. Step 9 Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan. Step 10 Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve. Step 11 Brulees must be at room temp or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up. Chef’s notes You can refrigerate them even a week before your event.If you don’t have a torch, you can also top with something creative like a pecan and maybe a few swirls of caramel.
