Description
A delightful twist on the classic French dessert, combining creamy custard with warm pumpkin spices, perfect for fall gatherings.
Ingredients
Scale
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g, more for topping)
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- tiny pinch ground cloves
- 3–4 small-medium pumpkins (washed, tops cut off, hollowed out)
Instructions
- In a saucepan, heat the heavy cream, vanilla bean paste, and spices over medium heat until just simmering. Remove from heat and let cool slightly.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until smooth and pale. Slowly pour the warm cream into the egg yolks while whisking continuously. Stir in pumpkin puree and salt.
- Preheat your oven to 325°F (160°C). Pour custard into hollowed-out pumpkins and place in a baking dish. Add enough water to create a water bath (water should reach halfway up the sides of the pumpkins). Bake for about 30-35 minutes until the custard is set but still jiggly.
- Let the pumpkins cool after baking. Before serving, sprinkle a thin layer of granulated sugar on top of each custard and caramelize with a kitchen torch until golden and crispy.
Notes
Use fresh pumpkin puree for richer flavor. Do not brûlée the sugar topping until ready to serve for optimal crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg
Keywords: pumpkin spice, dessert, crème brûlée, fall recipes, Thanksgiving dessert