Pumpkin Creme Brulee


  • 3 large egg yolks
  • 1/4 cup sugar
  • 1/2 cup Pumpkin puree
  • 1 1/2 cup whipping cream
  • 1/4 tsp cinnamon
  • dash ginger
  • dash cloves
  • 1/2 tsp vanilla
  • 3T brown sugar


In a heavy sauce pan, heat egg yolks with sugar until blended. Stir in pumpkin, whipping cream and spices. Cook over medium-low heat, stirring until mixture coats back of a silver spoon, about 10-15 minutes (do not boil). Stir in vanilla. Pour into a 1 quart broiler-safe casserole. Refrigerate 6 hours or longer.

30 minutes to 2 hours before serving, sift brown sugar over chilled mixture. Broil 3 to 4 minutes until the sugar melts, making a shiny crust; chill. Serve with sliced fresh fruit, if desired.

Yield: 5 servings

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