Pumpkin Crème Brûlée 🎃🍮🔥 A cozy fall twist on classic French crème brûlée with creamy pumpkin custard, warm pumpkin pie spice, and that perfectly crackly caramelized sugar top. Bake it right inside mini pumpkins for the ultimate fall dessert presentation or use ramekins for an easy version! 🎃 Pumpkin Crème Brûlée Ingredients: • 4 mini pumpkins, optional, or use ramekins • 2 cups (476 g) heavy cream • ⅓–½ cup (65–100 g) granulated sugar, plus more for topping • 4 large egg yolks • 1 tsp vanilla bean paste or vanilla extract • 1 (15 oz / 425 g) can pumpkin purée • 1 tsp pumpkin pie spice • ¼ tsp salt Directions: 1️⃣ If using mini pumpkins, slice off the tops where they begin to curve inward. Scoop out the seeds and pulp, then place the pumpkins upright in a deep roasting dish. 2️⃣ Preheat oven to 300°F / 150°C. 3️⃣ Whisk the egg yolks and sugar until just combined. Heat the heavy cream and vanilla over medium-low heat until hot but not boiling. 4️⃣ Slowly drizzle a little of the hot cream into the yolks while whisking. Gradually whisk in the remaining cream. 5️⃣ Return the mixture to the saucepan. Add the pumpkin purée, pumpkin pie spice, and salt. Cook over medium-low heat, whisking continuously, until the custard just begins to simmer. If needed, strain through a fine-mesh sieve. 6️⃣ Pour the custard into the pumpkins or ramekins. Place them in a roasting dish and carefully add hot water until it reaches halfway up the sides. 7️⃣ Bake for 25–45 minutes, depending on size, until the edges are set but the centers still have a slight wobble. 8️⃣ Cool in the water bath, then remove and refrigerate until thoroughly chilled. 9️⃣ Just before serving, cover each custard with a thin, even layer of granulated sugar. Torch until golden, caramelized, and glassy. 🔥 Now grab a spoon and CRACK IT! 😌🍮 #PumpkinCremeBrulee #PumpkinDessert #FallDesserts #CremeBrulee #FallRecipes
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