Description
A unique twist on classic pumpkin pie, this Pumpkin Pie Brulee features a creamy custard topped with a caramelized sugar layer, perfect for festive gatherings.
Ingredients
Scale
- 1 cup Pumpkin Puree
- 1 cup Heavy Cream
- 4 Egg Yolks
- 3/4 cup Brown Sugar
- 1 tsp Bourbon Vanilla Extract
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ginger
- 1/4 cup Granulated Sugar (for brulee)
Instructions
- Preheat your oven to 325°F (about 160°C).
- In a mixing bowl, whisk together pumpkin puree, heavy cream, egg yolks, brown sugar, bourbon vanilla extract, and spices until smooth.
- Divide the custard mixture evenly among ramekins.
- Pour hot water into a roasting pan until it reaches halfway up the sides of the ramekins.
- Bake for about 30-40 minutes until edges are set and centers are jiggy.
- Let the ramekins cool to room temperature, then refrigerate for at least 2 hours.
- Once chilled, sprinkle granulated sugar on top and caramelize with a kitchen torch or broil in the oven for 1-2 minutes.
- Let cool for a minute after caramelizing and serve immediately.
Notes
Avoid overmixing the custard to ensure a smooth texture. Store leftover brulees in the refrigerator for up to three days, and do not caramelize the sugar until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 90mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg
