Ingredients
Scale
- 1 can pureed pumpkin
- 1 cup heavy cream
- 4 egg yolks
- 1/2 cup brown sugar
- 1 tsp cinnamon
- A pinch of nutmeg or ginger (optional)
- 1 tsp vanilla extract
- 1/4 cup white sugar (for brûlée topping)
- 1 cup heavy cream (for whipped cream)
- 1 splash of bourbon (optional)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Preheat the oven and prepare a water bath for baking.
- In a bowl, whisk together pumpkin puree, heavy cream, egg yolks, brown sugar, cinnamon, nutmeg or ginger, and vanilla extract.
- Pour the mixture into ramekins.
- Place the ramekins in a baking dish and fill with hot water halfway up the sides.
- Bake until the custard is set.
- Remove from the oven and chill thoroughly.
- Before serving, sprinkle a thin layer of white sugar on top and use a kitchen torch to brûlée until golden.
- For the whipped cream, whisk heavy cream, bourbon, powdered sugar, and vanilla extract until soft peaks form.
- Serve the pumpkin brûlée topped with whipped cream and enjoy!
Notes
For best results, chill the custard fully before adding sugar for the brûlée. Fresh pureed pumpkin yields better flavor than canned pumpkin pie filling. Bourbon enhances flavor but is optional.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg