RECIPE: Pumpkin Crème Brûlée | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Pumpkin Crème Brûlée | The Nibble Webzine Of Food Adventures
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RECIPE: Pumpkin Crème Brûlée

An individual Pumpkin Crème Brûlée. Photo
courtesy Spice Islands.


While pumpkin can (and should) be enjoyed year-round, Pumpkin Crème Brûlée is a delicious Halloween dessert or Thanksgiving dessert.

The recipe, for individual dishes of crème brûlée, is courtesy Spice Islands, which has been searching the world for the highest-quality, most flavorful herbs and spices since 1941.

Prep time is 35 minutes, bake time 40 to 45 minutes, chill time 2 hours.

Ingredients For 8 Servings

  • 1 vanilla bean
  • 1-3/4 cups heavy cream
  • 1 cup canned pumpkin
  • 1/2 cup pure maple syrup
  • 10 egg yolks*
  • 2 teaspoons pumpkin pie spices (recipe below)
  • 1/4 cup finely chopped pecans, toasted
  • 1 tablespoon finely chopped crystallized ginger
  • 1/4 cup brown sugar
  • 1 teaspoon finely chopped crystallized ginger
  • 1 tablespoon finely chopped pecans
    *Uses for the leftover egg whites: Make an egg white omelet or egg drop soup (just drop the egg whites into chicken soup), or bake angel food cake, lemon meringue pie, macarons, meringues/pavlovas, nougat or seven-minute frosting.



    1. PREHEAT oven to 325°F.

    2. SPLIT vanilla bean lengthwise and scrape vanilla bean. Place in heavy saucepan. Add cream, pumpkin and syrup and whisk together; bring to a simmer over medium heat. Whisk egg yolks and pumpkin pie spice in a separate bowl.

    3. ADD the hot pumpkin mixture slowly to the egg mixture, whisking constantly. Add 1/4 cup pecans and 1 tablespoon crystallized ginger. Pour mixture into eight 6-ounce ramekins. Place ramekins in a hot water bath.

    4. BAKE 40 to 45 minutes, or until a knife inserted in center of custard comes out clean. Transfer ramekins to a rack to cool completely. Chill, covered, until cold (at least 2 hours).

    5. COMBINE sugar, 1 teaspoon crystallized ginger and 1 tablespoon pecans. Sprinkle 2 teaspoons evenly over each ramekin. Broil until topping is caramelized. Serve.

    Pumpkin pie spice is a blend of cinnamon, cloves, ginger and nutmeg.


    Unless you use a lot of it and like the convenience, there’s no reason to buy pre-blended pumpkin pie spice. It’s easy to mix it from other spices you already have.

    Ingredients For 2 Teaspoons

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
    Blend together.

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