Happy Fall Y’all!
Seriously? OMG! My sincerest apologies. I know how corny that was and I’m pretty sure I saw that phrase painted on a wooden block in a cluttered up dust collector (A.K.A. knick knack) store or maybe on a magnet somewhere. I just couldn’t help myself because my crazy enthusiasm for the pumpkin makes me kinda bonkers.
Let’s rephrase…..
Happy October! I just get so totally excited every year in October because it becomes socially acceptable (FINALLY) to cook, bake, and do all things fun with pumpkin!
Now, please don’t misunderstand me here. I LOVE LOVE LOVE every single thing about pumpkin! I’m completely guilty of baking with it all year long. In fact, I also sometimes confess publicly to this lawless misconduct and published Pumpkin Whoopie Pies on this here website back in August of 2014. I also shared a Pumpkin Soup in February of this year.
I’m such a rebel.
I have never been a rule follower and I’m socially unacceptable on a disturbingly regular basis. It was difficult to restrain myself from going rogue and posting pumpkin recipes on the 4th of July, and I had a lot of built up pumpkin neglect frustration, so I needed something ridiculous and epic.
Pumpkin Creme Brulee was how I rolled.
Happy Fall, Y’all! Hehehe
Pumpkin Creme Brulee
Ingredients
- 2 cups heavy cream
- 2 tablespoons vanilla bean paste
- 1 can pumpkin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 3/4 cups sugar plus a couple of tablespoons more for finishing
- 8 egg yolks
Instructions
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Preheat oven to 300
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Heat cream over low heat, add vanilla, pumpkin and spices, bring to simmer, remove from heat and set aside and let cool slightly
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Whisk together egg yolks and sugar - it will become a light yellow color
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Add 1/2 cup of the cream to eggs, whisking constantly
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Continue to add cream 1/2 cup at a time, while whisking constantly
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Microwave water in measuring cup to boiling or boil on stove top
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Set ramekins in a baking dish, transfer custard to ramekins (I used a large measuring cup for easy pouring), set dish on oven rack, pour water in baking dish halfway up sides of ramekins
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Bake at 300 30 - 40 minutes, depending on size of your ramekins
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Carefully remove the ramekins (I used a large spatula) and cool completely on a wire rack
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Refrigerate overnight
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Remove from refrigerator about 30 minutes prior to serving
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Just before serving sprinkle evenly with a thin coating of sugar - I used about 1 1/2 tablespoons for each one, but you can make it thicker or thinner if you want
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Using a kitchen torch, melt the sugar until it forms a thick crust
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Serve immediately
Notes: The custard mixture made 4 cups of liquid prior to baking. I only had 4 large shallow ramekins, so I had some leftover and just pour it into pudding cups. It would have made 6 if I had more ramekins – note to self – buy more ramekins!
Happy Fall Rachelle! 🙂 The creme brulee looks fantastic, I love pumpkin but more so during this time of the year!
Happy Fall, Manali! Thanks, friend!
Mmm I can never resist creme brulee, especially when pumpkin is involved! This sounds amazing, Rachelle!
Thanks Gayle! Totally don’t resist!
I love pumpkin everything too! These creme brulees look irresistible!
Pumpkin is the best! Thanks Kathy!
I can have pumpkin all year long and love that you made a creme brulee version! Such a great idea! It looks SO irresistible!
Thanks Kelly! It was totally irresistible!
This pumpkin creme brulee looks like the perfect way to get rid of all that built-up pumpkin frustration! This post reminds me that I haven’t made creme brulee in ages. Clearly I need to fix that problem…and I’m thinking pumpkin could be the way to roll here. Happy October..and bring on the pumpkin!!
Pumpkin frustration is not good for anyone! I thought about making a peach one last summer and never got around to it, so I rolled out the pumpkin for October. Thanks David!
Given my love for pumpkin, I am definitely behind in my pumpkin recipes! This one looks fantastic though, and I think I could eat a dozen of these! 🙂
You totally could, Kristi! They are dangerous!
This looks delicious and so festive! Pinning 🙂
Thanks for the Pin, Medha!
Just looking at the pictures, I’m so happy and in a Fall mood! Love pumpkin and this brulee looks awesome!
Thanks Mira! Happy fall!
This pumpkin brulee looks so rich, creamy and classic. This brulee is just incredibly yum! Love to see you all in FALL mood! T! Happy October and Happy Friday! 🙂
Thanks Anu! Fall is here and there is not getting out of it, so I figured I should just embrace it and do all things pumpkin and fall!
Pumpkin creme brulee sounds so wonderful. I’ve made a butternut squash version, but I bet pumpkin is even better. Looking forward to trying this!
Butternut! YUM!
UGH! YUM. There is absolutely NO DOUBT in my mind that this doesn’t taste good!!!!
Ha! Sorry about the no dairy situation, girl!
Just one more thing we have in common – I too am a bit of a rebel…and grow more sassy as the years move on! Woot!! Okay, friend – creme brûlée is one of my all-time faves, but I’ve never had pumpkin – I love it!! This will definitely be making its way to our table!
Woot! Cheers to being sassy and rebellious chicks!
Totally in love with this! I’m a girl of habits and pumpkin for fall is an absolute must for me! Def saving this to try!
Girl, if you love pumpkin you will love this!
I say we shatter the mold and post pumpkin recipes in March or April. Just for shits and giggles. You in? I’m tired of confining myself to social norms!!! I love pumpkin!!!
I’m totally in, Meagan! Let’s really rebel and declare March or April National Pumpkin Month!
I’m so crushing over everything pumpkin these days. I love that you’ve added it to creme brulee. Yum!
Thanks Kristen!