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Pumpkin Crème brûlée

With Halloween just around the corner and Thanksgiving in around a month, today’s recipe is revolving around festive food and sweet treats!

This Pumpkin Creme Brulee recipe from food blogger Anne Sage is irresistible; whether you want to try as a Halloween-themed treat or for part of a Thanksgiving feast, this interesting take on the classic pudding will be a delight for all.


Pumpkin Custard/Creme Brulee:

40 fl oz double cream, divided into 4 cups
8.3 fl oz pumpkin purée

12 tbsp granulated sugar, divided

4 tbsp brown sugar
1 vanilla bean, split and scraped
1 tablespoon cinnamon
1 teaspoon ground ginger
¾ teaspoon grated nutmeg
½ teaspoon ground allspice
¼ teaspoon ground clove
¾ teaspoon salt
12 large egg yolks

Candied Nut Topping:
1 tablespoon unsalted butter
4 tbsp raw almonds, chopped
2 tablespoons raw pumpkin seeds or other chopped nut of choice
1 tablespoon brown sugar
1 tablespoon chopped candied ginger
½ teaspoon sea salt flakes


Preheat to 150 degrees C. Whisk 20 oz of cream, pumpkin puree, sugar, brown sugar, vanilla bean seeds, spices, and salt over medium heat until dissolved. Cover and let steep for 10 minutes. Meanwhile, whisk egg yolks in a large bowl until combined. Place 6 individual 9 oz ramekin dishes in a large roasting pan and bring a kettle of water to boil. Whisk remaining cream into warm cream mixture. Add about a cup to the egg yolks and whisk to combine. Gradually add the rest of the cream mixture to the eggs, whisking to combine. Strain into a clean bowl. Pour custard into the 6 ramekins; transfer to oven. Carefully pour boiling water into the roasting pan until the water covers the ramekins up to about ⅔, taking care not to get any water in the custard (it’s best to slide rack into the oven before pouring so that you don’t shake the custard as you push it in). Bake for 40 minutes, or until the custard is just set. Transfer to wire rack to cool to room temperature. Cover and refrigerate at least four hours or overnight. To make topping, melt the butter in a frying pan. Add nuts and brown sugar. Stir and cook over medium heat until nuts are toasted, about 5 minutes. Transfer to a bowl; stir in the ginger and sea salt. For creme brulee variation, sprinkle 4 tablespoons of granulated sugar over custard. Using a kitchen torch, caramelize the sugar. Top with candied nuts before serving.