Pumpkin Brulee

Usually I turn my nose away from any recipe that has the word "pumpkin" in it. Yeah, I know, it's totally un-American, but I just don't like pumpkin flavor. Well, ever since I made whipped pumpkin dip and pumpkin pie bars, I've opened up to using pumpkin in more recipes. When it comes to crème brulee, I'll try just about any version! I saw this recipe and just had to try it right away! I actually made three different versions and the one below was the best. I tried with and without granola and cane sugar on top. You can always tweak it, but this brulee is an amazing way to bring in the month of October and fall weather!

Pumpkin Brulee

Adapted from: Pillsbury

Yields: 6 servings

6 egg yolks

1/3 cup sugar

1 1/2 cups heavy whipping cream

1 cup canned pumpkin (NOT pumpkin pie mix)

2 tsp pumpkin pie spice

pure cane sugar, for topping

Heat oven to 325°F. Grease 6 (6-oz) ramekins with butter or cooking spray. Place inside of a 13x9-inch baking dish. In a large bowl, beat egg yolks with wire whisk for 1 minute, or until thickened. Beat in sugar, cream, pumpkin, and spice until mixed well. Divide and pour into the six ramekins.

Pour warm enough warm water to cover the ramekins halfway up the sides. Bake in the oven for 50-55 minutes, until set. Carefully remove pan from oven and allow to cool on a wire rack for 20 minutes. Remove rammekins from pan, dry off and wrap in plastic wrap. Place rammekins in fridge for at least 2 hours to chill.

When ready to serve, sprinkle 1 tsp cane sugar on top of brulee and use small torch to melt sugar. Serve immediately!