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Pumpkin Crème Brûlée
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Pumpkin Crème Brûlée

Silky, smooth custard; a crusty, caramel topping; and sweet, earthy fall flavors are all yours at once in this easy-to-make, no special ingredients, sugar and gluten free pumpkin crème brûlée recipe.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8 servings
Course: Dessert
Cuisine: French

Ingredients

  • 4 egg large, yolk, room temperature
  • 3 tablespoons powdered sweetener how to make powdered sweetener, THM Gentle Sweet or equivalent
  • 1 cup heavy cream
  • ½ cup almond milk plain unsweetened; alternatives: cashew milk or coconut milk
  • ½ cup pumpkin puree homemade or store bought
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract pure
  • ¼ teaspoon mineral salt
  • Food Coloring orange, a few drops, optional
  • erythritol granulated

Instructions

    Cup of Yum
  1. Preheat oven to 300° Fahrenheit. Place 8 crème brûlée ramekin dishes in a baking dish or two; set aside.
  2. In a 4 cup or larger measuring cup (you can use a bowl, but it's easier in a measuring cup because you'll be pouring it out later), whisk together the egg yolks and sweetener until well blended and mixture thickens slightly. Set aside.
  3. In a small saucepan, heat the cream and milk over medium-high heat, stirring occasionally to prevent scorching, until just beginning to bubble.
  4. Remove cream mixture from heat and slowly pour into the egg mixture with one hand while briskly whisking with your other hand.
  5. Whisk in the pumpkin puree, pumpkin pie spice, vanilla, salt, and food coloring.
  6. Pour the liquid into the ramekins until about 3/4 full.
  7. Pour cold water into the baking dish around the ramekins so the water rises about halfway up the ramekin dishes.
  8. Pop into the oven and bake for 30 to 40 minutes (give or take, varies based on size, shape, and depth of ramekins) or until mostly set. The center should still be a bit jiggly.
  9. Using a spatula, carefully remove the ramekins from the water and set on a cooling rack.
  10. Cool for about 20 minutes then cover with plastic wrap (be careful not to touch the surface of the custard) and refrigerate for 3 or more hours.
  11. Sprinkle 1/2 to 1 teaspoon granulated sweetener over the top of each chilled crème brûlée. Melt and caramelize this sweetener with a torch until golden brown.
  12. Allow to cool an additional 10 or so minutes so caramelization can harden into a crust.

Nutrition Information

Serving 1serving Calories 135kcal (7%) Carbohydrates 2g (1%) Protein 2g (4%) Fat 14g (22%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories

% Daily Value*

Serving 1serving
Calories 135kcal 7%
Carbohydrates 2g 1%
Protein 2g 4%
Fat 14g 22%

* Percent Daily Values are based on a 2,000 calorie diet.