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Pumpkin Creme Brulee

 Pumpkin Creme Brulee
I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina
8 ServingsPrep: 20 min. Bake: 25 min. + chilling


  • 8 egg yolks
  • 1/3 cup plus 1/2 cup sugar, divided
  • 3 cups heavy whipping cream
  • 3/4 cup canned pumpkin
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and cloves


  • In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small
  • saucepan, heat cream over medium heat until bubbles form around
  • sides of pan. Remove from the heat; stir a small amount of hot cream
  • into egg yolk mixture. Return all to the pan, stirring constantly.
  • Stir in the pumpkin, vanilla and spices.
  • Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a
  • baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at
  • 325° for 25-30 minutes or until centers are just set (mixture
  • will jiggle). Remove ramekins from water bath; cool for 10 minutes.
  • Cover and refrigerate for at least 4 hours.
  • If using a creme brulee torch, sprinkle with remaining sugar. Heat
  • sugar with the torch until caramelized. Serve immediately.
  • If broiling the custards, place ramekins on a baking sheet; let stand
  • at room temperature for 15 minutes. Sprinkle with remaining sugar.

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Pumpkin Creme Brulee (continued)

Directions (continued)

  • Broil 8 in. from the heat for 4-7 minutes or until sugar is
  • caramelized. Refrigerate for 1-2 hours or until firm.
  • Yield: 8 servings.
Nutritional Facts: 1 serving equals 452 calories, 38 g fat (22 g saturated fat), 327 mg cholesterol, 43 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.