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Pumpkin Praline Creme Brulee

 Pumpkin Praline Creme Brulee
The crunchy pecans are a nice contrast to the creamy custard in this recipe. This dessert adds elegance to any meal.—Taste of Home Test Kitchen
4 ServingsPrep: 20 min. Bake: 25 min. + chilling


  • 6 egg yolks
  • 1/4 cup maple syrup
  • 1 cup heavy whipping cream
  • 1/2 cup canned pumpkin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon ground ginger
  • 2 teaspoons sugar
  • 2 teaspoons packed brown sugar
  • 1/4 cup chopped pecans, toasted


  • In a small bowl, whisk egg yolks and syrup. 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, cinnamon, vanilla and ginger.
  • Transfer to four 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.
  • Combine sugars. If using a creme brulee torch, sprinkle custards with

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Pumpkin Praline Creme Brulee (continued)

Directions (continued)

  • sugar mixture. Heat sugar with the torch until caramelized. Sprinkle
  • with Pecans. Serve immediately.
  • If broiling the custards, place ramekins on a baking sheet; let stand
  • at room temperature for 15 minutes. Sprinkle with sugar mixture.
  • Broil 8 in. from the heat for 4-7 minutes or until sugar is
  • caramelized. Sprinkle with pecans. Refrigerate for 1-2 hours or
  • until firm. Yield: 4 servings.
Nutritional Facts: 1 serving equals 418 calories, 34 g fat (17 g saturated fat), 389 mg cholesterol, 39 mg sodium, 24 g carbohydrate, 2 g fiber, 6 g protein.