Pumpkin Maple Creme Brûlée


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Pumpkin and spice takes this classic dessert to a new level. A perfect ending to your harvest festivities! ~Amy

Pumpkin Maple Creme Brûlée

4 large egg yolks
1/4 cup brown sugar

1/4 cup maple syrup
1/2 cup pumpkin purée
1/2 tsp vanilla
1/4 tsp pumpkin pie spice
1 cup half and half, or cream

Raw sugar

Sweetened Whipped Cream

Heat oven to 325 degrees

Place 6 small ramekins into a 9×13 inch baking pan

In a medium sized bowl, whisk egg yolks until light. Whisk in brown sugar, maple syrup and vanilla. Add pumpkin purée and pumpkin spice. Whisk in cream and pour into ramekins.

Place in oven, pour water into the baking pan to about 1/2 inch deep. Bake for 45-50 minutes or until almost almost firm. Remove from pan and cool slightly. Sprinkle with raw sugar and torch to glaze or place under the broiler on high for about 1-2 minutes watching carefully. Serve with whipped cream if desired.

Recipe by Amy Richardson
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3 thoughts on “Pumpkin Maple Creme Brûlée

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