Mini Pumpkin Pie Brulees

Pumpkin pie brulee is a delightful twist on traditional pumpkin pie, combining the creamy custard of a brulee with the warm flavors of pumpkin pie spices.

This is vegetarian and gluten free recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Mini Pumpkin Pie Brulees

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 60 min Total Time 1 hr 50 mins

Servings: 6 Calories: 1500

Best Season: Fall

Ingredients

Servings

• 1 cup Pumpkin puree
• 2 large Eggs
• ¹⁄₂ cup Granulated sugar
• 1 teaspoon Pumpkin pie spice
• ¹⁄₄ teaspoon Salt
• ¹⁄₂ cup Heavy cream
• ¹⁄₂ teaspoon Vanilla extract
• 2 tablespoon Turbinado sugar

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, pumpkin pie spice, salt, heavy cream, and vanilla extract until well combined.
3. Divide the mixture evenly among 6 ramekins.
4. Place the ramekins in a baking dish and fill the dish with enough hot water to reach halfway up the sides of the ramekins.
5. Bake for 30 minutes or until the custard is set.
6. Remove the ramekins from the water bath and let them cool to room temperature.
7. Sprinkle each ramekin with turbinado sugar and use a kitchen torch to caramelize the sugar until golden and crispy.
8. Let the brulees rest for 1 hour in the refrigerator before serving.
9. Enjoy your delicious Mini Pumpkin Pie Brulees!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 32g11%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.