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.
It’s very obvious that the #pumpkinallthethings season is heavy upon us. And in my quest to keep up with the onslaught of pumpkin everything, I created this easy-to-make, Trim Healthy Mama friendly, pumpkin crème brûlée. It is perfect to serve as a healthy, sugar free and gluten free alternative to pumpkin pie at any Thanksgiving or other fall gathering or festivity. It’s also excellent for impressing your guests because, even though it’s so easy to make, crème brûlée is considered a fancy dessert.
To make this recipe, you might need a couple bits of equipment. One is some crème brûlée ramekin dishes. They’re pretty cheap and can be found at most kitchen stores or online. Another thing that’s handy is a crème brûlée torch, which can also be found at many kitchen stores or online. However, you can make this pumpkin crème brûlée in small, oven safe glass bowls (you want to keep the custard liquid pretty shallow in them, so don’t overfill) and you can use the torch in your garage (that’s what I did anyway) or heat a metal spoon on a burner until it’s red hot and use it to make the sugar topping crusty.
Pumpkin Crème Brûlée
- 4 large egg yolks, room temperature
- 3 tablespoons powdered THM Gentle Sweet or equivalent sweetener (how to make powdered sweetener)
- 1 cup heavy cream
- ½ cup plain unsweetened almond, cashew, or coconut milk
- ½ cup pumpkin puree (homemade or store bought)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon pure vanilla extract
- ¼ teaspoon mineral salt
- a few drops orange food coloring, optional
- granulated sweetener (xylitol or erythritol)
- Preheat oven to 300° Fahrenheit. Place 8 crème brûlée ramekin dishes in a baking dish or two; set aside.
- 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.
- In a small saucepan, heat the cream and milk over medium-high heat, stirring occasionally to prevent scorching, until just beginning to bubble.
- Remove cream mixture from heat and slowly pour into the egg mixture with one hand while briskly whisking with your other hand.
- Whisk in the pumpkin puree, pumpkin pie spice, vanilla, salt, and food coloring.
- Pour the liquid into the ramekins until about 3/4 full.
- Pour cold water into the baking dish around the ramekins so the water rises about halfway up the ramekin dishes.
- 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.
- Using a spatula, carefully remove the ramekins from the water and set on a cooling rack.
- 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.
- 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.
- Allow to cool an additional 10 or so minutes so caramelization can harden into a crust.