Pumpkin Crème Brûlée Inside a Mini Pumpkin, full recipe in description

Pumpkin Crème Brûlée Inside a Mini Pumpkin, full recipe in description

I love making these in the pumpkins. They’re such a cute presentation. Let me show you how to make a threeingredient pumpkin spice creme brulee. After you cut off the tops, scoop and remove all the seeds. Take some pumpkin spice ice cream and melt in a microwave. After it’s cooled, add your egg yolks and whisk. Now fill your pumpkins and place these on a baking sheet. Add some water to the bottom of the tray and bake for about 40 minutes. And when you’re ready, add some sugar on top and use a blowtorrch to get that crispy top. These are actually so perfect for the holidays. This is so good.

Pumpkin crème brûlée… just 3 ingredients, baked right inside mini pumpkins for the coziest little dessert. Creamy vanilla custard with that crackly sugar top, so simple and so good.

3 Ingredient Pumpkin Crème Brûlée
Ingredients
* 1/2 cup pumpkin purée
* 3/4 cup heavy cream
* 1/4 cup sugar (plus extra for topping)
Optional: pinch of salt, vanilla extract, or spices if you want to add more flavor.
Equipment You’ll Need
* Oven-safe ramekins or small bowls
* Baking dish or deep pan for water bath
* Kitchen torch or broiler
* Whisk
* Baking sheet or tray
Instructions
1. Preheat the oven to 325°F (163°C).
2. In a bowl, whisk together the pumpkin purée, heavy cream, and 1/4 cup sugar until smooth and fully combined.
3. Divide the mixture evenly among the ramekins or small oven-safe bowls.
4. Place the ramekins into a deep baking dish. Fill the dish with hot water so it comes about halfway up the sides of the ramekins.
5. Carefully slide the baking dish into the oven and bake for about 30 to 35 minutes, or until the centers are set but still slightly jiggly.
6. Remove the ramekins from the water bath and let them cool until they can be handled. Refrigerate for at least 2 hours or until fully chilled.
7. Just before serving, sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar. If you don’t have a torch, place the ramekins under the broiler briefly and watch closely so the sugar doesn’t burn.
8. Let the caramelized sugar cool and harden for a minute, then serve.