| Level: | Intermediate |
| Total: | 6 hr 50 min |
| Active: | 1 hr 5 min |
| Yield: | 10 to 12 servings |
Ingredients
- 12 baby pumpkins (or 10 if slightly larger), tops removed and discarded and insides scooped out
- 3 cups heavy cream
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons orange liquor
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 6 large egg yolks
- 1/2 cup turbinado sugar
Instructions
- Preheat the oven to 325 degrees F.
- Place the pumpkins in a large roasting pan, with water coming up 1/2 inch up the sides.
- Bring the cream to a simmer in a medium saucepot. Add the pumpkin puree, brown and granulated sugars, orange liquor, pumpkin spice and salt. Bring the mixture back to a simmer, whisking often. Turn off the heat.
- Place the egg yolks in a medium bowl. Slowly whisk in 1 cup of the hot pumpkin mixture, then slowly whisk the warmed egg mixture back into the pot to fully temper. Strain the mixture, then divide it among the pumpkins, filling about three-quarters of the way to the top. Place the roasting pan in the oven and bake until the centers are set, 40 to 45 minutes.
- Carefully remove from the oven. Using a spatula, carefully remove the pumpkins from the pan and place on a sheet tray. Let cool completely at room temperature. Place in the refrigerator until completely chilled, about 4 hours.
- When ready to serve, sprinkle the tops with enough turbinado sugar to cover in a thin, even layer. Torch the sugar with a kitchen torch until melted and caramelized. Place on plates and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 442 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 8 g |
| Cholesterol | 174 mg |
| Sodium | 113 mg |
Reviews
I love this recipe. I’ve only used ramekins and it turns out perfect. I also used orange extract instead of liquor. Delicious, everyone loved it.
I was so excited to make this based on the reviews. I made them in ramekins for the convenience. It’s good, but it tastes just like pumpkin pie filling. Pumpkin pie without crust, to be exact. (sometimes I have made my pumpkin pie filling with cream.) And, the orange liquor I put didn’t give much of the flavor. I was a bit disappointed.
The crime brûlée itself was great but I recommend using ramekins. The use of pumpkins turned out to be a disaster. They were so hard to cut, I had to bake them a bit to soften. When carving, the insides were too stringy. I tried baking half the recipe in ramekins which turned out perfectly, however, I had to double the baking time for the ones in the pumpkins. On top of it all, when it came to carmelizing the sugar with a torch, the pumpkin itself would start to flame. Great idea in theory but not in practice.
If my pumpkins are slightly larger than “mini” and I am using only four, how much longer would I need to bake them? Have made similar in ramekins but really like the pumpkin idea. Doing on Halloween.
I made this a few nights ago. It was easy and fabulous! Everyone loved it, especially my 4 year old granddaughter! She asked if I had anymore so that he could take one home.
Great fall dessert!
Delicious