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Pumpkin Creme Brule

Its Thanksgiving month. what do you expect? Your going to get pumpkin recipes from me. I will try not to do it all month though, because as hard as it is for me to believe, I have found some non loving pumpkin people out there. I know, absurd! I don’t understand it either. However, for all you other pumpkin lover fans like myself, here is another for you. It tastes like pumpkin pie, but without the crust and a little more crunch with the toasted pecans on top. It literally is heaven in your mouth. I got this recipe from a Taste of Home magazine about 15 years ago, so you know its got to be good.

pumpkin creme brulePumpkin Creme Brule – Serves 4

1 can(15oz) of pumpkin, 2 eggs, , 1 C half and half, 2/3 C brown sugar, 1 1/2 tsp. pumpkin pie spice, 1/2 tsp. salt

Topping – 1/4 C brown sugar, 1/4 C chopped pecans, 1 T melted butter, whipped cream and cinnamon is optional but I think its a must.

In a large bowl, combine all your ingredients except the topping ingredients. Beat until smooth. Pour into four greased 8 oz. custard cups. Place filled custard cups into a 13×9″ pan. Pour hot water around the cups up to 1″. Bake 350 degrees for 20 minutes.

While the creme brule is baking, mix topping ingredients together. Sprinkle over the custard when done baking. Then, bake an additional 30 minutes. Serve warm if you can, otherwise room temp is great too with some whipped cream and cinnamon.

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