Salted Pumpkin Creme Brulee.
Pure pumpkin puree, Greek yogurt, egg yolks, brown sugar and pumpkin pie spice come together for a creamy, luxurious dessert that celebrates all the warming flavors of fall. And, the best thing about these desserts is that you probably have all of these ingredients on hand.
If you thought creme brûlée was only for the fancy restaurants, think again! These elegant creme brulees look fancy, but they are the easiest and simplest thing to make. The hardest part of the process is letting them chill in the refridgerator for a few hours to set. The wait is worth it. And, you can make these a day ahead of time, just brûlée the top and add the pumpkin seeds just before serving. I used a kitchen torch to brulee the tops, but feel free to use your oven’s broiler. Just keep an eye on the dessert so the sugar doesn’t get overly burnt.
If you love pumpkin, these Salted Pumpkin Crème Brûlées won’t disapoint. They’re creamy, pumpkin-y, slightly sweet and slightly salty (I love sweet/salty combos). Basically like a pumpkin custard with a crunchy, sugary top. Greek yogurt replaces the cream and we’ve topped the Brûlées with pumpkin seeds for some added crunch, fiber, healthy fats and earthy goodness.
This recipe serves 2, but can easily be doubled if you’re serving more family or friends.
This is the perfect harvest dessert that’ll wow your guests.
Here’s how to make this Salted Pumpkin Crème Brûlée:
Salted Pumpkin Crème Brûlée
- 3/4 cup cup whole milk or low-fat vanilla Greek yogurt (you can also use plain for a lower sugar version)
- 1/2 cup pure pumpkin puree not pumpkin pie filling
- 1/4 cup dark brown sugar packed
- 2 large egg yolks
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 2 Tablespoons dark brown sugar
- 1/4 cup pumpkin seeds
- 1/8 teaspoon kosher salt
Preheat oven to 325°F.
Whisk together yogurt, pumpkin, ¼ cup dark brown sugar, egg yolks, pumpkin pie spice, vanilla and salt in medium mixing bowl. Divide mixture among two 3.5 oz ramekins.
Place ramekins in a roasting pan. Add hot water to the pan so it hits halfway up the ramekins. Bake for approximately 30-35 minutes, until custard starts to set. Remove from oven and let cool.
Cover ramekins tightly with plastic wrap and chill at least 5 hours.
When ready to serve, preheat the broiler or get kitchen torch. Sprinkle each ramekin with 1 tablespoon brown sugar and put on a baking sheet. Broil for 1-2 minutes, keeping a close eye on the brulees so that they don't burn. Alternatively, turn on kitchen torch and place close to the brulees, melting the sugar, burning just slightly. Refrigerate 10 minutes just until sugar hardens.
Serve topped with pumpkin seeds and sprinkled with salt.
Brulees can be made a day ahead of time up until caramelizing the sugar.
PIN this Salted Pumpkin Creme Brulee for later:
If you’re in the mood for more pumpkin goodness, check out these recipes:
This recipe was originally posted on Sep 9, 2014th, but has been updated with new images and better directions.