Description
A delightful twist on classic pumpkin pie, featuring a caramelized sugar top for an irresistible crunch, perfect for autumn celebrations.
Ingredients
Scale
- 1 (15 oz) can of pumpkin puree
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup brown sugar (for brulee topping)
- 1 tablespoon bourbon (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the pumpkin puree, heavy cream, sweetened condensed milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt in a large bowl until smooth.
- Pour the mixture evenly into individual ramekins or a baking dish.
- Place the ramekins in a large baking dish and fill with hot water halfway up the sides.
- Bake for 45-50 minutes, or until the custard is set.
- Allow to cool, then sprinkle brown sugar evenly on top of each dessert.
- Caramelize the sugar using a kitchen torch or broiler until bubbly and golden brown.
- Chill before serving and enjoy!
Notes
Serve in individual ramekins with whipped cream and a sprinkle of cinnamon for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg