Pumpkin Creme Brulee

Pumpkin Creme Brulee


  • 13.5-ounce can of coconut milk
  • 4 egg yolks
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 2 teaspoons vanilla
  • 5 tablespoons organic coconut palm sugar
  • (about 1/4 additional coconut palm sugar for the torching)


  1. Preheat oven to 325 degrees.
  2. Whisk the first 6 ingredients together until smooth.  Pour into 6 ramekins.
  3. Place ramekins in a baking dish and fill to the halfway point of the outside of the ramekins with hot water.
  4. Bake 2 hours. Let cool for at least 30 minutes.
  5. Cover.  Refrigerate overnight.  They need this time to set.
  6. When ready to eat, sprinkle each creme with a thin layer of maple sugar crystals (you may want to put the sugar through a sifter to avoid some of the chunks of sugar).  Torch until the sugar is caramelized.
  7. Enjoy!

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One Comment

  1. Pumpkin Creme Brulee | Cavegirl Cuisine

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