Say hello to this creamy pumpkin crème brûlée, a seasonal twist on a classic dessert. This delicious fall version of crème brûlée has a pumpkin custard spiced to perfection and topped with a caramelized sugar coating.
In a small pot, heat the cream over medium until steaming and just beginning to bubble at the edges, but not boiling
Meanwhile, in a medium bowl whisk together the egg yolks, granulated sugar, pumpkin, vanilla, and pumpkin pie spice.
Slowly pour the hot cream into the egg mixture while whisking constantly.
Pour the mixture through a fine mesh sieve. Use a rubber spatula to stir the mixture in the sieve, helping the liquid through and the pumpkin solids to strain out. Carefully ladle the strained mixture into 5, 7-8 ounce ramekins.
Place the ramekins in a large baking dish or baking sheet with 1-2 inch sides. Place the pan in the oven and then add hot water to the pan, being careful to not splash water into the ramekins, until the water is halfway up the sides of the ramekins.
Preheat the oven to 325 degrees Fahrenheit. Bake for 30-45 minutes until it’s mostly set but still has a little jiggle to it.
Remove from the oven, carefully remove from the water bath, and let cool to room temperature. Chill in the fridge for at least 3 hours before serving.
When ready to serve, sprinkle each ramekin with 2-3 teaspoons of granulated sugar and tilt the ramekin around until the sugar touches the edges and is even across the top. Use a torch or a broiler to caramelize the sugar. Serve immediately.