This recipe is the perfect addition to your Thanksgiving feast. It is simple to make and comes in individual portions, which makes it easier to serve. 

 

Yield 4 servings

 

1¾ cup heavy whipping cream

3 large eggs

⅔ cup sugar + extra for caramelizing

1 cup pumpkin puree

¼ tsp ground cinnamon

Whipping cream, optional

Toasted pecans, optional 

 

Preheat the oven to 300˚ F


In a medium bowl, whisk together 3 eggs and ⅔ cup sugar until blended.


Heat the heavy whipping cream in a saucepan, almost to a simmer, frequently stirring to prevent scorching.


Very slowly add the hot cream to the egg mixture while continually whisking. Be sure to add it slowly, or you will cook the eggs. 

 

Strain the mixture through a fine-mesh strainer into a large measuring cup or bowl.

 

Whisk in the pumpkin puree and cinnamon. Divide the mixture into 4 - 6oz. ramekins and place them in a large casserole baking dish.

 

Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake for 40 - 45 minutes. The creme brûlée centers should barely wiggle when you move the pan.


Cool to room temperature, then cover and refrigerate.


Brûlées must be at room temperature or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 Tbsp of sugar on each Brûlée and swirl the ramekin around to spread it evenly. Torch the tops moving in a circular pattern or back and forth until the sugar is caramelized and turns a rich amber color. 

 

When serving, you can add a dollop of fresh whipping cream and a sprinkle of toasted pecans. However, it is perfect for eating as is. 

 

Just Salt It, and enjoy!