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Pumpkin Pie Creme Brulee

By 38 Comments

May I have a drum roll please…..

The time has finally arrived for the dramatic Kitchen Play reveal!  Those that participated were  asked by Casey over at Tastestopping and Christine from Nestlé Kitchens, to put together a recipe that would deconstruct the classic pumpkin pie and turn it on it’s head.  We were required to use Libby’s 100% Pure Pumpkin and as an added option we could also include Nestlé Carnation Evaporated milk.

Let me tell you, I thought and thought about the best way to play with pumpkin pie.  I toyed with the idea of hand pies and whoopie pies (I even made a batch of these and they were definitely worth the work!) among other things, but when all was said and done, I decided to settle on a Pumpkin Pie Creme Brulee.

But wait.  This isn’t just any old creme brulee.  No no my friend.  This brulee has it’s very own personal homemade pot made from a buttery, flaky crust and it’s topped with a dollop of cinnamon maple whipped cream.  You know you want a bite.  Or four.  Or more.

I know you’re ready to dive in this very instant, but before we move forward I want to let you know that you too, can participate in a Kitchen Play event!  If this sounds like something you’d enjoy taking part in, be sure to stop by Kitchen Play and sign up today.  Finally a huge thank you to Christine from Nestlé Kitchens for helping to make this event possible.  I had a blast participating and I hope to have the opportunity to participate again in the future!

Alright, alright, I’ve made you wait long enough.  Let’s get to the good stuff.  First up, the stars of the show.

And the rest of the cast.

For the Crust:

3/4 Cup of Flour
1/8 tsp of Salt
4 Tbsp of Butter

For the Brulee:

11/2 Cups of Cream
1/2 tsp of Vanilla
1 Tbsp of Maple Syrup
1 tsp of Pumpkin Pie Spice
1/4 tsp Salt
1/4 Cup of Nestle Carnation Evaporated Milk
4 Egg Yolks
1/2 Cup of Sugar
1/2 Cup of Libbys 100% Pure Pumpkin
1/4 Cup of Sugar for Sprinkling on Tops

Mix together your flour and salt.  Cut your butter up in to small chunks and add it in using a pastry blender or a fork.

Once it’s all added in,  add in a tsp of water and work it into a dough.  If it’s too wet sprinkle a little extra flour.  If it’s not wet enough, add a touch more water.  Here’s my dough ready to go.

Cut your dough into four pieces and roll each individual piece out.

Lay your dough over the ramekin and shape it in.  Stick a few fork tongs in it to release steam and throw a few beans on the bottom to keep it from bubbling up.

Throw it into a 350 degree oven for 25 minutes.  Pull them out and let them cool.

While the crust is cooling, go ahead and throw your cream, evaporated milk, vanilla, syrup, and pumpkin pie spice into a pan.  Heat it up until just boiling and then remove it from the heat.

Whisk up your eggs and the 1/2 cup of sugar well.  Grab about 1/2 cup of the cream and slowly add it to the egg mixture.  Now add your egg mixture slowly back in to the cream while continuing to whisk.  Finally, add in your pumpkin and whisk it all together.

Pour the pumpkin mixture into your crusts.  Now stick them in a deep baking dish and fill it up with hot water to the line of the custard.  Be sure not to let any water get into the custard!

Stick it in your oven heated up to 300 degrees and let it cook for about 45 minutes.  It should be a little jiggly in the center when done.  Pull them out, let them cool and then put them in the fridge overnight.  And here’s where we’re at the next day.  Not bad if I do say so myself.

But wait!  There’s more!  Grab your sprinkling sugar and pour a thin layer over the top of your creme brulee.

And now for the fun part.  Grab your kitchen torch and cook the top of those beauties until the sugar melts down and just starts to brown up.  If you don’t have a torch you can throw them under the broiler in your over for 2 minutes.

And when the torch goes out the brulees are done.  Throw a little cinnamon maple whipped cream* on top  and serve it up.

My work here is done.  Grab your spoon and your ramekin and enjoy the fruits of your labor.  Sharing is optional.

* For the cinnamon maple whipped cream, throw 1 cup cream, 1/4 cup sugar, 2 tbsp maple syrup, 1/2 tsp vanilla and 1/2 tsp of cinnamon into your mixer.  Whip it into cream and serve.

Thanks again to Christine over at Nestlé Kitchens and Casey at Kitchen Play for a truly fun pumpkin challenge!

Print

Pumpkin Pie Creme Brulee

Ingredients:

For the Crust:

3/4 Cup of Flour
1/8 tsp of Salt
4 Tbsp of Butter

For the Brulee:

11/2 Cups of Cream
1/2 tsp of Vanilla
1 Tbsp of Maple Syrup
1 tsp of Pumpkin Pie Spice
1/4 tsp Salt
1/4 Cup of Nestle Carnation Evaporated Milk
4 Egg Yolks
1/2 Cup of Sugar
1/2 Cup of Libbys 100% Pure Pumpkin
1/4 Cup of Sugar for Sprinkling on Tops

Directions:

Mix together your flour and salt. Cut your butter up in to small chunks and add it in using a pastry blender or a fork. Once it's all added in, add in a tsp of water and work it into a dough. If it's too wet sprinkle a little extra flour. If it's not wet enough, add a touch more water to get the desired consistency.

Cut your dough into four pieces and roll each individual piece out. Lay your dough over the ramekin and shape it in. Stick a few fork tongs in it to release steam and throw a few beans on the bottom to keep it from bubbling up. Throw it into a 350 degree oven for 25 minutes. Pull them out and let them cool.

While the crust is cooling, go ahead and throw your cream, vanilla, syrup, and pumpkin pie spice into a pan. Heat it up until just boiling and then remove it from the heat.

Whisk up your eggs and sugar well. Grab about 1/2 cup of the cream and slowly add it to the egg mixture. Now add your egg mixture slowly back in to the cream while continuing to whisk. Finally, add in your pumpkin and whisk it all together.

Pour the pumpkin mixture into your crusts. Now stick them in a deep baking dish and fill it up with hot water to the line of the custard. Be sure not to let any water get into the custard!

Stick it in your oven heated up to 300 degrees and let it cook for about 45 minutes. It should be a little jiggly in the center when done. Pull them out, let them cool and then put them in the fridge overnight.

Grab your sugar and pour a thin layer over the top of your creme brulee. Grab your kitchen torch and cook the top of those beauties until the sugar melts down and just starts to brown up. If you don't have a torch you can throw them under the broiler in your over for 2 minutes.

Note:  I was compensated for my participation in Kitchen-Play.

Pumpkin Pie Creme Brulee on Foodista

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Comments

  2. Pumpkin pie! Oh my.. I love pumpkin so much. Your version is wonderful! What a great treat for thanksgiving. Thanks for sharing this. I sure am going to bookmark it.

    Reply

  3. Great pics!

    That does look pretty good. It may be something I have to try my hand at.

    That’s the only good thing about cooler (okay, cold) weather — the opportunity to get back in the kitchen and bake!

    Reply

  10. Julie, I love creme brulee, but never had a pumpkin one…they sure look so tasty, creamy and so pretty…what a lovely treat for this season 🙂

    Reply

  17. Julie,
    Your step by step photos always make your recipes so accessible! This looks like a job well done! I love how you deconstructed pumpkin pie and married it to one of my favorite French indulgence. Thank you for sharing!

    Reply

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