Pumpkin Pie Creme Brulee

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!

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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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38 Responses to “Pumpkin Pie Creme Brulee”

  1. 1

    Kim @ Quit Eating Out {Recipes to Make Dining Out a Choice, Not a Chore} — November 8, 2010 @ 8:54 am

    Wow! You outdid yourself! LOVE this and am bookmarking it to add to my Thanksgiving week menu plan as we are expecting out of town guest. LOVE this! Have a super start to your week…

  2. 2

    Kitchen Play » Blog Archive » Deconstructing Pumpkin Pie with Nestlé Kitchens — November 8, 2010 @ 9:09 am

    […] of Mommie Cooks fashions individual Pumpkin Pie Creme Brulee complete with its own edible pot. If that […]

  3. 3

    Faith — November 8, 2010 @ 9:57 am

    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.

  4. 4

    Jessica Nunemaker — November 8, 2010 @ 10:34 am

    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!

  5. 5

    anne — November 8, 2010 @ 12:07 pm

    great job, julie i love pumpkin creme brulee so this twist looks awesome!!

    anne

  6. 6

    Katerina — November 8, 2010 @ 1:50 pm

    I like your version of creme brulee. Actually the original creme brulle is not one of my favorite sweets. I believe I would like your version better.

  7. 7

    Mari's Cakes — November 8, 2010 @ 1:56 pm

    Looks delicious!! Great idea. I have enjoyed the pictures too.

    Have a wonderful day :)

  8. 8

    Blond Duck — November 8, 2010 @ 2:05 pm

    That looks beyond heavenly!

  9. 9

    Rita — November 8, 2010 @ 3:37 pm

    I agree…you need a drumroll. It looks wonderful and I bet it tastes even better.

  10. 10

    Maranda — November 8, 2010 @ 4:40 pm

    Yup. I pretty much need to have this RIGHT NOW! Oh man!!!

  11. 11

    Juliana — November 8, 2010 @ 5:08 pm

    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 :-)

  12. 12

    Laura in Cancun — November 8, 2010 @ 5:22 pm

    Two of my fave things in 1 dish… pumpkin and creme brulee!! I had some before at Brio Italian restaurant and it was AMAZING!

  13. 13

    Gitte — November 8, 2010 @ 5:52 pm

    Great to see a different variation of Creme Brulee and Pumpkin Pie. Looks amazing.

  14. 14

    Erin @ EKat's Kitchen — November 8, 2010 @ 6:57 pm

    WOWsers! This looks awesome – you’ve completely given me a new perspective on pumpkin pie (and good to know on the broiler tip).

    Thanks for posting :)

  15. 15

    Annie — November 8, 2010 @ 8:51 pm

    Wow, that recipe just combined two of my favorite desserts! This one is just over the top, in a good way.

  16. 16

    Sommer @ A Spicy Perspective — November 8, 2010 @ 10:22 pm

    Oh dear, you have just combined my husbands two favorite things. I’m simply going to have to make this and tell him I came up with it! ;)

  17. 17

    Chaplain Donna — November 8, 2010 @ 11:00 pm

    All I can say is yummy!

  18. 18

    Monet — November 9, 2010 @ 12:49 am

    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!

  19. 19

    Biren @ Roti n Rice — November 9, 2010 @ 9:02 am

    Julie, you are so creative! Looks like a wonderful dessert. Will have to get me one of those dessert torches.

  20. 20

    Anna Johnston — November 9, 2010 @ 10:18 am

    Ohhh !! Your so right…., these little babies are not just *any old* creme brulee. I want one now…, no…., maybe 2 :)

  21. 21

    malia — November 9, 2010 @ 1:06 pm

    This looks amazing! What a great idea Julie. Loving the blog update too (-:

  22. 22

    Jenna — November 9, 2010 @ 3:01 pm

    What an awesome idea! I adore creme brulee, and this version looks to die for–I love how each one has a tiny crust. So creative.

  23. 23

    Christine — November 9, 2010 @ 3:02 pm

    Wow!! This looks unbelievable! I’m totally trying this.

  24. 24

    Holly L — November 9, 2010 @ 4:17 pm

    I think I may have to stop blogging and go make this. I love pumpkin!

  25. 25

    Amy — November 9, 2010 @ 9:45 pm

    This sounds delicious! I love that this creme brulee has a crust to make it even more pumpkin pie like!

  26. 26

    Crystal — November 9, 2010 @ 11:59 pm

    YUM! You’re making my mouth water! I totally need to get some of those little dishes so I can make this. My daughter would LOVE it!!!

  27. 27

    Damaris @Kitchen Corners — November 10, 2010 @ 2:07 am

    My recipe was not this elegant or elaborate. I love yours. It’s seriously genius.

  28. 28

    bunkycooks — November 10, 2010 @ 1:23 pm

    Great dessert. I have been playing around with pumpkins and finding all sorts of uses. I have made creme brulee, but not with it’s own crust. Very cute.

  29. 29

    Ma What's For Dinner — November 10, 2010 @ 4:48 pm

    Can you box some up and send them my way????

  30. 30

    ingrid — November 11, 2010 @ 3:09 pm

    Can we say YUM? Yes, we CAN!

    Delicious job, Julie!
    ~ingrid

  31. 31

    Libby’s Classic Pumpkin Pie: Deconstructed into 6 New Pie Recipes « Nestlé Kitchens — November 13, 2010 @ 11:16 am

    […] don’t know about you, but I love crème brulée, and I love Julie’s (aka Mommie Cooks) Pumpkin Crème Brulée above, although I think I would have loved her pumpkin hand pies and whoopie pies […]

  32. 32

    Chef Dennis — November 14, 2010 @ 5:37 pm

    great job Julie!! What a wonderful creation…thats really thinking outside the box, and I bet it was delicious!!
    Casey should be very happy with this entry!
    Dennis

  33. 33

    Nirmala — November 14, 2010 @ 9:26 pm

    Wow! This looks fantastic. I love pumpkin everything and in creme brulee!

  34. 34

    Emily @ For Sweets Skae — November 15, 2010 @ 12:07 pm

    Wow that looks sooo good! :)

  35. 35

    Lindsay @ Pinch of Yum — November 16, 2010 @ 7:40 am

    How fun! I have been thinking of making creme brulee this Christmas!

  36. 36

    Nancy/SpicieFoodie — November 16, 2010 @ 10:02 am

    WOW! This looks so so delicious, my mouth is watering. Definitely an award or contest winning recipe. Thanks for sharing. You have a great site and your recipes are scrumptious!

  37. 37

    Liz Dodder — November 16, 2010 @ 6:04 pm

    I love creme brulee, and this is going to be so good this holiday season! I really wanted to see your pumpkin whoopie pies though.

    Liz

  38. 38

    Julia (Everyday Mom Ideas) — December 5, 2010 @ 7:27 pm

    That is insane!!! Pumpkin pie + creme brulee!!! That much goodness should be illegal! ;)

    Thanks for this!

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