Pumpkin Creme Brulee

Ooh! Ooh! Ooh! I didn’t know how easy it was to make creme brulee! I found this Pumpkin Creme Brulee recipe online (it was a video actually) and it is super simple to make. I altered the recipe to make it WAY lower in sugar. The best part—if you can afford a little sugar (raw turbinado anyone?)—is to flame the top with a blow torch so that you can get that crackly sound when you first tap your spoon into this luscious, gluten-free, low in sugar dessert. Serve this up for your family on Thanksgiving! They won’t be able to tell that it’s guilt-free.


  • 3 yolks
  • 1/2 cup of coconut palm sugar or agave nectar
  • 1 cup of heavy whipping cream
  • 1 cup of pumpkin puree
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • pinch of salt
  • Optional: Raw Turbinado or Sucanat for blow-torching
  1. Preheat oven at 325˚F. Prepare boiling water.
  2. In a bowl, whisk together egg yolks and sugar/agave for about 2 minutes.
  3. Pour in cream and whisk for another 2 minutes.
  4. Add the pumpkin and spices and whisk until well-blended.
  5. Strain though sieve (Optional).
  6. Pour into 4 ramekins.
  7. Place ramekins in baking pan filled with boiling water halfway to sides of ramekins. Cover loosely with foil. Bake until set (30-35 min). Chill for 2-3 hours but it’s best if you chill it overnight.
  8. Lightly blanket about 1 tsp of raw turbinado or sucanat over the top of each ramekin and blow torch the sugar until melted. It will harden after a few minutes.
  9. Serve.


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