Pumpkin Pie Creme Brulee

By khojnicki

Ingredients

• Crust:
• 32 butter crackers
• 1/2 c pecans
• 5 tbsp unsalted butter, melted
• 2-3 tbsp packed dark brown sugar
• Custard:
• 3 1/2 c heavy cream
• 1 tsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 1/2 tsp ground ginger
• 1 vanilla bean
• 8 large egg yolks
• 1 c granulated sugar
• 1/2 c whole milk
• 2 c canned pure pumpkin
• Turbinado sugar for sprinkling

Details

Servings 10
Preparation time 45mins
Cooking time 160mins

Preparation

Step 1

Preheat the oven to 300 degrees F. Make the crust by pulsing the crackers and pecans in a food processor until finely ground. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2" up the sides of ten 6 oz. ramekins. Put the ramekins in a large baking dish or roasting pan and blind bake in the oven, 10-12 mins. Remove and set aside to cool.

Make the custard by combining 2 c cream, cinnamon, nutmeg and ginger in a saucepan over medium heat. Halve the vanilla bean and scrape out the seeds. Add the seeds and bean to the cream mixture. Bring to a boil and remove from the heat. Whisk the egg yolks with the granulated sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 c cream and the milk to the saucepan. Temper the eggs with the cream mixture and strain. Whisk in the pumpkin.

Divide the pumpkin mixture even among the 10 ramekins. Pour hot water into the baking dish, about halfway up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 mins-1 hr. Remove from the oven; remove ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours to overnight.