Pumpkin Crème Brûlée

Courtesy of Chateau Coutet


  •   One 15-ounce can pumpkin purée (or fresh, homemade pumpkin purée)
  • 3/4 Cups  sugar
  • large egg yolks
  • 1 1/2 Teaspoon  vanilla extract
  • 3/4 Teaspoons  cinnamon
  • 1/4 Teaspoon  ground cloves
  • 1/4 Teaspoon  ground cardamom
  • 1/4 Teaspoon  ground allspice
  • 1/4 Teaspoon  salt
  • 3 Cups  whipping cream
  • 1 1/2  brown sugar, sifted

This recipe was made by Sarah Scott, the chef and culinary consultant at Chateau Coutet. You can pair the dessert with the 2009 vintage coutet. Click here to find more pie and port pairings for Thanksgiving.


Preheat oven to 325 degrees.

Position a rack in the center of the oven.

Place 8 (6-ounce) shallow ramekins in 2 large baking pans and have a large pot of boiling water ready.

In a large bowl, whisk together the pumpkin purée and sugar. Whisk in the egg yolks and vanilla extract, then the spices and the salt.

Heat the cream in a medium saucepan over medium-high heat until it comes to a boil. Remove from the heat and slowly whisk cream into the pumpkin mixture until smooth. Divide among the 8 ramekins.

Place the baking pans in the oven, then carefully add enough boiling water to come halfway up the sides of the ramekins. (For ease, consider adding water to the baking pans before transferring them to the oven.)

Bake for 30 – 35 minutes, or until the center of the custards are slightly set. Remove from the oven to cooling racks. Cool for 30 minutes, then refrigerate until cold (at least 6 hours or overnight).

Prior to serving, sprinkle 1 tablespoon of the brown sugar evenly over the top of each crème brûlée. Place under a broiler until the sugar has caramelized to a rich golden brown, then refrigerate until the sugar hardens (20 - 60 minutes). Alternately, use a kitchen blowtorch to melt and caramelize the sugar.


Calories per serving:

390 calories

Dietary restrictions:

Low Sodium Kidney Friendly

Daily value:



  • Fat 246g 378%
  • Carbs 212g 71%
  • Saturated 147g 737%
  • Fiber 14g 55%
  • Trans 0g
  • Sugars 186g
  • Monounsaturated 75g
  • Polyunsaturated 10g
  • Protein 34g 68%
  • Cholesterol 1,718mg 573%
  • Sodium 891mg 37%
  • Calcium 745mg 75%
  • Magnesium 157mg 39%
  • Potassium 1,701mg 49%
  • Iron 9mg 49%
  • Zinc 5mg 31%
  • Phosphorus 921mg 132%
  • Vitamin A 5,633µg 626%
  • Vitamin C 23mg 38%
  • Thiamin (B1) 0mg 28%
  • Riboflavin (B2) 2mg 95%
  • Niacin (B3) 2mg 10%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 204µg 51%
  • Vitamin B12 3µg 52%
  • Vitamin D 9µg 2%
  • Vitamin E 13mg 66%
  • Vitamin K 89µg 112%
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