Pumpkin and Brown-Sugar Crème Brûlée

Tasty. One possibly helpful note is that I used 5"x1" oval ramekins that are about 3" wide and got 12 servings out of this recipe.

• jrussell1

• 11/21/2017

This is absolutely delicious. Following other reviewers I strained it before adding it to ramekins, and I used white sugar on the top instead of brown. Otherwise, didn't change a thing. This was a showstopper with my guests. It's true it does not have the same texture as a traditional brulee it's more like a custard or pudding, but the flavours are so good it doesn't matter. Winner.

• saildiva

• Vancouver, BC

• 12/24/2014

A big hit for Thanksgiving; it was rich and delicious. Even better: it was VERY easy to make, could be made ahead, and a great gluten-free alternative holiday dessert.

• hotcookin

• San Francisco, CA

• 11/29/2013

So delicious. The trick is finding the right sugar to get the caramelized top--don't substitute regular sugar, it doesn't brown as well. Makes the perfect Fall dessert

• Anonymous

• 10/26/2012

I doubled the spices and added ginger and it came out awesome! SO easy and delicious.

• Rebecca_Hurite

• Baltimore, MD

• 2/9/2012

2 1/2 forks. Tasty but not exceptional. As other reviewers stated, this is more like a custard than a traditional creme brulee. It would make a terrific filling for a sweet crust. Not exactly a show stopper but its so easy to make I find it hard to complain too loudly. :)

• corrina621

• Indianapolis, IN

• 11/26/2010

Absolutely delicious! Much more elegant than your standard pumpkin pie, and the spice combination was unique and flavorful.

• mspcookies

• St. Paul, MN

• 9/9/2010

光滑,美味!我做了这个感恩节instead of the usual pumpkin pie. I strained the custard before pouring it into ramekins (as other reviewers found the texture rather grainy), but I think that extra step was unnecessary. I cooked the strained-out portion and it was smooth and tasty too!

• sommermann

• Santa Barbara, CA

• 11/29/2009

A lot like pumpkin pie without the crust, but a smoother texture. A great alternative to pumpkin pie.

• Family_Spice

• San Diego, CA

• 11/10/2009

I omitted the cloves (I often find cloves too overpowering in a recipe) and thought this was wonderful. It doesn't even need to be "brulee'd" to be tasty. Well covered in the fridge, this kept for a few days. A perfect, non-baking dessert for a dinner gathering.

• joyhc97

• Silver Spring, MD

• 4/24/2009

I thought this was good, not great. The pumpkin overpowers the custard too much. It tasted just like pumpkin pie filling with the creme brulee topping. I guess I expected something richer. When I make creme brulee again, I'll stick with the original version where the cream really shines.

• erincc

• Webster City, IA

• 12/7/2008

This is an instant classic! Do not be afraid of the spices and amounts as they give this dessert the perfect kick. For an elegant dessert trio, I baked these in sake cups (the perfect individual size) and served with cinnamon ice cream and chocolate bourbon pecan pie.

• bengland

• Chicago

• 11/29/2008

My husband actually made this! We prepared two days before thanksgiving, and "torched" it just before serving. The reviews were all glowing. My sister, who is a creme brulee expert, declared it the "best ever" and wants it every year!

• Anonymous

• Columbus, Ohio

• 11/29/2008

This is so easy and fast! I threw it together in a few minutes, amazing. Only change was that I added an extra egg yolk. I didn't expect it to have creme brulee texture so was not disappointed at all. It is like a super creamy filling. Fabulous taste, fun presentation.

• devora1

• northern california

• 11/28/2008

This turned out beautifuly, and was a unique spin on pumpkin pie. It added an elegant touch to Thanksgiving. I followed other reader's suggestions to strain before putting into rammekins and the texture was very smooth and creamy.

• jennimcg

• Washington DC

• 11/28/2008