Even if you don't have an oven, you can still enjoy pumpkin spice crème brûlée.
1/4 cup brown sugar
2 tablespoons cornstarch
Dash of salt
1 cup heavy cream
5 egg yolks
1 cup whole milk
1 teaspoon pumpkin pie spice
3/4 cup pumpkin puree
1 teaspoon vanilla extract
Turbinado (raw) sugar
8 baby pumpkins, hollowed and roasted for 20 minutes
Let's get Cooking...
In a small bowl, whisk together brown sugar, cornstarch and salt, making sure there are no clumps. Whisk in heavy cream along with yolks, whisking until smooth.
In a saucepan, whisk together milk, pumpkin puree, and pumpkin pie spice. Bring to a slight boil, reduce to simmer and cook mixture for 5-7 minutes.
Slowly pour 1/4 of warm pumpkin mixture into eggs, slowly adding more to temper egg mixture. (Don't go too fast, or you will scramble your eggs, but don't worry if there are a few specks of cooked egg yolk; simply strain.)
Add mixture back to the pan, whisk in salt and vanilla extract and cook for an additional 5 minutes until mixture has thickened, stirring constantly so the mixture doesn't burn.
Divide mixture among hollowed and cooled pumpkins. Allow mixture to set for at least 2 hours, but preferably overnight.
To serve, sprinkle each pumpkin with raw sugar and quickly brulee with a kitchen torch until sugar is caramelized. Serve chilled.