Pumpkin Pie Creme Brulee

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Made this recipe last Thanksgiving and it was HUGE hit!! Everyone was asking if I was making it again this year, so that is why I'm back to this recipe this year. After reading the reviews thought I would add my success I had with this - the only thing I changed is that I made a gingersnap crust instead - all I did was put the ginger snaps cookies in my food processor and then added melted butter (similar to making the graham cracker crust it tuned out excellent. If I recall this recipe made more the 8 cups so that probably helped with the cooking time.

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This recipe turned out perfect the very first time I made it. It did made more than the recipe indictated, but how can you go wrong with more? This is a family favorite! Very easy with delicious results.

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The recipe as recently printed in the Food Network magazine has an increased cooking time of 55 minutes to 1 hour. I went over that time by 15 minutes and the centers still did not set. I have made creme brulee many times and never had such disappointing results as I had with this recipe.

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I have made this three times now. Each one has been wonderful! I substitute graham crackers for the butter crakers. I also have found that it makes about 11 servings, not eight. Still great that family always ask for seconds!

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Baked these for 45 mins and the center was still soft. It jiggled and the instructions said remove it at that point, but even 10 min longer was not enough. The double layer topping was too difficult to crack and eat and made the runny center more obvious. The contrast of really sweet topping and the sort of bland custard did not work.It was a lot of work for such disappointing results.

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OH MY GOODNESS THIS IS DELICIOUS! It really tasted like a warm pumpkin pie to me. The crust nearly disappears while baking, but a hint of it was still there to bring it all together. My torch was broken, so I broiled it which made it very hot and I am use to it cooler. Put in fridge for about 20 minutes and it was still fantastic. Very pleased, great for the holidays! I halved the recipe and could make 8 servings which is enough since I was the only one besides my 16 mo old who enjoyed it!

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The batter is enough to do 16 ramekins. I prefer the graham crust over the Ritz. I baked them a bit longer as the first time they were a bit too runny for my taste. Next time I think I am going to try to add more of the spices for a bit more flavor. Very good recipe! I will be making this often. Thanks Guy :

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It's a winner. Texture is creamy and smooth and flavor is subtle pumpkin--not like a pumpkin pie filling. I didn't bother with the crust. Makes tons.

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my first creme brulee and it was tasty. i increased the recipe by 50% to make 12 servings, but this was not necessary. like another reviewer said, there will be leftovers. i should have increased the crust portion but not the filling. i ended up filling an entire baking dish with my leftover pumpkin cream mixture, which is enough to feed perhaps 20-25 people.

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Made this for my Creme Brulee lovin' hubby's birthday. INCREDIBLE! So tasty and easy to make, and it would be just as good without the crust. This one's a keeper!