Pumpkin Creme Brulee

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Super easy, I made this for thanksgiving for my super critical foodie friends and got great reviews.

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I make creme brûlée often, and I love pumpkin, but I wasn't crazy about this recipe. I don't think the pumpkin really did anything for it. The texture wasn't as smooth at classic creme brûlée and the flavor was just okay.

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Dear WillAtlanta, when a creme brulee does not set up, it is called creme anglaise. The same thing happened to me, however the flavor will still taste just as good. Hope this helps everyone.

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I don't know if I didnt cook these long enough but they didn't set at all after being in the refridgerator. Had to throw them all out. I must have done something wrong but very dissapointing.

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Very good. This was a great alternative to pumpkin pie for our Thanksgiving dinner dessert.

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Adding vanilla or almond extract gives this a lot more flavor, also using pumpkin pie spice along with cloves as opposed to just cinnamon, nutmeg and ginger really helps. I've also found that sugar in the raw is the best sugar to use for a creme brulee top. Good luck y'all, overall, it's a pretty good dish.

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Fantastic. Perfect texture. EASY!

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Made this last year for Thanksgiving. It was perfect. I completely forgot to strain it and it still came out great. Can't wait to make it again for Christmas.

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I tried this pumpkin brulee because it came from Gale, and I wasn't wrong...it was fantastic! I wanted a light pumpkin dessert for my Thanksgiving dinner, and this was perfect. The pumpkin flavor and sweetness are balanced very well. My brulee ramekins must be small though, because it made 8 servings instead of 4, which was OK by me.

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The recipe is superb! Forget the torching, ignore the plug for dessertsnow.com below and dollop with Cinnamon whipped cream instead.