Pumpkin Creme Brulee

Pumpkin creme brulee is a warming, wintry dessert. We made this in individual ramekins, for a fun and easy dish that looks a little fancier than normal – great for guests. The pumpkin is from Stahlbush Island Farms in the Willamette Valley. The recipe is from the inimitable Mark Bittman.

Pumpkin Creme Brulee Ingredients
Pumpkin Creme Brulee Ingredients

In a medium bowl, mix a 15 oz can of pumpkin, 8 oz of mascarpone, 1/4 cup brown sugar, two big pinches each of cinnamon and cloves, and a pinch each of all-spice and salt. Stir with a whisk until smooth. Spoon into ramekins or an oven-proof dish. Spread a thin layer of brown sugar over the top of the pumpkin mixture, and place under the broiler for about 3 minutes. It’s done when the brown sugar forms a hard crust. Let cool for ten minutes, and serve!

Pumpkin Creme Brulee
Pumpkin Creme Brulee


  • 15 oz can pumpkin
  • 8 oz mascarpone
  • 1/4 cup brown sugar
  • 2 pinches cinnamon
  • 2 pinches cloves
  • 1 pinch salt
  • 1 pinch all-spice

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Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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