Pumpkin Crème Brûlée

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Pumpkin Crème Brûlée

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Creamy, spiced pumpkin with a crisp sugar crust is as elegant as it is comforting. This recipe comes from the book Vegan Desserts in Jars by Kris Holechek Peters.


  • ¾ cup non-dairy milk of choice
  • ½ cup raw cashews
  • ¾ cup plus 2 tablespoons evaporated cane sugar, divided
  • 1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • 1∕8 teaspoon salt

 Makes 6 crème brûlées

Recipe Info

  1. Set aside six 4-ounce canning jars.

  2. In a small bowl, combine the milk and cashews. Let them soak for about 30 minutes. Place the milk and cashews in a food processor or blender container. Purée until creamy. Add ½ cup of the sugar and the remaining ingredients, and blend until creamy, scraping down the sides as needed, about 2 minutes.

  3. Pour the pumpkin mixture into a saucepan over medium heat, stirring often, until it begins to bubble and thicken, about 5 minutes. Fill each jar to just under the brim, leaving about ¼ inch of space. Refrigerate the jars until ready the serve.

  4. Just before serving, sprinkle 1 tablespoon of the remaining sugar over the top of each jar. There are two options for brûléeing the desserts: using a propane brûlée torch or by broiling the tops of the desserts. If using a torch, follow the manufacturer’s instructions. If broiling, place the jars on a rimmed baking sheet and turn the broiler on high. Place the jars under the broiler, with about 2 inches of space between the jars and the element. Keeping a watchful eye (the sugar burns quickly), heat the jars until the sugar caramelizes and becomes brown, 30 seconds to 2 minutes, depending on the heat intensity.

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