Goodbye boring old Pumpkin Pie…helloooo creamy, delicious and heavenly Pumpkin Amaretto Creme Brulee! Okay, I have discovered my new love for all things pumpkin and I don’t think it’s going away. This Creme Brulee is so much more exciting than that same old pumpkin pie recipe you break out every Thanksgiving. Your guests will be wowed with this one! I love Amaretto and discovered how wonderfully it blends with pumpkin and a hint of cinnamon.
You can make this creamy custard a day ahead of time and break out your kitchen torch come dessert time. There will be no disappointment with this option. I just can’t say enough about how much I love Creme Brulee. It is so versatile and it is really pretty easy to make. I did go through a couple of trials to get this recipe just right before posting it. I have found the perfect consistency and blend of flavors here.
There was only a minimal amount of collateral damage during this recipe development. By that, I mean that I neglected keeping an eye on my children for more than a few minutes while slaving in the kitchen. The result was pandemonium in my living room! Do you ever have the feeling that it is a little too quiet in your house? Well, that is what happened to me. I peeked into into the living room mid stir to find an entire container of cheddar cheese popcorn powder dumped on the ottoman and floor (a small amount made it into their snack bowl)! In hindsight, I wish I would’ve snapped a few pictures for you all. It was a colossal mess indeed. My husband arrived home from work and asked why the ottoman had been relocated to the garage. I kindly replied, that the mini chefs were busy at work today.
Fellow Creme Brulee lovers should also also check out my Lemon Creme Brulee. It is one of my first posts, so the pictures aren’t the greatest. However, the recipe is delicious!
- 10 egg yolks
- 2/3 C. White Sugar
- 1/2 Tsp. Cinnamon
- 2 C. Whipping Cream
- 1/3 C. Amaretto
- 3/4 C. Canned Pumpkin
- White Sugar for topping
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Add egg yolks, sugar and cinnamon to mixing bowl; whisk until mixture is combined and thickened.
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In a small saucepan, heat Whipping Cream and Amaretto to a low boil; stirring continuously.
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Add pumpkin; continuously whisk on low boil until pumpkin is dissolved into the cream mixture.
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Remove from heat, slowly add cream to egg yolk mixture and whisk together.
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Pour mixture into ramekin dishes.
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Place ramekin dishes onto a roasting pan.
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Add water to the roasting pan until dishes are half submerged in water.
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Bake for 20-25 minutes at 350 degrees until center of custard is just set in the middle.
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Let custard cool in the roasting pan for around 1 hour.
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Remove from roasting pan and refrigerate for 4 hours before serving.
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Add a layer of sugar to the tops of the creme brulee.
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Melt the sugar until lightly browned using a kitchen torch.
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