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Gluten-Free Pumpkin Pie Brulee

Updated: May 5, 2018

Just in time for Thanksgiving! This brulee really tastes like pumpkin pie and darn - it is SO good. A twist on one of my favorite desserts and a great way to impress your guests!

An added bonus: torching things is FUN. This recipe makes four servings.


  • 2 cups heavy cream

  • 1/8 teaspoon cinnamon

  • 1 pinch nutmeg

  • 1 pinch ginger

  • 1 pinch ground cloves

  • 4 egg yolks

  • 1/2 + 1/3 cup turbinado sugar

  • 1/4 cup pumpkin puree

  • Boiling water


  1. Preheat the oven to 325°F.

  2. In a medium saucepan over medium bring the the cream, cinnamon, nutmeg, ginger, and cloves stirring occasionally to a boil. Immediately turn off the heat and set aside to cool for a few minutes

  3. In a large bowl, whisk the egg yolks with the granulated sugar.

  4. Whisking constantly, pour a thin stream of the egg and sugar mixture into the in the warm cream mixture. Whisk in the pumpkin puree.

  5. Using a colander, strain mixture into a glass measuring cup.

  6. Place the ramekins in a baking dish and fill equally with the custard.

  7. Place the baking pan onto the baking rack and very carefully pour boiling water into the pan so that it fills to the point that it reaches about halfway up the sides of the ramekins.

  8. Bake in the center of the oven until almost set but still a bit soft in the center about 35 minutes. It should be slightly jiggly in the center but mostly set.

  9. Immediately remove from the water bath and let cool on a wire rack

  10. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the the custard.

  11. Refrigerate at least 2 hours, and up to 24 hours.

  12. Sprinkle the remaining turbinado sugar on the custards

  13. Here is the FUN part: using your kitchen torch, melt the sugar until it is even and bubbly.

  14. Eat immediately!

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