Description
A delightful autumn-inspired dessert combining the flavors of pumpkin and creamy crème brûlée, topped with a crunchy caramelized sugar layer.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup granulated sugar (or coconut sugar)
- 3 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
- 1 cup heavy cream (or coconut cream)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (or plant-based margarine)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, sugar, and eggs. Whisk until smooth, then gradually add cream, vanilla extract, and spices.
- In a separate bowl, whisk together flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined.
- Grease your baking pan with butter or cooking spray.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- To prepare the crème brûlée topping, whisk together egg yolks, sugar, heavy cream, and vanilla. Pour it over the cooled cake.
- Caramelize the sugar atop the crème brûlée layer using a kitchen torch until golden and crisp, or broil for 2-3 minutes, monitoring closely.
- Refrigerate for several hours before serving to allow flavors to meld.
Notes
For optimal results, use room temperature ingredients and ensure the crème brûlée layer is evenly spread for a polished look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pumpkin, dessert, crème brûlée, cake, fall recipe, holiday dessert
