• 2 Cups Heavy Cream
• ¼ Cup Sugar (additional sugar will be needed for caramelizing)
• ¼ Cup Brown Sugar
• 8 Large Egg Yolks
• 1 Cup Canned 100% Pure Pumpkin
• ½ Teaspoon Vanilla
• ½ Teaspoon Cinnamon
• Preheat oven to 180 deg. (Celsius)
• Cut tops off each pumpkin and save for presentation.
• Scrape out the seeds and fibres from pumpkins.
• Place pumpkins on a baking sheet, cut sides up, and roast, uncovered, for 20 minutes.
• Remove from oven and let cool.
• In saucepan, combine cream and sugars, stir until sugar is dissolved.
• Remove from heat and set aside for later use.
• Whisk eggs with an electric beater on high for 2 minutes (will be lemon coloured).
• While the mixer is running on low speed, slowly keep adding the cream mixture in small batches until all of the cream mixture has been added to the eggs (do not add all of the cream mixture to the eggs at once).
• Add the remaining ingredients, mix.
• Spray the inside of the pumpkins with a non-stick cooking spray and divide the mixture evenly among the cooled pumpkins.
• Place the filled pumpkins in a large roasting pan and set on the oven rack in the 180 deg. (Celsius) oven.
• Pour hot water into the pan to reach halfway up the pumpkins.
• Bake for 50 to 60 minutes or until a knife inserted near the centre of the pumpkin crème brûlée comes out clean.
• Place reserved pumpkin tops on a baking sheet the last 20 minutes of baking.
• Cover and chill all for 2 hours.
• Remove from refrigerator and place about 1 teaspoon sugar evenly on top of each pumpkin crème brûlée.
• To caramelize the sugar, use a kitchen torch; broiling may burn pumpkins.
• For leftover batter, place in ramekins and bake with the same instructions. Pumpkin Crème Brûlée in ramekins can be broiled in the oven to melt the sugar on top.
Source: Design Your Life