THE RECIPE JOURNAL · Dessert
Sugar-Reduced Pumpkin Creme Brulee
This creamy dessert offers all the rich flavors of pumpkin with a lighter touch of sweetness, perfect for those watching their sugar intake. It’s an easy way to enjoy a festive treat without feeling guilty.
FROM THE KITCHEN • Sugar-Reduced Pumpkin Creme Brulee
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Chickpea Nutrition Salad
Something delicious to watch next.
01
Step 1
Start by heating your oven to 325°F. In a medium bowl, whisk together the egg yolks, sugar, and stevia until everything is well combined. Meanwhile, warm the cream in a saucepan just until it’s simmering, then slowly whisk it into the yolk mixture. Stir in the pumpkin, vanilla, and spices until smooth.
02
Step 2
Pour the mixture through a fine mesh sieve into a large measuring cup to catch any lumps. Divide the custard evenly among six 6-ounce ramekins, and place them in a deep baking dish or roasting pan. Carefully pour hot water into the pan so it comes about halfway up the sides of the ramekins.
03
Step 3
Bake the custards for around 30 minutes, or until they’re mostly set but still have a little jiggle in the center. Once done, take them out and let them cool on a wire rack. Cover with plastic wrap and pop them in the fridge for at least 2 hours, or up to a day.
04
Step 4
When you’re ready to serve, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch or broiler to caramelize the sugar until it forms a crispy, golden crust. Enjoy!
Why you’ll love it
This dessert offers a creamy, rich texture with the warm flavor of pumpkin, while using less sugar than traditional recipes. It’s a perfect balance of indulgence and health-conscious cooking, making it ideal for those who want to enjoy a treat without overdoing the sweetness.
How to serve
Serve chilled with a light caramelized sugar crust on top. Garnish with a sprinkle of cinnamon or nutmeg and a few toasted pumpkin seeds for added texture and a festive touch.
Storage & leftovers
Keep the custards covered in the refrigerator for up to three days. Avoid caramelizing the sugar topping until just before serving to maintain the crunchy texture.
