It is considered shameful to have Thanksgiving without a pumpkin somewhere in the meal. But pumpkin pie may be getting a little tiresome. How about a gourmet pumpkin dessert?  Click here to find a recipe our pumpkin cheesecake. Or you can go even more “Haute Cuisine” with our new Pumpkin Crème Brulee. It is easy

Pumpkin Crème Brulee

1 Qt. Heavy Crèam
1 ½ cups sugar
1 cup solid pack pumpkin puree
1 vanilla bean split lengthwise
1 cinnamon stick
6 whole cloves
2 ( ¼” thick quarter-size slices of peeled fresh ginger root
8 large egg yolks

Preparation

1.      Arrange 8 (6 to 7 oz) ramekins in shallow baking pan large enough to hold them without touching.

2.       Pour cream into large saucepan; whisk in 1 cup sugar, pumpkin. Add vanilla bean, spices and ginger. Bring just to a boil; remove from heat. Cover; let steep for 30 minutes. Preheat oven to 325’F. Remove bean. Scrape seeds from bean into cream; whisk in yolks.  Strain through fine sieve into bowl.

3.        Pour cream mixture into ramekins. Add hot tap water to baking pan to come I in. up ramekin sides. Bake until just set (still jiggly), 48 to 50 minutes . Remove ramekins from water to cooling rack. Cool slightly. Refrigerate uncovered at least 5 hours. (can be made 2 days ahead; when cool cover.)

4.       TO CARAMELIZE: Preheat broiler, placing rack 4 in. from heat. Sprinkle custards with remaining sugar , 1 Tbsp each. Place ramekins in shallow baking pan; pack ice around ramekins. Broil  ( or use small propane torch) ) until sugar caramelizes Let stand 1 minute . Serve

Serves 8