I love fall, and all it brings with it. The smell in the air on those crisp mornings, the beautiful autumn colors, the new fall collection of Davids Tea … and pumpkins! This amazingly versatile squash-like fruit is normally reserved for making pies and getting Cinderella to parties, but it has so much more potential! Pumpkin can be used in muffins, breads, biscuits, pancakes, dips, soups− you name it! But my favorite pumpkin recipe yet is Pumpkin Brûlée. It has all the warm fall flavors I love, it’s a healthy treat packed full of vitamin A and protein and it is so easy to make. You can even make it a day or two before hand if you need to prepare for a party…or want to eat it for breakfast. What more could you ask for?
Pumpkin BrûléeServes 4
-3/4 cup evaporated skim milk
-1/2 cup canned pure pumpkin
-1/4 cup pure maple syrup
-2 tbsp dark brown sugar (optional)
-1 tsp ground cinnamon
-1/8 tsp ground nutmeg
-Pinch of cloves
-1/4 tsp vanilla extract
-Scant 1/4 tsp salt (optional)
– Blend all ingredients in a blender or food processor.
– Pour into 4−6oz ramekins, let sit for about 5 min to settle any bubbles and put in a metal baking dish. Fill dish half way with boiling water and bake at 350° F for 35-40 mins or until set and refrigerate overnight (or for an hour or so), and top with whip cream.
Want another reason to love this recipe? You can personalize it! I love to play around with the flavors (adding more cloves, pumpkin pie spice, ginger, molasses or extra vanilla) or replacing the pumpkin with pureed butternut squash or yam. You can also experiment with the topping. Top with crystallized ginger or chopped toasted walnuts or pecans. You can even top the custard with a layer of sugar and broil for 5-6 min (watching it carefully) until nicely browned on top.
Without the topping these delicious little treats come in at under 160 calories and over 8g of protein.
So clear your schedule (for about 10 minutes) and give this recipe a try, you’ll be hooked!
Friends at the pumpkin patch :)