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Vegan pumpkin creme brulee
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Vegan Pumpkin Crème Brulée

This beautiful, delicate pumpkin crème brulée is a perfect dessert for a special Thanksgiving or Christmas dinner.
Prep Time5 minutes
Active Time5 minutes
Refrigeration6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American, French
Keyword: dairy-free, vegan dessert
Yield: 4 servings

Equipment

  • small ceramic ramequins (4)
  • whisk
  • small cooking torch

Materials

Custard

  • 1 cup pumpkin puree
  • 1 cup refrigerated coconut milk (full fat)
  • 3 tbsp cornstarch
  • 3 tbsp maple syrup
  • 1/2 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1/8 tsp clove powder
  • 1 tbsp vanilla extract
  • 3-4 tbsp brown or cane sugar (for the caramel)
  • 4 small pumpkins or ramekins

Instructions

Prepare the pumpkin bowls

  • If your pumpkins don't sit flat, cut a little at the bottom.
  • Cut the top portion with the stem and use as a lid.
  • Using a spoon or a stainless steel melon baller, scoop out the flesh and seeds.

Make the crème brulée

  • Place a can of coconut milk in the refrigerator for a few hours before making the custard to separate the fat from the liquid.
  • Scoop out the cream and add some of the liquid milk to make 1 cup.
  • Pour into a small pan, add 3 tbsp of cornstarch and whisk well.
  • Add 1 cup of pumpkin puree, cinnamon, nutmeg, cloves (or pumpkin spice mix), vanilla extract and maple syrup or cane sugar.
  • Simmer for 1-2 minutes whisking all the time as it starts to thicken.
  • Remove from heat and pour into small ramequins or small pumpkins that have been hollowed out.
  • Let it cool down before covering with plastic film.
  • Refrigerate overnight.

Caramelize the top

  • Before serving, sprinkle a tablespoon of cane sugar on top of each custard.
  • Using a small cooking torch, heat up the sugar until your get a nice thin caramel layer. Serve immediately!