- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- Dash of salt
- 1 cup heavy cream
- 5 egg yolks
- 1 cup whole milk
- 1 teaspoon pumpkin pie spice
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- Turbinado (raw) sugar
- 8 baby pumpkins, hollowed and roasted for 20 minutes
- In a small bowl, whisk together brown sugar, cornstarch and salt, making sure there are no clumps. Whisk in heavy cream along with yolks, whisking until smooth.
- In a saucepan, whisk together milk, pumpkin puree and pumpkin pie spice. Bring to a slight boil, reduce to simmer and cook mixture for 5-7 minutes.
- Slowly pour 1/4 of warm pumpkin mixture into eggs, slowly adding more to temper egg mixture. (Don't go too fast, or you will scramble your eggs, but don't worry if there are a few specks of cooked egg yolk; simply strain.)
- Add mixture back to the pan, whisk in salt and vanilla extract and cook for an additional 5 minutes until mixture has thickened, stirring constantly so the mixture doesn't burn.
- Divide mixture among hollowed and cooled pumpkins. Allow mixture to set for at least 2 hours, but preferably overnight.
- To serve, sprinkle each pumpkin with raw sugar and quickly brulee with a kitchen torch until sugar is caramelized. Serve chilled.