No-Bake Pumpkin Crème Brûlée

Even if you don't have an oven, you can still enjoy pumpkin spice crème brûlée.


  • 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


  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Divide mixture among hollowed and cooled pumpkins. Allow mixture to set for at least 2 hours, but preferably overnight.
  6. To serve, sprinkle each pumpkin with raw sugar and quickly brulee with a kitchen torch until sugar is caramelized. Serve chilled.