A creamy pumpkin centre topped with a crunchy candy shell makes this creme brûlée a pumpkin-lover's delight. So easy!
Preheat your oven to 325ºF and boil a kettle of water for your water bath.
In a medium size bowl, whisk together egg yolks and brown sugar.
Add in pumpkin puree and cream and continue to whisk until smooth.
Stir in the cinnamon, allspice, nutmeg and salt.
Pour mixture into ramekin dishes, leaving a little room at the top.
Place ramekins in a baking dish and pour hot kettle water into the dish until it reaches halfway up the ramekins. (To prevent ramekins from sliding, line the baking dish with a cloth or tea towel first).
Place the baking dish into a 325º oven and bake for 35 minutes.
Creme brûlée is cooked when it jiggles slightly but the top looks baked. Some pumpkin juice may be visible around the edges of the ramekins.
Allow the ramekins to cool for 1/2 hour before transferring to fridge to chill for a minimum of 4 hours.
Remove ramekins from fridge just before serving and sprinkle each with 1 tsp of white sugar.
With a kitchen torch or a blow torch, heat the sugar until it turns a bubbly, dark brown.