Holiday Recipe: Pumpkin Creme Brulee (W. Much Reduced Sugar)

Updated: Feb 24


  • 6 eggs yolks

  • 1/2 cup Lakanto Monkfruit Sweetener

  • 1 tsp pumpie pie spice

  • 1 tsp vanilla bean paste

  • 2 cups of heavy cream

  • 1 cup mashed cooked pumpkin

  • tbsps coconut sugar


  • Preheat the oven to 325 degrees F. Whisk together the egg yolks, Lakanto Monkfruit sweetener, pumpkin pie spice and vanilla bean paste in a medium bowl.

  • In a saucepan, heat the heavy cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pureed pumpkin.

  • Place six 6-ounce ramekins in a roasting pan. Fill the pan with just enough hot water to reach halfway up the sides of the ramekins.

  • Divide the pumpkin mixture evenly among the ramekins. Bake until the centers are just set for 35 to 40 minutes.

  • Remove the ramekins from the water bath and let cool to room temperature.

  • To serve, sprinkle each ramekin with small amount of coconut sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. The other way to do it is to place the ramekins under a broiler for about 2 minutes until the sugar is golden brown.