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Holiday Recipe: Pumpkin Creme Brulee (Much Reduced Sugar)

Updated: Aug 3


Pumpkin Creme Brulee (Much Reduced Sugar)



Pumpkin Creme Brulee Recipe


INGREDIENTS:

  • 6 eggs yolks

  • 1/2 cup Lakanto Monkfruit Sweetener

  • 1 tsp pumpkin pie spice

  • 1 tsp vanilla bean paste

  • 2 cups of heavy cream

  • 1 cup mashed cooked pumpkin

  • tbsps coconut sugar

 

DIRECTIONS:

  • 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.

  • Heat the heavy cream in a saucepan over medium-low until it 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 them cool to room temperature.

  • To serve, sprinkle each ramekin with a 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.


Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA

Functional Nutritionist in Eugene, Oregon

Board-Certified Nutrition Specialist

Board-Certified Nutritional Genomics Specialist

Board-Certified Ketogenic Nutrition Specialist

Certified Oncology Nutrition Specialist


Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care

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