4 each egg yolks
2/3 cup brown sugar
1/2 cup heavy cream
1/2 cup milk
1 cup pumpkin purée
1/2 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 pinch salt
1/2 cup white sugar
Fresh berries and ginger snap cookies for serving
Preheat the oven to 325 F
Whisk yolks and brown sugar together
Stir in cream, milk, pumpkin and spices.
Pour mixture into creme brûlée dishes or other suitable oven proof dish.
In a large baking dish place the filled dishes and add enough hot water to reach about 2/3 high on each dish.
Bake until set, approx. 35 - 45 minutes.
Remove from the oven and refrigerate a few hours or ideally overnight.
When ready to serve, sprinkle with white sugar and torch till melted. Enjoy with fresh berries and ginger snap cookie.