No-Bake Pumpkin Pie Crème Brûlée

OK, I concede defeat! Summer and I fought the good fight, but we have clearly lost. The boots and sweaters have switched closet space with the sandals and shorts; heck, we have even had to fire up the furnace a few nights. It's all you now, Fall.

And that's quite alright, as I love cozy sweaters and long boots, a crackling fireplace, the colourful blanket of leaves on my lawn, comfort food, long country rides with Nick Drake's soothing vocals, apple picking, warm cider, Thanksgiving and pumpkins. Yay for pumpkins! The ubiquitous orange that colours our October!

I used to be the first in line to grab a Pumpkin Spice Latte from my local coffee shop, but after learning some unsavoury truths about some of the ingredients they use, I have opted to make my own drinks - and mine actually have pumpkin...real pumpkin! Which has led me to these super fast, super delicious No-Bake Pumpkin Pie Crème Brûlée!

After all the turkey trussing and stuffing, these are a welcome treat. Especially when topped with extra cinnamon, fresh whipped cream and eaten with caramel chocolate spoons (I'm saving these for another post!)

More Pumpkin Love

• Mini Maple Pumpkin Pies with Spiced Whipped Topping
• Spicy Pumpkin Bundt with Pumpkin Caramel Sauce
• Spicy Pumpkin Bundt with Pecan Pumpkin Butter Frosting

No-Bake Pumpkin Pie Crème Brûlée {Thanksgiving}

Print Recipe

Course: Dessert

Servings: 4 servings

Author: I Sugar Coat It

Ingredients

• 240 ml heavy cream 1 cup
• 180 g pumpkin 1 cup, canned or fresh
• 30 g cream cheese ¼ cup
• 7 g vanilla bean paste 1 tsp
• 24 g maple syrup 2 tbsp, adjust to your taste - brown sugar would work, as well
• 2.5 g pumpkin spice 1 tsp
• 10 g Whip It Whip Cream Stabilizer 1 pkg, optional
• Whipped cream cinnamon and mini gingerbread men to garnish

Instructions

• Melt a bit of chocolate in a wide shallow bowl. Dip the rims of the glasses in the chocolate and place them in the refrigerator.
• Place all ingredients in a blender and blend in high until smooth and thick.
• Remove chocolate-rimmed cups from the refrigerator. Use a spatula to distribute the mixture from the blender among each cup.
• Use plastic wrap and place directly on the mixture. This helps to prevent a skin from forming. Chill for 4 hours or overnight.
• Remove from fridge and sprinkle generously with light brown sugar and melt with a torch.
• Prepare some whipped cream and top when ready to serve. Garnish with little gingerbread mean, dust with cinnamon and enjoy!

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