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No-Bake Pumpkin Pie Crème Brûlée {Thanksgiving}
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!