Pumpkin Crème (and Pumpkin Puree)

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A few years ago I had pumpkin dessert that was absolutely delicious. I would have loved to have it again, only the recipe is lost. I found a recipe for pumpkin crème in my library which came very close to the dessert I remember. So here is the recipe for pumpkin crème and homemade pumpkin puree. Hope you like it!
⏤ Pumpkin Puree ⏤
Need:
・1 sugar pumpkin
Preheat oven to 350ºF/180ºC
1. Wash and dry sugar pumpkin. Remove stem by tugging it. Cut pumpkin in half using a sharp knife.
2. Scoop out pulp and seeds. Discard or save seeds for roasting.
3. Place pumpkin halves cut side down on a parchment-lined baking tray. Bake for 50-60 minutes. Check if it's done with a fork. If it slides through easily, it's ready.
4. Remove from oven and let them cool.
5. Scoop and discard any remaining pulp. Scoop out insides into a food processor. Puree until smooth.
Can be stored in the fridge for 1 week or freezer for 3 months.
⏤ Pumpkin Crème ⏤
Need:
・4-8 mini pumpkins or ramekins
・shallow oven safe dish
・3 cups heavy cream
・6 egg yolks
・2 cups pumpkin puree (or one 15 oz can)
・1/2 cup light brown sugar
・5 teaspoons vanilla extract
・1/4 teaspoon ground allspice
・1 teaspoon ground cloves
・1/4 teaspoon freshly ground nutmeg
・dark brown sugar for topping (optional)
Preheat oven to 350ºF/180ºC
1. If using mini pumpkins, first wash and dry them. Carefully cut off tops from mini pumpkins using a sharp knife.
2. Scoop out pulp and seeds. Discard or save seeds for roasting.
3. Using a small sharp knife, carefully carve a wider opening. Clean tops on pumpkins.
4. In a pot over medium heat, heat the heavy cream until boiling. Give it a whisk then set aside.
5. In a large bowl, add pumpkin puree then add egg yolks one at a time, whisking in between.
6. Whisk in light brown sugar.
7. Add vanilla extract, ground allspice, ground cloves, and freshly ground nutmeg. Whisk until combined.
8. Slowly pour heavy cream from earlier, into the pumpkin mixture whisking vigorously.
9. Boil enough water to fill a shallow oven safe dish half way.
10. Place mini pumpkins or ramekins into a shallow oven safe dish. If using mini pumpkins, fill each one with mixture then cover with pumpkin tops. If using ramekins, fill each one with mixture. Pour enough boiled water into the shallow dish to surround the pumpkins/ramekins.
11. For mini pumpkins, bake for 45 minutes then carefully remove tops and bake for another 20 minutes. For ramekins, bake for 1 hour and 5 mins.
12. Lift mini pumpkins from shallow water filled dish and set down on a paper towel lined wire rack to cool slightly. Same if using ramekins.
13. Cover and chill or serve right away.
Optionally: sprinkle dark brown sugar evenly over the top and set under the broiler. Watch CLOSELY and rotate often, ready in 1-2 mins. Serve or chill first, uncovered. *If using a ramekin for this step, make sure it's broiler safe!
INSTAGRAM: / brendaysoto
Music:
・Xerces by Ides Of Spring
・Green Leaves by Audionautix
Artist: audionautix.com/
Not a sponsored video.