Can I make this recipe ahead of time?

Yes, most components of this recipe can be prepared ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving for best results.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I substitute ingredients in this recipe?

Absolutely. This recipe is flexible and works well with substitutions. Swap proteins, vegetables, or seasonings based on your dietary needs or what you have on hand.

Pumpkin Pie Crème Brûlée

Name: Pumpkin Pie Crème Brûlée
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Cuisine: American
Ingredients: 1 1/2 cups raw heavy cream; 1 tablespoon pumpkin pie spice; 4 egg yolks; 1/3 cup pumpkin puree; 1/2 teaspoon vanilla extract; 1/4 cup + 1 tablespoon coconut sugar; pinch of sea salt

Now, it’s no secret that I LOVE anything pumpkin related. Even more so, pumpkin DESSERTS. My good friend Sean from FreeRange Human told me about his amazing idea for a pumpkin dessert recipe last month and I asked him to share it here with all of you. If you aren’t familiar with Sean, you should be. He is using the paleo lifestyle to successfully treat his epilepsy. He is currently in the process of eliminating one of his medications completely. He is literally living the ‘Food as Medicine’ mantra. Over the past 2 years, Sean has become one of my best friends, and as they say “Bosom Buddies”…we’re definitely “Bacon Buddies” :). His photography and recipes have become some of the best and most creative out there. Two words: Bacon Pizza. Ok, enough of my gum bumping. I’ll let Sean take it from here.

When George asked me to write a guest post, I was beyond excited, flattered and nervous all at once. I mean, he has such a huge and amazing following, how could I not want to provide something that is on par with what he delivers every week? Also, since meeting George a couple years ago, he has been such a huge and positive influence in my life on and off the internet.

One of my favorite things about Fall and the holiday season in general is the abundance of pumpkin flavored…everything really. Before my evolution into paleo, I can safely say that I consumed my fair share of pumpkin pies, lattes, cakes, muffins among others. Once I gave up sugar and grains however, all that changed (for the better to be sure).

Last month while at a celebratory dinner, a crème brûlée trio was served for dessert. It’s fairly simple to make really and with a few tweaks, could be made totally paleo. Bonus! Especially now for me since I’m tapering off some of my epilepsy medication. I decided right there that I should give it a shot and what better time of year than now to make a pumpkin pie crème brûlée? Turns out, making crème brûlée in different flavors is quite simple. The base recipe stays the same and you just add different flavors in the steeping process, much like making ice cream.

Lately, I have tried my hand at making this classic with a little twist: the Sous Vide. Earlier this year, I got one of these babies (at George’s influence nonetheless) and since then, I had only used it for savory dishes like steak, chicken, and/or eggs, and let me tell you, I still use it at least twice a week. I had read plenty about the Sous Vide Supreme’s ability to actually BAKE desserts. At first thought it doesn’t seem like it would work. I mean, there’s WATER in there. How could you possibly bake using this thing? After a little research, it was really a simple method. The result is not only a tasty dessert that tastes exactly like pumpkin pie, but it’s also high in quality fat and since I used coconut sugar, it stays low on the Glycemic Index which is good for my epilepsy treatment. Given that it’s Epilepsy Awareness Month and the holiday season, this is the perfect twist on this dessert.

George Bryant

Pumpkin Pie Crème Brûlée

4.50 from 2 votes

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Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 4

Ingredients Method Notes

Ingredients

1 1/2 cups raw heavy cream
1 tablespoon pumpkin pie spice
4 egg yolks
1/3 cup pumpkin puree
1/2 teaspoon vanilla extract
1/4 cup + 1 tablespoon coconut sugar
pinch of sea salt

Method

First, properly set the water level in your Sous Vide Supreme by placing the perforated grill plate on top of the baking rack in the Sous Vide Supreme. Fill 4 ramekins with water and arrange them on the grill plate. Fill sous vide with just enough water to come within 1/4" of the top of your ramekins.
Remove ramekins and dry well. Set aside.
Preheat Sous Vide to 195°F/90.5°C
Grease ramekins with butter and set aside.
In a small saucepan, add heavy cream and whisk in pumpkin pie spice. Heat over medium low heat until cream starts to bubble around the edges. About 10 minutes.
While cream is heating, use a stand mixer to whisk egg yolks, pumpkin, coconut sugar, vanilla and salt until evenly incorporated throughout.
Slowly pour cream mixture into egg mixture and whisk together until evenly combined.
Divide mixture evenly between the four ramekins and cover ramekins with foil.
Place ramekins on grill plate in your sous vide and cook for 90 minutes.
Remove ramekins and let come to room temperature then refrigerate 4 hours or even overnight before serving.
When ready to serve, sprinkle 1 tbs coconut sugar evenly over custard and caramelize with a kitchen torch or under a broiler.
Enjoy!

Notes

If you don't have a sous vide supreme, simply follow the same directions and then place filled ramekins on a sheet pan in an oven preheated to 350°F and bake for 30 minutes.

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