New recipes

Pumpkin Creme Caramel recipe

Pumpkin Creme Caramel recipe


  • Recipes
  • Dish type
  • Dessert
  • Creme caramel

If you love creme caramel and pumpkin pie, you will love this dessert. Perfect for an autumn dessert.

18 people made this

IngredientsServes: 8

  • 100g caster sugar
  • 400g pumpkin puree
  • 2 teaspoons pumpkin pie spice
  • 350ml evaporated milk
  • 150g sweetened condensed milk
  • 6 eggs
  • 100g caster sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon allspice

MethodPrep:10min ›Cook:1hr ›Extra time:3hr chilling › Ready in:4hr10min

  1. Preheat oven to 190 C / Gas 5.
  2. Melt 100g sugar in an aluminium loaf tin and heat over medium heat. Continue to cook until it caramelises, being careful to not burn the sugar. Fill a large pot of water with about 2.5cm of water and place over medium heat. Move the aluminium tin into the large pot and set into the water.
  3. Combine the pumpkin puree, pumpkin spice, evaporated milk, condensed milk, eggs, 100g sugar, vanilla and allspice in a liquidiser, blend until smooth. Pour the mixture into the loaf tin.
  4. Bake in preheated oven until a knife inserted in the centre comes out clean, about 1 hour. Refrigerate for at least 3 hours or overnight.
  5. Run a knife along the edge of the loaf tin to loosen the custard. Invert the tin onto a serving plate and tap to release the dessert.

Recently viewed

Reviews & ratingsAverage global rating:(18)

Reviews in English (17)

by So many recipes, so little...

Great recipe. The four star rating is only because I changed the recipe a bit. I used regular pumpkin filling and added my own spices. I make a lot of flans, so I also like a creamier taste and ended up adding the whole 10 oz. can of condensed milk. The flan came out very light and was incredibly easy to make. Next time, for a denser flan, I may substitute some or all of the evaporated milk with 1/2 and 1/2. Will make it less fluffy and more flan like. To the user who had a hard time getting it out of the pan - use a pyrex dish or loaf pan and a bit more sugar (1 cup) in the caramelization part in the beginning and be sure to coat the pan completely. This will help the flan pop right out of the dish and then there's a little more syrup to drizzle over the flan for a yummy presentation.-06 Oct 2009

by rachycez

This got RAVE reviews at Thanksgiving and I'll definitely be making it again! I love pumpkin pie but dislike crust so I was looking for an alternative. I love flan too, and this recipe exemplified the best of both worlds. It was inexpensive and easy to make, but tasted like a million bucks, especially the leftovers two days after I'd baked it! For a creamy, delicate, more flan-like texture, I added the whole can of sweetened condensed milk and baked it for an extra half hour. The water had evaporated by about 1/2 after an hour of baking - if this is the case and you need more baking time, add more hot water and check for doneness about every 15 minutes.-30 Nov 2008


Recipe Summary

  • 1 Recipe Piecrust
  • 1 cup granulated sugar
  • ⅓ cup water
  • 1 teaspoon lemon juice
  • 2 cups half-and-half (or 1 cup whipping cream and 1 cup whole milk)
  • ⅓ cup packed dark brown sugar
  • 8 egg yolks (keep the egg whites for the topping)
  • ¼ cup cornstarch
  • 1 teaspoon vanilla bean paste (can substitute pure vanilla extract)
  • ½ teaspoon salt
  • 4 teaspoons unflavored gelatin
  • ⅔ cup water
  • 1 cup pumpkin puree or canned pumpkin (room temperature)
  • 6 drops orange food coloring (optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • ½ cup whipping cream
  • 8 egg whites
  • 1 ⅔ cups sugar
  • Pinch salt

Prepare Piecrust. Divide pastry into 3 balls. Combine 2 to form 1 large ball wrap and refrigerate 30 minutes. Reserve remaining ball for another use.

For filling, in a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Brush sides of pan with a moist pastry brush to remove clinging sugar. Increase heat to medium-high cook until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat pour in half-and-half (mixture will bubble vigorously but calm down quickly). Return to low heat stir until caramel dissolves into cream. Keep warm.

In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla, and 1/2 tsp. salt until well combined. While whisking, slowly pour warm caramel mixture into bowl continue whisking until well combined. Transfer to a large saucepan whisk over medium heat until thickened, about 8 minutes. Transfer to a large bowl cover surface of cream completely to avoid forming a skin. Refrigerate at least 2 hours.

Preheat oven to 375°F. On a lightly floured surface use your hands to slightly flatten the large pastry ball. Roll pastry from center to edges in a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate. Trim to 1/2 inch over edge crimp edge lightly to the lip of the plate. Prick bottom and sides of pastry with a fork. Wrap and refrigerate 20 minutes.

Line dough with parchment fill with dried beans or pie weights to the top. Bake 15 minutes. Remove parchment and weights bake 15 minutes more or until lightly golden. Cool on wire rack. Once cool, spread half the caramel mixture in an even layer onto prepared crust.

In a large microwave-safe bowl soften gelatin in 2/3 cup water let stand several minutes. Heat in microwave on 50 percent power 1-1/2 to 2 minutes or until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, 6 drops orange food coloring, if desired, and remaining half of the caramel cream.

In a small bowl beat whipping cream until stiff peaks form gently fold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours. Top with Meringue Topping.

In a large glass bowl combine egg whites, 1-2/3 cups sugar, and a pinch salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160°F when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form.

Remaining portion of dough can be rolled, sprinkled with a sugar/cinnamon mixture and baked as a pastry treat or sprinkled with cheese and baked as an appetizer.

Nutrition Facts (Caramel Cream Pumpkin Pie)


Preheat the oven to 325 degrees F.

Combine 1/2 cup of the sugar and the water in a small saucepan over medium heat. Cook, stirring frequently, for 10 minutes or until the sugar has melted and formed a golden syrup. Pour the caramel mixture into the bottoms of 6-ounce custard cups, turning the cups as needed to coat the bottoms. Set the custard cups aside.

Combine the remaining 1/4 cup sugar, eggs, egg whites, vanilla, nutmeg, and milk in a mixing bowl. Beat on medium speed with an electric mixer until the mixture is smooth and the sugar has dissolved.

Add the pumpkin and beat on low speed for 2 minutes or until incorporated.

Divide the pumpkin mixture between the custard cups. Place the cups in a large roasting or baking pan. Add enough hot water to come up 2/3rds the way up the custard cups (or 1-inch). You do not want to add so much water that it can get into the custard cups.

Place the pan in the oven and bake at 325 degrees F for 1 hour or until a knife inserted in the center of the custards comes out clean.

Carefully remove the custard cups from the water and let cool on a wire rack. Cover the cups with plastic wrap and place in the refrigerator for 2 hours or until chilled.

When ready to serve the custard, run a sharp knife around the edge of each cup to loosen the custard. Invert the cups onto individual dessert plates and gently tap to release the custards onto the plates. Let any caramel in the bottom of the cups drizzle over the custards.


Pumpkin Creme Caramel

It&rsquos that time of year&helliptime for all things pumpkin. I always look forward to fall and the smells of cinnamon and pumpkin baking in the oven. Breakfast this time of year is most definitely one of my favorites because of all the delicious fall goodies to bake&hellipand eat.

I tested this recipe for Pumpkin Creme Caramel a few months ago and it got me very excited. It is super simple. Your blender, and possibly your kids, will do most of the work for you. Aside from making the caramel sugar and putting the final recipe together before baking it, this recipe is simple enough that Logan and Madeline could do the preparation themselves.

As much as I liked this recipe, I liked it even more because it was something all of us could agree was yummy. Sometimes it is difficult to find more out of the ordinary desserts that we all like.

Logan doesn&rsquot like anything with large pieces of fruit, I don&rsquot really like baking layer cakes because I think they&rsquore too much work, and anything with too much texture (think rice pudding) is usually off the table for the kids as well.

The combination of fall spices, sweet, creamy pumpkin, and a carmel-y topping in this recipe for Pumpkin Creme Caramel received a unanimous &ldquoyes&rdquo in our book. This recipe will definitely be gracing our table again this fall &ndash especially because it is so simple to prepare.

Looking for more Pumpkin Recipes?

Be sure to check out these 25 Pumpkin Recipes to Try this Fall &ndash So, if like me, you have a pumpkin hoarding problem you now have a very good excuse. I&rsquove just shared my favorite Pumpkin Recipes for you to try this fall.

If those aren&rsquot enough, check out my Pumpkin Recipe Board on Pinterest for more ideas to try this fall. Hope you find something you like. You can follow GoodLife Eats on Pinterest here.

What is your favorite recipe to make with pumpkin? Do you prefer sweet or savory?


Ingredients

  • 1/2 cup Carolina® Jasmine Rice
  • 1 tablespoon water
  • 1 cup granulated sugar
  • 2 tbsp corn syrup
  • 3 cups whole milk
  • 1/2 cup sweetened condensed milk
  • 1 tbsp fresh ginger, finely grated
  • 1/2 cup pumpkin purée
  • 1 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp each ground nutmeg
  • 1/4 tsp ground cloves
  • 3 eggs
  • 3 egg yolks
Topping:

Ginger Pumpkin Rice Crème Caramel


Pumpkin Pie with Caramel Whipped Cream

To save time use a store bought prepared graham cracker pie shell instead of making your own.

Ingredients

For Pie:

  • 1½ cup crushed chocolate graham crackers
  • 4 tablespoon margarine, melted
  • 1 cup pumpkin puree (15-ounce)
  • 1 cup soy milk
  • 2 large eggs
  • ½ cup brown sugar
  • 2 tablespoon maple syrup
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

For Caramel Whipped Cream:

Preparation

Preheat oven to 350° F. In a small bowl, combine crushed graham crackers and margarine and stir. Press mixture into a 9-inch pie plate in an even layer, across the bottom and up the sides. Bake for 10 minutes and remove.

Increase oven temperature to 400° F. In a large bowl, combine pumpkin, soy milk, eggs, sugar, maple syrup and spices and whisk. Gently pour into pie shell and bake 40 minutes or until set. Let cool completely or refrigerate overnight for best results.

Gently fold 4 tablespoons caramel into whipped cream. Spread over chilled pie just before serving and slicing.


  • 1 whole vanilla bean
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3/4 teaspoon pumpkin pie spice
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup canned pumpkin puree
  • 1/3 cup granulated sugar for bruleed topping

1. Preheat the oven to 300 degrees F.

2. Slice the vanilla bean in half and scrape out the caviar from inside the bean reserve the bean.

3. In a medium saucepan, heat the cream, vanilla bean and scraped caviar, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. Remove bean from cream mixture.

4. In a large bowl, whisk the egg yolks with 1/2 cup granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.

5. Bake in the center of the oven until almost set but still a bit soft in the center, 40-50 minutes. The custard should "shimmy" a bit when you shake the pan it will firm up more as it cools. Remove from the water bath and let cool 15 minutes.

6. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.

7. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.


Recipe: Pumpkin Crème Caramel

In 1-quart saucepan, heat water and 3/4 cup sugar to boiling on medium-high, stirring to dissolve sugar. Continue to cook, without stirring, 5 to 9 minutes or until caramel is just amber in color. Pour caramel into 9-inch-round, 2-inch-deep ceramic or metal pan, swirling to evenly coat bottom of pan.

In 2-quart saucepan, heat coconut milk, heavy cream, and remaining 1/2 cup sugar just to boiling on medium-high, stirring to dissolve sugar.

Meanwhile, in large bowl, with wire whisk, mix pumpkin, eggs, rum, vanilla, and salt until blended.

Gradually whisk hot milk mixture into pumpkin mixture until blended. Pour pumpkin mixture through sieve into 8-cup glass measuring cup, then into caramel-coated pan. Place pan in roasting pan place on oven rack.

Pour boiling water into roasting pan to come three-quarters of the way up side of 9-inch pan.

Bake 45 to 55 minutes (if using metal pan, start checking for doneness at 35 minutes) or until knife comes out clean when inserted 1 inch from edge of custard (center of custard will still jiggle slightly).

Carefully remove pan from water. Allow crème caramel to cool 1 hour in pan on wire rack. Cover and refrigerate crème caramel overnight or up to 2 days. To unmold, run small spatula around side of pan invert crème caramel onto serving plate, allowing caramel syrup to drip down from pan (some caramel may remain in pan).

Garnish with a dollop of whipped cream, toasted coarsely shredded coconut, and nutmeg.

Makes 12 servings, each 240 calories, 15g fat, 126mg cholesterol, 70mg sodium, 24g carbohydrates, 1g fiber, 5g protein.


Recipe Summary

  • ¾ cup cake flour
  • 1 ½ teaspoons ground cinnamon
  • 1 ¼ teaspoons ground ginger
  • ¾ teaspoon ground allspice
  • 6 egg yolks
  • 6 egg whites
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • ⅔ cup solid pack pumpkin puree
  • ⅛ teaspoon salt
  • ¼ cup confectioners' sugar for dusting
  • 2 tablespoons dark rum
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 10 tablespoons crushed toffee candy
  • 1 (16 ounce) jar caramel ice cream topping, warmed
  • ½ cup crushed toffee candy

Preheat oven to 375 degrees F (190 degrees C). Spray a 15x10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.

In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.

Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.

Place smooth (not terry cloth) kitchen towel on work surface dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.

To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.

Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead.) Cover with foil and refrigerate.

Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.


Salted pumpkin caramel bars

Yotam Ottolenghi’s salted pumpkin caramel bars.

This is millionaire’s shortbread, Thanksgiving-style, taking the natural sweetness of pumpkin, dialling it right up and somehow getting away with it.

Prep 10 min
Cook 30 min
Set 1 hr 5 min
Makes 24 bars

For the speculoos biscuit base
180g speculoos biscuits – I like Lotus Biscoff
1½ tbsp plain flour
⅛ tsp salt
60g unsalted butter
, melted

For the pumpkin caramel
125g whipping cream
80g pumpkin puree
(or mashed pumpkin or sweet potato)
1 tsp ground ginger
150g caster sugar
60g golden syrup
30g butter
, cut into 1cm cubes
½ tsp cider vinegar
1 tsp flaked sea salt

For the toasted pumpkin seed salt
1 tbsp pumpkin seeds, toasted
⅛ tsp flaked sea salt
100g 85%-cocoa dark chocolate
, melted

Heat the oven to 200C (180C fan)/390F/gas 6. Line the base and sides of a 4cm high 20cm x 20cm square tin with greaseproof paper – you’ll use the paper to help lift the biscuit mix from the tin once set, so you want to create a sort of sling that hangs over the sides.

Put the biscuits, flour and salt in the bowl of a food processor and blitz to fine crumbs. Add the melted butter, pulse until just combined, then tip out all over the base of the lined tin, and press down with the back of a spoon to flatten and compress the mix. Bake for eight to 10 minutes, then remove and leave to cool while you make the caramel.

Whisk the cream, pumpkin puree and ginger in a small saucepan, then set the pan over a low heat to warm gently.

In a medium saucepan, mix the sugar, syrup and two tablespoons of water and set over a medium-high heat. Once the syrup mix comes to a boil, swirl the pan gently (do not stir it), then turn down the heat to medium and cook for five minutes, until the mix is just starting to caramelise. Stir in the warmed cream and pumpkin mixture, and cook, stirring every now and then to stop it catching, for nine or 10 minutes more, until thickened and darkened in colour. Turn off the heat, whisk in the butter, vinegar and salt, then pour all over the now cooled and set biscuit base in the tin. Use a spatula to smooth out the caramel and get it into the corners, then refrigerate for about an hour, until set.

Roughly bash the pumpkin seeds and salt in a mortar. Carefully lift out the set mix from the tin, using the sides of the paper to help you, and transfer to a tray. Spread evenly with the melted chocolate, sprinkle over the pumpkin seed salt and leave to set for about five minutes. Cut into 24 bars and store in a sealed container in the fridge until ready to serve.