Pumpkin Crème Brûlée

Crème brûlée in a small pumpkin I’ve grown myself? Why yes thank you very much! Not massively spooky but all the more tasty! 🎃 recipe by @simplethingsmag ☺️🎃👻 Images shown are screenshots from a reel I made about this a couple of years ago and I don’t seem to have the original photos anymore 🤷‍♀️ They’re a bit blurry because of it.

I am looking at a different recipe to try which from memory is vegan, once ried and made I’ll share that one too.


4 mini pumpkins
tops sliced off (keep) & insides scooped out
300ml double cream
1 tsp vanilla extract
4 large egg yolks
3 tbsp caster sugar
4tbsp light brown sugar


1. In a large pot of simmering water, add the prepared pumpkins (keep the lids in the fridge). Simmer for about 10 mins, or until soft but not mushy. Remove, allow to cool a little and place in the fridge or freezer (you want them to be very cold when you pour in the custard).

2. In a saucepan, add the cream and vanilla. Heat up, but do not let boil.

3. Whisk together the egg yolks and sugar. Still whisking, pour this into the warm cream and stir continuously over a low heat for about 10 mins, or until the custard starts to thicken.

4. Once it’s thick and your pumpkin bases are chilled, spoon in the custard, filling the pumpkins to the top.

5. Leave to cool and then chill in the fridge. This can be done a few hours before your guests arrive.

6. Before serving, sprinkle each pumpkin with sugar, then grill for about 4 mins or use a blowtorch until the top is blistering but not burnt. Allow to cool a little, so the sugar creates a shell over the custard.