Featured Recipe: Pumpkin Crème Brulee


  • 1 (12 ounce) can evaporated fat-free milk
  • ¾ cup half-and-half
  • 1 tablespoon butter
  • ¾ teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 4 egg yolks
  • 1 egg
  • ¾ cup canned pumpkin
  • ⅓ cup sugar substitute baking blend (we used Truvia brand)
  • 1 ½ teaspoons vanilla
  • 8 teaspoons sugar

Takes , serves 8.


  1. Preheat oven to 325°F. Place eight 6-ounce ramekins or custard cups in a large roasting pan. In a small heavy saucepan combine and heat evaporated milk, half-and-half, butter, pumpkin pie spice and salt over medium-low heat just until edges are bubbly and butter is nearly melted.
  2. Meanwhile, in a medium bowl beat egg yolks, egg, pumpkin, ⅓ cup sugar and vanilla with a whisk just until combined. Slowly whisk in the hot milk mixture.
  3. Divide pumpkin mixture among ramekins. Place roasting pan on oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the ramekins.
  4. Bake 30 to 40 minutes or until centers barely move when pan is touched. Remove ramekins from water; cool on a wire rack. Cover and chill at least 8 hours or overnight.
  5. Before serving, let custards stand at room temperature 20 minutes. Meanwhile, in a medium heavy skillet heat 8 teaspoons sugar over medium-high until sugar begins to melt, shaking skillet occasionally (do not stir). Once the sugar starts to melt, reduce heat to low and cook 5 minutes or until all of the sugar is melted and golden, stirring as needed with a wooden spoon.
  6. Quickly pour melted sugar over custards (if sugar hardens in the skillet, return to heat; stir until melted). Serve immediately with whipped topping!
  7. To use a kitchen torch, prepare as directed through Step 4 – let custards stand at room temperature 20 minutes. Sprinkle 1 tsp. of the sugar over each custard. Using the torch, melt the sugar by evenly moving the tip of the flame across the top of the custards to form a crispy layer.
Recipe originally published in Diabetes Living


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