Dairy-Free Pumpkin Crème Brûlée in Mini Pumpkins

Dairy-Free Pumpkin Crème Brûlée in Mini Pumpkins

Creamy, rich, and filled with cozy fall spices, this Dairy-Free Pumpkin Crème Brûlée is the perfect dessert for pumpkin season! Served inside adorable mini pumpkins and topped with a crisp layer of caramelized sugar, these individual desserts are almost too cute to eat! Made with pumpkin purée, warming spices, and Native Forest Organic Coconut Milk, they're perfect for Thanksgiving, fall gatherings, or a cozy night at home. Best of all, they're completely dairy-free and vegan!

The secret to their smooth, creamy texture? Native Forest Organic Coconut Milk and Let's Do Organic Cornstarch! Coconut milk creates a rich, velvety custard without the need for heavy cream, while cornstarch helps the filling thicken and set without eggs.

Each mini pumpkin is filled with creamy pumpkin custard, chilled until set, and finished with a thin layer of caramelized sugar for that classic crème brûlée crack! They're a fun, festive dessert that's surprisingly easy to make and perfect for impressing guests this fall.

Ingredients:

Pumpkin Crème Brûlée

• 1 can (400 ml) Native Forest Organic Classic Coconut Milk

• 1 cup (250 g) pumpkin purée

• 1/4 cup (50 g) sugar

• 1 teaspoon lemon juice

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• Large pinch of salt

• 2 tablespoons vanilla bean paste

• 1/4 cup Let's Do Organic Cornstarch

For Serving & Decorating

• 8 mini pumpkins

• Additional sugar, for caramelizing

• Kitchen blowtorch

Instructions

1. Wash and dry the mini pumpkins. Carefully slice each pumpkin in half and hollow out the bottom half, removing the flesh and seeds to create a small bowl for the crème brûlée. Save the pumpkin flesh and seeds to roast and enjoy later!

2. In a medium saucepan over medium heat, combine the Native Forest Organic Coconut Milk, pumpkin purée, sugar, lemon juice, cinnamon, ginger, nutmeg, cloves, salt, and vanilla bean paste. Whisk until smooth and well combined.

3. In a separate small bowl, add the Let's Do Organic Cornstarch and a few tablespoons of the warm pumpkin mixture. Whisk quickly until smooth and free of lumps.

4. Pour the cornstarch mixture back into the saucepan, whisking continuously to incorporate. Continue cooking for a few minutes, stirring constantly, until the custard thickens significantly and becomes smooth and creamy.

5. Carefully pour the pumpkin custard into the hollowed-out mini pumpkins. Cover and refrigerate for at least 4–6 hours, or until completely chilled and set.

6. Once the custard has set, sprinkle a thin, even layer of sugar over the top of each pumpkin crème brûlée.

7. Using a kitchen blowtorch, carefully caramelize the sugar until golden brown and crisp. Allow the sugar to cool and harden for 1–2 minutes.

8. Grab a spoon, crack through the caramelized sugar topping, and enjoy the creamy pumpkin custard underneath! Serve immediately and enjoy!

Tip: You can cook and purée the flesh from the mini pumpkins to use in this recipe, but canned pumpkin purée makes preparation quicker and easier. For the crispiest crème brûlée topping, caramelize the sugar right before serving! Recipe by @veggieworldrecipes