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Pumpkin Creme Caramel

Makes: 8 servings
Prep 25 mins Bake 40 mins
Pumpkin Creme Caramel
  • 1 1/3  cups  sugar
  • 6  eggs, beaten
  • 1 1/2  cups  canned pumpkin
  • 2 5  ounce can  (1-1/3 cups) evaporated milk
  • 1/2  cup  sugar
  • 2  teaspoons  pumpkin pie spice
  • 2  teaspoons  finely shredded orange peel
  • 2  teaspoons  vanilla
  •  Pomegranate seeds (optional)

1. Preheat oven to 325 degree F.

2. To caramelize sugar, melt the 1-1/3 cups sugar in a heavy large skillet over medium-high heat, shaking the skillet occasionally. When the sugar starts to melt, reduce heat to low. Cook, stirring frequently with a wooden spoon, until sugar is golden brown. Remove skillet from heat; immediately pour the caramelized sugar into eight ungreased 6-ounce custard cups. Holding cups with pot holders, quickly tilt to evenly coat bottoms of cups.

3. Place cups in two 2-quart square baking dishes. Stir together eggs, pumpkin, evaporated milk, the 1/2 cup sugar, pumpkin pie spice, orange peel, and vanilla in a large mixing bowl. Pour the pumpkin mixture over caramelized sugar in cups. Place the baking dishes on the oven rack. Pour boiling water into the baking dishes around cups to a depth of 1 inch.

4. Bake in the preheated oven for 40 to 45 minutes or until a knife inserted near the centers comes out clean. Remove cups from water. Cool slightly on wire rack. Cover and chill for 4 to 24 hours.

5. To serve, loosen edges of custards with a knife, slipping the point of a knife down the sides to let in air. Invert a dessert plate over each custard, turn cup and plate over together. Scrape the caramelized sugar that remains in cup onto the custard. If desired, garnish with pomegranate seeds. Makes 8 servings.

Nutrition Facts (Pumpkin Creme Caramel)
  • Servings Per Recipe 8,
  • cal. (kcal) 294,
  • Fat, total (g) 7,
  • chol. (mg) 170,
  • sat. fat (g) 3,
  • carb. (g) 52,
  • fiber (g) 1,
  • pro. (g) 8,
  • vit. A (RE) 2153,
  • vit. C (mg) 4,
  • sodium (mg) 88,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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