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Pumpkin Creme Brulee With a Hint of Honey

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“This recipe calls for apple juice which is different from other recipes I've seen. Nice treat for Thanksgiving! I haven't made this yet so please note that my recipe was from a community cookbook and it was missing some steps. I added step 5 because it was the only way I could see getting the pumpkin in with the yolk mixture before chilling! I also guessed what should be done with the vanilla bean. I suggested removing it at one point, but please do what you think is best and let me know!”
1 pie size brulee

Ingredients Nutrition


  1. In a large non-aluminum saucepan, simmer over low heat, the pumpkin, apple juice, cinnamon, ginger and 3 tablespoons of the honey. Reduce to 1 cup.
  2. Heat cream and vanilla bean to boiling and combine with pumpkin mixture.
  3. Simmer until reduced to 2 cups. (Remove vanilla bean?).
  4. Place egg yolks, the 2 remaining tablespoons honey and 5 tablespoons sugar in a small bowl, in a pan of simmering water and whisk over low heat until you reach the consistency of custard.
  5. Combine all ingredients and mix well. (This was not in my recipe but I guessed it needs to be here before chilling!).
  6. Pour into a pie dish and chill.
  7. Before serving, sprinkle with 1 tablespoons of sugar and glaze under boiler.

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