Just in Time for Thanksgiving: Pumpkin Crème Caramel Recipe

Pumpkin Crème Caramel Recipe

This is my last pumpkin recipe post for 2010, and I saved the best for last! This is a dessert even non-pumpkin-pie fans will enjoy.

Now, this isn’t just any crème caramel. This is Pumpkin Crème Caramel, infused with fresh orange, that’s good enough to be served in the finest restaurants. Pumpkin Crème Caramel that you don’t have to feel guilty eating. Isn’t that something to be thankful for?

So, what’s the catch? There isn’t one! I am just using 2% evaporated milk in place of heavy cream. By doing this I’m saving you over 20 grams of fat and 160 calories per serving. That’s right, per serving! This little gem has just 290 calories and 3.5 grams of fat.

Ingredients you will need:

  • 3/4 cup granulated sugar
  • 2 tablespoons water
  • 1/4 teaspoon fresh lemon juice
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk (regular Evaporated Milk works great too!)
  • 3/4 cup packed dark brown sugar
  • 1/2 cup Libby’s 100% Pure Pumpkin
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon finely grated orange peel


Place six 6-ounce ramekins in a 13 x 9-inch baking pan.

Pumpkin Crème Caramel Recipe

Place granulated sugar, water and lemon juice in medium saucepan; bring to gentle boil over medium-high heat (above). Note: lemon juice helps the sugar from crystallizing. If you leave it out, just be sure to wipe down the sides of pan with a wet pastry brush.

Pumpkin Crème Caramel Recipe

Continue to cook for 5-6 minutes or until syrup turns from clear to golden, swirling pan gently (above).

Pumpkin Crème Caramel Recipe

Continue to cook for another 2 minutes or until honey-caramel in color. Immediately pour caramel evenly into each ramekin (above). Cool for about 15 minutes or until caramel has hardened.

Pumpkin Crème Caramel Recipe

Place evaporated milk and brown sugar in medium saucepan (above); bring to a gentle boil over medium heat. Cook, stirring frequently, until sugar is dissolved.

Pumpkin Crème Caramel Recipe

Whisk together pumpkin, eggs, egg yolk, vanilla extract and orange peel in medium bowl until well combined (above). Slowly whisk hot evaporated milk mixture into egg mixture.

Pumpkin Crème Caramel Recipe

Strain the custard into a glass measuring cup – this will guarantee a velvety-smooth texture (above). Pour mixture into prepared ramekins.

Add enough hot (not boiling) water to the baking pan to reach halfway up the ramekins. Note: A bain-marie – fancy word for water bath – is necessary here since it insulates the custard cups. If they aren’t insulated, the eggs can reach syneresis, the point at which the liquid separates from the solids.

Pumpkin Crème Caramel Recipe

Bake at 325° F. for 55 minutes or until custard is just set (centers should be slightly wobbly – residual heat will cook the center as it cools). Using tongs with a silicone tip, transfer ramekins to a wire rack. If you don’t have tongs with silicone tips, just wrap a rubber band around the ends of metal tongs to help grasp the cups. Cool for about 30 minutes, then cover with plastic wrap and refrigerate for 3 hours.

Pumpkin Crème Caramel Recipe

To serve, run knife around inside perimeter of ramekins; invert onto plates. For the holidays, I like to garnish with fresh pomegranate seeds. Bon Appétit!



  1. Posted November 24, 2010 at 9:09 am | Permalink | Reply

    Love this dessert! Happy Thanksgiving!

    • Posted November 24, 2010 at 9:26 am | Permalink | Reply

      Hi Maria! This is a yummy one and it doesn’t even taste light! Easily one of my faves! Happy Thanksgiving to you – hopefully you are getting full use of your new kitchen!

  2. Sunflowerdiva
    Posted November 25, 2010 at 1:45 pm | Permalink | Reply

    Nice pictures! Love the last one of you with your creation!

    • Posted November 26, 2010 at 6:43 pm | Permalink | Reply

      Thank you! The last one was fun – I was doing a little recipe demo and our kitchen asstant snapped a picture. Hope you had a great Thanksgiving!

  3. Posted November 26, 2010 at 6:17 pm | Permalink | Reply

    I love custard and want to put this one on my “must make” list for sure! Nice photos!

    • Posted November 26, 2010 at 6:40 pm | Permalink | Reply

      Hi Amy, thanks for dropping by our blog! I hope you like this custard as much as I do!

  4. Posted November 27, 2010 at 8:18 pm | Permalink | Reply

    Nice idea to garnish w/ Pom seeds! This looks delicious!

  5. Posted December 6, 2010 at 12:14 pm | Permalink | Reply

    Oh my! Delicious!

  6. Posted December 16, 2010 at 11:51 am | Permalink | Reply

    Oh how delicious is this! What a wonderful idea.

2 Trackbacks

  1. By 50 Caramel Recipes - A Night Owl Blog on September 6, 2013 at 9:38 am

    […] Pumpkin Creme Caramel / Nestle Kitchen […]

  2. By 50+ Caramel Recipes | A Night Owl Blog on August 16, 2015 at 8:01 am

    […] Pumpkin Creme Caramel / Nestle Kitchen […]

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