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Ingredients for 8 - 1/2 cup ramekins:


8 miniature pumpkins

2 cups heavy cream

1/2 cup sugar

1 tablespoon pumpkin pie spice

1/2 teaspoon cardamom

2 cups fresh-cooked pumpkin meat

8 large egg yolks

Chocolate ganache:

2 ounces Lindt Excellence chocolate bar (4 rows)

¼ cup crème fraîche or sour cream




Preheat the oven to 325 degrees.


Cut off the tops of each pumpkin as close to the top as possible.  Scrape out the seeds, replace the lid, and set on a bake sheet.   Bake until the meat is tender, about 30 minutes.  Remove pan from the oven and the caps from the pumpkins to cool.


Crème brulée:

Heat the cream, sugar and spices over medium-low heat until the sugar dissolves.  Allow to cool while preparing the other ingredients.


Mash the cooked pumpkin meat.  Stir in the egg yolks and the warm, spiced cream.  Divide the crème among the pumpkins leaving ¼” at the top for the chocolate layer.    Bake the filled pumpkins, uncovered, until just firm, about 30 minutes.


Chocolate Ganache:

Break the chocolate into ½” pieces and melt with in the cream over very low heat or in the microwave.


Spoon the melted ganache on the pumpkin crème brulee just as it is cooling from the oven.  Cool and refrigerate.


Serve the pumpkins with the lids on with a dusting of cocoa on the plate.