Servings: 4

Weight Watcher Smart Points: 23

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1/4 cup canned pumpkin puree
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1 1/2 cups heavy cream
  • 3/4 teaspoon pumpkin pie spice
  • 1 whole vanilla bean
  • 1/2 cup whole milk


  1. 1
  2. Preheat the oven to 300 degrees F.2
  3. Slice the vanilla bean in half and scrape out the caviar from inside the bean; reserve the bean.3
  4. In a medium saucepan, heat the cream, vanilla bean and scraped caviar, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil
  5. Immediately turn off the heat and set aside to infuse at least 15 minutes
  6. Remove bean from cream mixture.4
  7. In a large bowl, whisk the egg yolks with 1/2 cup granulated sugar
  8. Whisking constantly, gradually pour in the hot cream mixture
  9. Whisk in the pumpkin puree
  10. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.5
  11. Bake in the center of the oven until almost set but still a bit soft in the center, 40-50 minutes
  12. The custard should "shimmy" a bit when you shake the pan; it will firm up more as it cools
  13. Remove from the water bath and let cool 15 minutes.6
  14. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard
  15. Refrigerate at least 2 hours, and up to 24 hours.7
  16. When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch)
  17. Uncover the chilled custards
  18. Pour as much coarse sugar as will fit onto the top of 1 of the custards
  19. Pour off the remaining sugar onto the next custard
  20. Repeat until all the custards are coated
  21. Discard any remaining sugar
  22. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes
  23. Let cool 1 minute before serving.

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