Pumpkin Crème Brûlée

Click here for a PDF of this recipe without photos.

Adapted from Kitchen Express by Mark Bittman

  • 15 oz can pumpkin puree
  • 8 oz mascarpone cheese
  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • Pinch of allspice
  • Pinch of salt

Use a whisk to combine all of the ingredients.  Spoon into small ramekins or a crème brulee dish.  Sprinkle some sugar (brown or granulated) over the top.  Using a handheld torch or your broiler, heat the sugar until it caramelizes.  Serve immediately.

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