Servings: 8 1 3/4 cups heavy whipping cream 3 large whole eggs 1/2 cup sugar, plus extra for caramelizing 1 cup pumpkin puree 1/4 tsp ground cinnamon What you will need: -Ovenproof ramekins or custard cups -A handheld torch.
If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!) Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.