Pumpkin Crumble

I love pumpkin desserts during the holidays but the traditional pumpkin pie does get boring after a while. This recipe is a twist on Creme Brulee, it is very tasty!

Pumpkin Crumble
1 1/4 C Heavy Cream
1 Tbsp. Vanilla Extract
5 Egg Yolks
6 Tbsp. Granular Sugar
1/2 C Pumpkin pie filling with spices
2 Tbsp. Orange flavoring (can use liqueur)
1/4 C Brown sugar
1/2 tsp. Cinnamon

In heavy saucepan bring cream to a boil, stir often to avoid scorching, remove from heat. Add in vanilla. Let stand 20 minutes. In medium bowl whisk together yolks and granular sugar. Add in pumpkin and orange flavoring. Whisk cream mixture into pumpkin mixture. Divide custard among 6, 40z. custard cups. Arrange cups in a water bath (large pan containing water, water should go half way up the sides of the custard cups), bake at 350 Degrees until the sides are set but the center wiggles slightly, about 20 minutes. Remove from water bath and let cool. Refrigerate at least 4 hrs before serving.

Combine brown sugar and cinnamon in small bowl, at service sprinkle tops with brown sugar mixture. Caramelize tops with a kitchen torch or in oven using the broiler setting.

ENJOY!