These brûlées sound and look quite fancy, but they’re really not. They are very simple to make, they just take time because you need to let them chill for 5+ hours. But the wait is worth it. The perfect harvest dessert.
½ cup 100% pure pumpkin
¼ cup (packed) light brown sugar
2 large egg yolks
1 teaspoon vanilla extract or vanilla powder
1 ½ teaspoons pumpkin pie spice
3 dashes sea salt, divided
¾ cup Cabot 2% Vanilla Bean Greek-Style Yogurt
1 tablespoon light brown sugar, divided in half
¼ cup sugar and cinnamon pumpkin seeds (we used Super Seedz)
To see how to make this recipe, visit Jenny Shea Rawn, My Cape Cod Kitchen.
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