How do you fit a pumpkin in a canning jar? When it’s made into a deliciously smooth, spiced pumpkin crème brûlée!
This is just one of the recipes you will find in Kris Holechek Peters’ book Vegan Desserts in Jars, a full-color cookbook packed with 75 easy-to-follow recipes (without any dairy or eggs!). Kris has joined us today to share this perfect holiday dessert.
Creamy, spiced pumpkin with a crisp sugar crust is as elegant as it is comforting.
- ¾ cup non-dairy milk of choice
- ½ cup raw cashews
- ¾ cup plus 2 tablespoons evaporated cane sugar, divided
- 1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- 1∕8 teaspoon salt
Makes 6 crème brûlées
Set aside six 4-ounce canning jars.
In a small bowl, combine the milk and cashews. Let them soak for about 30 minutes. Place the milk and cashews in a food processor or blender container. Purée until creamy. Add ½ cup of the sugar and the remaining ingredients, and blend until creamy, scraping down the sides as needed, about 2 minutes.
Pour the pumpkin mixture into a saucepan over medium heat, stirring often, until it begins to bubble and thicken, about 5 minutes. Fill each jar to just under the brim, leaving about ¼ inch of space. Refrigerate the jars until ready the serve.
Just before serving, sprinkle 1 tablespoon of the remaining sugar over the top of each jar. There are two options for brûléeing the desserts: using a propane brûlée torch or by broiling the tops of the desserts. If using a torch, follow the manufacturer’s instructions. If broiling, place the jars on a rimmed baking sheet and turn the broiler on high. Place the jars under the broiler, with about 2 inches of space between the jars and the element. Keeping a watchful eye (the sugar burns quickly), heat the jars until the sugar caramelizes and becomes brown, 30 seconds to 2 minutes, depending on the heat intensity.
Note: Don’t feel like messing with the brûlée part of crème brûlée? This recipe is just as delicious as a lovely custard.
Check out the 74 other amazing recipes Kris has created in Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much More.
I love that you are willing to share all these wonderful recipes and ideas. Thank you so much. I am surely going to try (I was going to say some), but I really want to try quite a few of your recipes. I am just 74, thank you God, so I still have much to do and learn.
You are a kind lady. Thank you again, Louise