I couldn’t possibly continue on with this month’s Pumpkin theme, without brulee-ing something..(I have no idea how to spell brulee-ing)..but here’s the recipe~
1 cup canned Pumpkin
1 cup packed brown sugar (reserve 1/2 for the brulee top)
3/4 tsp. ground cinnamon
1/8 tsp. allspice
1 12 oz. can evaporated milk
1. In a medium bowl combine pumpkin, eggs, sugar, cinnamon, and allspice. Stir in evaporated milk and pour into a 9-inch oven safe dish..OR into some cute individual ones! 🙂
2. Bake in a 325 degree oven for 45 minutes, or until firm.
3. Let cool, and cover the top with a layer of the reserved brown sugar..caramelize the sugar to make a crisp shell! A torch works best, but a broiler will do the job as well!
Before torching, I created some lumps and bumps in the sugar to achieve hills and valleys of burnt sugar yummyness!
Break through the sweet shell and enjoy!
This serves at least 4 people..so make sure and share! 🙂