Speaking of Halloween, I also roasted my own pumpkin for the first time! I ended up with enough pumpkin puree from my pie pumpkin to make pumpkin creme brûlée and a pumpkin pie. Then I also roasted the seeds to have as a snack! Here is my recipe for pumpkin creme brûlée. It was absolutely delicious.
Roast Your Own Pumpkin Creme Brulee
(adapted from Food Network)
1 pie pumpkin
1 1/2 cups heavy cream
1/2 cup skim milk
1/4 tsp cinnamon
a few pinches nutmeg
1 pinch cloves
1 pinch ginger
4 egg yolks
1/2 cup sugar
1/4 cup puree
extra sugar for the topping
1. To roast the pumpkin: cut the thing in half, take the seeds out, and place both halves face down on a baking sheet, cover in foil and place in the oven at 350 for 90 minutes. When done and cool, scoop out the pumpkin and puree in the food processor. Place in container and place in fridge until ready to use.
2. Preheat oven to 300 degrees.
3. In a medium saucepan, place the cream, milk, cinnamon, nutmeg, cloves, and ginger. Place over medium heat until just simmering.
4. In a medium bowl, whisk egg yolks with the sugar. Slowly incorporate the cream mixture and then whisk in the pumpkin. Pour into ramekins and place ramekins into a 13 by 9 inch pan. Fill the pan with water until about halfway up the ramekins. Place in oven and let cook for about 40 minutes. Mixture should wobble, but be firm around the sides. Wrap each ramekin in plastic wrap and place in the fridge to cool for at least 2 hours.
5. When ready to serve, take out the ramekins, sprinkle sugar over the tops and toast with a small kitchen torch.
Oh, and hear are a few gems from my little halloween celebration :). Lauren and I were cereal box characters, Caryn was rocking the guess who costume, and Brian went with an old favorite: Batman!