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INSTRUCTIONS
Preheat oven to 325°F.
Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, pumpkin pie spice, and salt.
Pour mixture through a fine-mesh sieve into a large measuring jug or pitcher.
Divide mixture between four Mini Pumpkin Cocottes, about ½-inch from the top.
Place mini cocottes in a baking dish and fill with hot water to reach halfway up the sides of the mini cocottes.
Bake until just set, 50 minutes to 1 hour. Remove mini cocottes and refrigerate until completely cool, at least 4 hours or overnight.
Sprinkle about 1 tablespoon of sugar onto each pumpkin crème brûlée. Melt the sugar with a chef’s torch until crisp and dark brown, 1-2 minutes. Allow to cool before serving.
Recipe created by @larabuchar
