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This Pumpkin Ginger Crème Caramel is a great twist on pumpkin pie all topped with a yummy ginger whipped cream.

I bet you were thinking I was going to miss this weeks Tuesday with Dorie.

Almost did.

Though it had nothing to do with procrastination.

See, I bought the wrong kind of pumpkin.

I went to grab the pumpkin puree, but instead I got the pumpkin pie puree.

Ever have that happen to you?

And I didn’t want to throw it away, I just didn’t know what I wanted to make with it.

This weeks Tuesday with Dorie choice was Crème Brulee, I figured that this would be my chance to use up that pumpkin.

I, of course, did an inspired by so that I could give you a recipe.

So I made crème caramel, which is in the same family as crème brulee.

This is where the almost missing TWD came in.

See I had to make this recipe 3 times to get it right.

I am just not used to working with the canned pumpkin pie, it is runnier than just pumpkin puree, and already has some sugar in it.

So the first batch was super runny.

The second batch I didn’t add sugar because I thought the pumpkin pie puree would have enough…wrong.

And finally the third batch came out how I wanted it.

I will try and be more careful next time when I am picking out my pumpkin puree, but it is nice to know that I can still come up with something when I screw up and grab the wrong can.

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Custard Recipes?

Orange Caramel Topped Flan

Pear Nutmeg Creme Caramel

Cake Batter Sprinkle Flan

Coconut Lime Flan

Mini Blackberry Creme Caramel Cheesecakes

Pumpkin Ginger Crème Caramel

Pumpkin Ginger Crème Caramel

Yield: Makes about 4-5 servings depending on the size of your ramekin.

Ingredients

  • For the Pumpkin Ginger Crème Caramel:
  • 2 TBSP fresh ginger root, chopped
  • ½ cup whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar, divided
  • 2½ TBSP water
  • 2 large eggs
  • ¾ cup canned pumpkin pie mix
  • 1/8 tsp salt
  • For the Ginger Simple Syrup (which is needed for the whipped cream):
  • 12 ounces fresh ginger, thinly sliced
  • 1 ½ cups sugar
  • 1 ½ cups water
  • For the Ginger Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 TBSP granulated sugar
  • 3 TBSP Ginger Simple Syrup

Instructions

  1. For the Pumpkin Ginger Crème Caramel:
  2. Preheat the oven to 325F.
  3. Place the ginger root, milk and cream in a medium saucepan and bring to a boil over medium-high heat. Set aside to steep for 1 hour.
  4. Pour through a strainer and discard the ginger root solids.
  5. While the ginger is steeping, prepare the ramekins.
  6. Place ½ cup of the sugar and the water in a small saucepan and cook until the sugar is caramelized, about 8 minutes.
  7. Pour into 8 clean, dry 5-ounce ramekins.
  8. Tilt the cups so that the bottoms are evenly covered. Set aside.
  9. Place the eggs, pumpkin pie mix, the remaining ¼ cup sugar, and salt in a large bowl and mix to combine.
  10. Add the cooled, strained milk and mix to combine.
  11. Pour the custard into the prepared molds.
  12. Place in a hot water bath and transfer to the oven.
  13. Bake until the custards jiggle but do not ripple, about 30 to 40 minutes.
  14. Cool to room temperature and place plastic wrap directly on the surface.
  15. Refrigerate at least 12 hours and up to 2 days.
  16. Run a knife around the edge of the ramekins to help them release.
  17. Flip each ramekin out onto the serving plate you are using.
  18. Top with Ginger Whipped Cream and serve.
  19. For the Ginger Simple Syrup:
  20. In a small saucepan, bring ginger, sugar, and water to a boil over medium heat.
  21. Cook 2 minutes.
  22. Strain the mixture through a sieve, discarding ginger.
  23. Store in an airtight container in the refrigerator up to 1 week.
  24. This makes far more than you need for this recipe, but can be used in a variety of ways…especially great in cocktails.
  25. For the Ginger Whipped Cream:
  26. With standing mixer with whisk attachment or electric hand mixer, beat cream.
  27. Start slowly, as cream thickens, turn the speed up.
  28. As it gets foamier, start checking for a soft peak.
  29. In a slow stream, add the ginger syrup and sugar.Whip the mixture together until you get stiff peaks.
© Peabody

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Comments

  4. I love pumpkin and ginger, so this sounds fabulous. I have to admit though, I’m also guilty of accidentally getting the pumpkin pie filling rather than the pumpkin puree – so irritating that they look so much the same!

    Reply

  9. I’ve never had a burning desire to make creme caramel…until right now. I think I’m drooling a little. Congrats on LB’s progress- I’m rooting for her.

    Reply

  10. HURRAH for LFB!
    Your patience has paid off! You know, usually after the second recipe doesn’t work (oh, who am I kidding, after the *first*), I throw my hands up in the air and vow never to do it again. But now you have this silky custard to enjoy on this chilly (well, it’s chilly here, heh) day!

    Reply

  12. Sounds like some really good news about LFB! I certainly hope that all continues to go in the right direction! Really, the creme caramel looks fabulous.

    Reply

  14. Plenty of times I get the wrong thing and have to go back for the right thing but then sometimes I ‘challenge’ myself to make it work . . . third times charm.
    Now . . . what is ginger simple syrup. I went looking for ginger syrup in the asian markets here and found na-da! Ended up making my own by Lynn’s recipe. Was I looking for the wrong thing?

    Reply

  17. I’ve always been just so-so with creme caramel, but when I opened up this page I thought “this is the one I’ve been waiting for!”. Even the post title translates to my plight–I think i just haven’t had the right one, but it’s time to make that wrong a right. Glad to hear LFB is doing well 😉

    Reply

  18. ohhh, sounds great! I was just thinking about pumpkin custard when I saw these cute little sugar pie pumpkins at the market today! Great idea! Glad to hear LFB is doing well.

    Reply

  24. One of my pet peeves is food manufacturers who package similar products in identical packaging — like pumpkin and pumpkin pie filling, evaporated milk and sweetened condensed milk, etc. With all of the talented graphic designers in the world, you’d think the food companies could come up with a variety of packaging options!

    Reply

  28. the food is beautiful, but more importantly, glad to hear the good news about your bunny. I hope she continues on the path to good health!

    Reply

  31. Jum, pumpin and ginger in a crème brûlée!! That sounds very nice. Unforunately I haven’t been able to find canned pumpkinpuree here in Holland…
    I made my crème brûlée with star anise and white chocolate.

    Reply

  39. I love that you love pumpkin so much because I am getting that pumpkin urge and I can always count on your blog to provide some awesome recipes. This looks sooo delicious, I’m going to have to try it 🙂

    Reply

  44. I’m so glad that our LFB is doing better, step by step each week. He has a good mommy.
    I love your twist on this dish (that rhymes! sort of)

    Reply

  54. I, too, bought pumpkin pie puree by mistake. Thanks for posting this, I’m so glad to see that all of your hard work paid off! I starred it and will definitely be making it!

    Reply

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