The passion for pumpkin on the internet seems to be getting bigger every second! You blink and another pumpkin emoji pops up before your eyes with its smiley yellow smirk.
And it’s not just recipes, everything edible has been turned pumpkin. Just walk into Trader Joe’s. Point proven.
I did a lot of pumpkin pondering, trying to think of something new. And then I made Vegan Pumpkin Creme Brûlée. Not totally original, but not monopolizing Pinterest either. And so scrumptious!
It tastes as if you took a pumpkin pie and replaced the oat-y crust on the bottom with a caramelized sugar crust on the top. Like the most toasty roasty sweet pumpkin treat you’ve ever tasted.
Have you heard of hemp tofu? It’s tofu with hemp seeds instead of soy beans from Tempt. And it’s the base of this pumpkin custard. I used to love silken tofu puddings and custards, but silken tofu didn’t love me. Now with hemp tofu, silky soy-free puddings are possible!
Tempt has multiple seasoned flavors of hemp tofu for savory somethings, but we just want the plain for this pumpkin recipe.
It does add a little more fat than my recipes usually have, but its all from power-packed hemp seeds. Creme Brûlée brimming with protein, iron, and fiber? Yes please! But you can use silken tofu instead if you prefer, just leave out the non-dairy milk.
If you want that glass-shattering effect then you’re going to need a blow torch, but if you’re okay with just a crunchy crystalized sweet crust then your oven on broil will work just fine. A few minutes, close watching, and careful fingers (I burnt 2 of mine, so seriously be careful!).
I don’t recommend using coconut sugar for the top, it just tastes a little too burnt. Evaporated cane sugar makes for just the right amount of toastiness.
Yields 3 servings
10 minPrep Time
45 minCook/Chill Time
55 minTotal Time
8 oz. hemp tofu (or 12 oz. of silken tofu)
1/2 cup non-dairy milk (do not use if using silken tofu)
15 oz. can of pumpkin puree
1 tsp pumpkin pie spice
3/4 cup coconut sugar
2 tsps cornstarch
Organic Cane Sugar for the topping
- Preheat the oven to 325F.
- Blend the tofu and non-dairy milk on high until very smooth.
- Add the pumpkin puree, pumpkin pie spice, coconut sugar, and cornstarch to the blender. Blend again until smooth.
- Divide between the ramekins.
- Place ramekins inside a cake pan or casserole pan deep enough to create a water bath. Pour boiling water into the pan around the ramekins so they are about half way immersed in water.
- Bake for 40-45 mins at 325F until the edges are slightly brown.
- Let them cool, then chill overnight.
- Right before serving, sprinkle the tops of the pumpkin custards with evaporated cane juice and brulee with a blow torch or in your oven on broil for 3-4 mins.
- Serve immediately.