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Crunchy-Topped Pumpkin Brûlée

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  • Prep 20 min
  • Total 3 hr 35 min
  • Servings 6
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Skip the broiled sugar-topped brûlées that require special tools and opt for our easy, make-ahead dessert topped with crunchy granola.
Created Oct 13, 2010
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  • 6 egg yolks
  • 1/3 cup (75 mL) granulated sugar
  • 1 1/2 cups (375 mL) whipping (heavy) cream
  • 1 cup (250 mL) canned pumpkin (not pumpkin pie mix)
  • 2 tsp (10 mL) pumpkin pie spice
  • 1/2 pouch (one) Nature Valley* Honey & Oats Crunchy Granola Bar, finely crushed, about 3 tablespoons


  • 1
    Heat oven to 325ºF. Grease 6 (6-oz) ramekins or custard cups with butter; place in 13x9-inch (3-quart) glass baking dish. In large bowl with wire whisk, beat egg yolks about 1 minute or until slightly thickened. Beat in sugar, cream, pumpkin and pumpkin pie spice until smooth. Divide mixture evenly into ramekins.
  • 2
    Place baking dish on rack in centre of oven. Add warm water to dish until halfway up sides of ramekins. Bake uncovered 50 to 55 minutes or until set. Carefully remove baking dish from oven; place on wire rack. Cool 20 minutes.
  • 3
    Remove ramekins from water. Cover each with plastic wrap; refrigerate at least 2 hours to chill.
  • 4
    Before serving, remove plastic wrap from ramekins; top each with about 1/2 tablespoon granola mixture.

Expert Tips

  • Tip 1
    How-To: Instead of purchasing pumpkin pie spice, you can make your own. Mix together 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves.

Nutrition Information

No nutrition information available for this recipe
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