With all the fall flavors of pumpkin pie in a classic custard dessert that's made completely egg free and dairy free. This creamy vegan pumpkin creme brûlée makes a impressive vegan Thanksgiving dessert.
Slice the vanilla pod in half and scrape out the seeds. Add the seeds and pod to a saucepan with the coconut milk and simmer on a medium heat for 5 minutes - do not boil.
Pass the mixture through a sieve to remove the vanilla pod and add the coconut milk back to the saucepan and add the pumpkin puree, maple syrup, pumpkin spice and sea salt.
In a small bowl, mix together the cornstarch and non-dairy milk until it forms a paste. Add the paste to the saucepan with the remaining ingredients and bring the mixture to a simmer and whisk continuously for 5 minutes.
Pour the mixture into ramekins of your choice (I use 3.5") and allow them to cool at room temperature for 15 minutes before transferring them to the fridge to chill and set for 2 hours.
Just before serving, add 1.5 tbsp of caster sugar in an even layer on top of each dessert. Use a blowtorch to caramelise the sugar until browned. Serve immediately.
Store this pumpkin spice creme brulee in the fridge before caramelizing the top. Make sure they are airtight by sealing them with some cling-film until ready to serve
For the best results I recommend using a blow torch. You can however caramelize the sugar under the grill. You just need to make sure it is very hot, as you don't want to leave them under there for too long as this could melt the pudding underneath. If using the broiler method make sure the pots you are using are able to withstand the temperature of the grill.