Pumpkin Spice Creme Brulee

A delicious dairy free custard infused with pumpkin and warm spices topped with a shatteringly crisp caramel creme brulee topping. Made with Native Forest Classic Coconut Milk by @darngoodveggies

This really is what pumpkin dreams are made of!

Dip your spoon right into this cozy fall recipe!

Ingredients

• 1 can Native Forest Coconut Milk⁠

• 1/2 raw cashews⁠

• 2 tablespoons arrowroot starch⁠

• 1/4 cup pumpkin puree⁠

• 1/4 cup maple syrup⁠

• 1 teaspoon pumpkin pie spice⁠

• 1 teaspoon vanilla extract⁠

• 1/4 teaspoon salt⁠

• 1/4 teaspoon turmeric (optional for color)⁠

• 2 tablespoons sugar

Directions

1. Add all the ingredients, except the sugar, into a high speed blender and blend until smooth. Pour the mixture into a pot and heat on medium, stirring constantly, until the mixture thickens.

2. Pour the mixture into 4 ramekins and place in the fridge to set, about 4 hours.

3. Evenly sprinkle the sugar over the tops of the custards. Place them onto a sheet pan and into an oven set to broil. Watch them closely and remove them once the tops are golden and bubbly. Let them harden and cool before serving.