Pumpkin Creme Brûlée or Pumpkin Eggnog Creme Brûlée- dairy intolerant, gluten free

Extra Nog and don’t want to drink it? Tired of Pumpkin Pie for Thanksgiving?

I needed to figure out what to make if we had extra Eggnog since you always seem to have extra and I hate throwing anything away. Creme Brûlée is one of those desserts that you think you can only have in a restaurant, but guess what… During a Coronavirus Pandemic 2020 you cannot just go into a restaurant and easily order anything you want.


Makes approximately 6 servings


1 cup Good Karma Flaxmilk or full fat non dairy milk or Vegan Eggnog

1 cup pumpkin puree

4 large egg yolks

¼ cup brown sugar

1 1/2 ounces non-fat greek yogurt

1 1/2 ounces goat cheese, softened

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon vanilla or almond extract


Preheat oven to 350F. Place ramekins or custard cups into a shallow baking dish, and fill the dish with water to half-way up the sides of the ramekins. Don’t have ramekins, use small empty glass jam jars!

Pour the milk and pumpkin into a pan over medium heat. Cook and stir occasionally until the mixture simmers and feel a bit warm. This will take about 10 minutes.

While the milk and pumpkin are heating, place the egg yolks and sugar into a mixing bowl; beat until combined and frothy. Stir in the yogurt and cheese until well blended and smooth. Stir and combine the heated milk and pumpkin mixture into the egg mixture. Mix stir in the nutmeg, cinnamon, and vanilla.

Pour the batter into the prepared ramekins, dividing evenly. Place in a deep baking pan filled with water half way up the jars. Bake in preheated oven until custard has set, approximately 40 minutes. Centers should wiggle slightly when shaken, but not be soupy.

Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving. Remove from refrigerator and enjoy a scoop at a time.

Top with eagn whipped cream if you like!



Back to blog

Leave a comment

Please note, comments need to be approved before they are published.