Pumpkin Crème Brûlée

1

In a large bowl, whisk together egg yolks and sugar until smooth. Stir in pumpkin purée, vanilla extract, cinnamon, and nutmeg.

2

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.

3

Gradually add the hot cream to the egg mixture, stirring constantly to prevent the eggs from scrambling.

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