Keto Pumpkin Crème BrûléeKeto Pumpkin crème brûlée – baked inside pie pumpkins. Creamy, smooth and delicious, luscious treat with a crunchy top. The perfect seasonal desser

INGREDIENTS– 2 small pie pumpkins — about 5-6 inches in diameter (larger ones can be used, too, but not filled to the top. – 2 cups heavy cream – Pinch of salt – 6 large

Step 1Cut the pumpkins on top (leave an opening of around 4 inches) and scrape out the flesh and seeds.

Step 2Place pumpkins in boiling water for 5 minutes, then remove, drain and cool. Preheat oven to 300 F (150 C).

Step 3In a saucepan heat the heavy cream with pinch of salt. Remove from the heat, once it starts bubbling. Whisk together the sweetener and egg yolks in a bowl.

Step 4Slowly add 1/4 of the hot cream, while whisking constantly. Return the cream and egg yolk mixture to the pan. Cook on low-medium heat for 2 minutes, stirring constantly.

Step 5Add the vanilla, pumpkin puree and pumpkin pie spice. Stir to combine. Pour the mixture into the pumpkins.

Step 6Place in a baking dish and add hot water, to cover about 1 inch of the bottom of the pumpkins. Bake for 1 hour and 20-30 minutes. Cool completely. Refrigerate for up to 3 day

Step 7When ready to serve, sprinkle some brown sugar (low carb sweetened) on top of the custard and brown with a pastry torch. Serve.

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