Reduced Sugar Pumpkin CrèMe BrûLéE

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   1. Preheat oven to 325F.

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   2. In a medium bowl whisk to combine yolks, sugar, and stevia.

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   3. In a medium saucepan bring cream to a simmer. Whisk into yolk mixture. Whisk in pumpkin, vanilla, and spices.

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   4. Strain mixture through a fine mesh sieve into a large measuring cup.

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   5. Divide mixture between six 6oz ramekins set in a roasting pan or other deep baking dish. Place pan in oven and pour in scalding hot water so it comes halfway up sides of dishes.

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   6. Bake until custards are set but jiggle slightly in the center, about 30 minutes. Transfer to a rack and let cool completely. Cover with plastic wrap and refrigerate until chilled, at least 2 hours and up to 24 hours.

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   7. Before serving, sprinkle custards with a layer of sugar and use a propane torch or broiler to caramelize sugar.

* Per serving · 4 servings · Values may vary.