My favorite holiday is one day away and I couldn’t be more excited. As I’ve gotten older I’ve come to appreciate Thanksgiving as an opportunity for everyone to take a step back and spend time enjoying delicious food in the company of loved ones. That being said, I recognize not everyone has the funds and support needed to enjoy this wonderful holiday. As I give thanks for everything in my life, I’d like to take a moment to show some appreciation for a non-profit organization in my community that spends the whole year giving to those in need.
The Community Harvest Project is a non-profit farm that grows fruits and vegetables for those experiencing hunger. Millions of Americans face food insecurity on a daily basis in the U.S, and organizations such as CHP aid in providing hungry children and adults alike with nutritious food. Additionally, they hold monthly cooking classes for kids! In these classes kids learn not only how to cook dishes, but also topics in nutrition related to the foods they are making. Learning about food and how to prepare it at such a young age strengthens healthy eating habits as adults, something I can truly appreciate as a college student! During this time of thanks, I absolutely encourage you to look into what community projects may be in your area!
Now that my motivational speech is done, let’s talk food!
I’ve made countless pumpkin, pecan, and apple pies for Thanksgiving. After a while I found myself questioning why the heck I make 3 different pies for an average of 8 people a year, so I started to mix things up a bit. This year I’ve tried out a recipe that is perfect for smaller gatherings- Pumpkin Crème Brulee! It’s super quick and easy to make with ingredients you likely have on hand (in case you say….accidently burn the beloved pecan pie..) In place of heavy cream I used a combination of whole milk and 2 %. I also cut down the egg yolks compared to a traditional crème brulee and added some cornstarch for thickness. Plus, you’re getting some fiber and vitamin A from the pumpkin as an added bonus!
Pumpkin Crème Brulee
1/2 cup whole milk
1/2 cup 2% milk
1 tbs corn starch
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp nutmeg*
1/4 tsp ground cloves*
1/4 tsp ground ginger*
3/4 cup pumpkin puree
3 egg yolks
1/2 tsp vanilla extract
Sugar for topping (raw or granulated)
* Feel free to add as much or as little spice as you please!
1. Preheat oven to 325 F
2. Combine sugars and spices in a food processor and pulse for ~30 seconds.
3. In a separate bowl whisk together milks, egg yolks, vanilla, and cornstarch until combined
4. Add pumpkin and sugar mixture to milk mixture and whisk until fully incorporated
5. Add mixture to 4 individual (1 cup) ramekins placed inside of a baking pan. Fill pan with hot water until water reaches half way up the ramekin.
6. Baked 30-35 minutes, or until just set (center will still be slightly jiggly)
7. Cool for at least 2 hours
8. Top with an even layer of sugar and use a blow torch to caramelize, or place under broiler for 2-3 minutes (keep a close eye on them!)
Healthy Happy Holidays 