One of the best things about modern life is the availability of pumpkin year ‘round. And when I say “pumpkin,” it’s one of those times where is’s perfectly acceptable to use a canned product. Have you ever tried to make your own pumpkin puree? it’s super labor-intensive and honestly, commercially-canned pumpkin is a superior canned product.

And if you are one of those people who just love love love pumpkin, you hate hate hate that so many people think it’s a seasonal food. It’s not only for Thanksgiving or Christmas, though the flavor profile certainly fits.

Let me dispel a myth right now: creme brûlée isn’t a mysterious, difficult dessert that requires a lot of technical skill, a la a Yule log. Simply follow this recipe, including the water bath technique (believe me, if you start with cold water in the water bath, your timing is going to be way off. Lesson learned!) and use of a small hand torch to create the perfect carmelizing the sugar.

Also, don’t skip the caramel-pumpkin sauce! It totally completes this recipe. The play of sweet and salty on your palate is what makes this dish different from most creme brûlées. And it’s also super-easy to make! Follow the recipe and the techniques and you won’t be disappointed.

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The spices used are indeed reminiscent of what you expect with you are making a pumpkin-based dessert, but the spices are not so overpowering that you are teleported immediately to “fall.” You’ll enjoy this dessert any time of the year.

Surprise! This is a dessert your kids will enjoy too! Who doesn’t like crunchy caramelized sugar on top of a silky-smooth custard?

What flavors remind you most of fall fancy dinners? Are you the type of person who is perfectly happy preparing and eating a pumpkin anything in the summer? If not, make this and I feel you’ll be a convert.