You may have noticed that I’ve been on a certain dessert kick. After publishing vanilla bean creme brulee and coconut creme brulee, I kind of just kept going.

Not only is it a fun (and way easier than it looks!) dessert to make, but it’s super portable and easy to give away to friends and neighbors (provided you trust them to bring your little dish back).

I’m even going to publish chocolate creme brulee before I stop my creme brulee flavors marathon. But today, I’m here with one that you can enjoy all fall – pumpkin creme brulee!

Just like my Thanksgiving Rice Krispies treats, this is perfect to take to any autumn gathering or dinner party, and it’s my preferred alternative to pumpkin pie on Thanksgiving (or Christmas, if you’re not making my gingerbread-inspired Christmas creme brulee).

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You might not have been expecting a recipe like this from me this fall, after my admission last year that I don’t really like pumpkin (heck, I made my Halloween food ideas platter using mostly mango).

But some weird part of my personality has a hard time accepting that there could be foods I don’t like. I PRIDE myself on being the least picky eater anybody will ever meet!

So, just like I forced myself to eat one olive per day for a month until I liked olives (really, I did that, and it worked), I also make it a point to try foods I “don’t like” at least once a year.

It’s easy to remember my yearly taste test with pumpkin, because let’s face it: Americans are pumpkin crazed in the fall.

While pumpkin coffee drinks don’t sound appealing to me (yuck, give me an apple cider mule any day, though) and pumpkin pasta sauces are just too much to handle, I settled on a small bite pumpkin appetizer (designed for holiday entertaining) this year (and also discovered that pumpkin creme brulee is quite good).

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It’s that time of year when people (food bloggers especially) lose their minds over all things pumpkin. Except me. For most of my life, I really didn’t care for pumpkin (give me some chocolate Halloween bark or stuffed apples instead!).

Young Lori had a nauseating experience with the smell of the pumpkin “guts” that had to be extracted from the gourds before carving jack o’lanterns.

Man, doing that task in an unventilated kitchen as opposed to outside in the fresh air was traumatizing. I blame you for this, Mom. Just kidding. I know it was probably too cold to be outside that year. Still love you.

But yeah, for a long time, that smell of raw pumpkin really put me off from eating most pumpkin things except pumpkin creme brulee (because I love any and all creme brulee).

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