A breakfast-meets-dessert concept, Chef Brust incorporates pumpkin into this usually intimidating dish, while still making it manageable for home chefs.


For the pumpkin flan

  • 1 ½ cup Granulated Sugar
  • 1 cup Water
  • 1 ½ cup Pumpkin Puree
  • 2 oz Maple Syrup
  • 2 each Whole Eggs
  • 4 oz Heavy Cream
  • 1 Tbsp Grand Marnier
  • ½ tsp Fine Sea Salt

For the pie spice

  • 3 Tbsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 2 tsp Ground Nutmeg
  • 1 ½ tsp Ground Allspice
  • 1 ½ tsp Ground Cloves

For the pie spice syrup

  • 1 ½ cup Maple Syrup
  • As needed Pie Spice


For the pumpkin flan: Step 1

First cook the water and sugar till caramelized, the deeper brown the less sweet and more bitter it will become.

Step 2

Place 6 each 5-6oz ramekins into a baking dish, place two tablespoons of the caramelized sugar into each ramekin.

Step 3

In a mixing bowl, combine the pumpkin puree, maple syrup, eggs, Grand Marnier and salt together.

Step 4

Place 4oz of the mixture on top of the caramelized sugar.

Step 5

Place enough piping hot water in the baking dish to fill halfway up the ramekin.

Step 6

Place in a 300°F oven for 30-35 minutes, flan should be set with a slight jiggle.

Step 7

Allow to cool.

For the Pumpkin spice

Mix all ingredients together in a bowl.

For the syrup

Lightly heat the syrup and add as much pie spice as you prefer.