Spiced pumpkin brûlée, granadilla

Rate this recipe


Preparation info

  • Serves 8

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Use ripe pumpkin with good colour. SMELL it. It must smell like pumpkin for it to taste like pumpkin. This goes for all fruit and vegetables you want to eat or use in a recipe.


Pumpkin brûlée

  • 45 g individual servings - 360 g
  • 350 g pumpkin – skin on – cut into wedges
  • salt and pepper
  • 250 g pumpkin purée
  • 15 g castor sugar
  • 125 g cream
  • 3 egg yolks
  • pinch ground allspice
  • pinch ground cinnamon
  • salt and white pepper

Pumpkin wedge

  • 1 pumpkin – cut into 8 × 65 g wedges
  • olive oil – for drizzling

Chiffonade leek

  • 4 baby leeks – cut in half lengthways and thoroughly washed
  • ice water

Granadilla dressing

  • 80 g granadilla pulp
  • 20 ml olive oil/canola blend
  • Maldon sea salt flakes
  • 5 ml honey
  • few drops water
  • salt and white pepper
  • 40 g pumpkin seeds – dry-pan toasted until popping


First make the pumpkin purée. Place the pumpkin wedges on a tray and season. Add a splash of water for steaming. Cover with foil and place in a 180°C oven for about an hour, until soft. Remove and leave to cool. Discard the seeds and scoop the flesh into a Thermomix or blender, and blend until a smooth purée forms.

To make the brûlée, line four ring moulds with cling film and foil, ensuring that the base is properly sealed. Place the pumpkin purée in a Thermomix jug or blender. Add the sugar, cream and egg yolks, and blend. Add the allspice and cinnamon, and season with salt and white pepper. Pour the blended mixture into the prepared moulds.

Place the moulds in a bain marie and add water until halfway up the side of the moulds. Bake at 165°C for 35–40 minutes until the custard is just set. The brûlée should have a slight wobble when shaken. Refrigerate to set completely. Remove from the moulds, cut each in half and return to the fridge. Remove the brûlée an hour before serving, to serve it at room temperature.

Remove the seeds from each pumpkin wedge. Place the wedges onto an oven tray and wrap in foil. Cook in a wood-fired oven until cooked but still slightly firm, or use your oven at 180°C. Remove the foil and drizzle with olive oil. Put the tray back into the wood-fired oven until slightly blistered and soft. Remove from the oven and season.

Remove the outer leaf from the baby leeks and finely chiffonade the remaining leaves. Place in ice water to curl, and reserve.

To make the granadilla dressing, whisk the ingredients together until homogenous and season to taste with salt and pepper.

To assemble, place a hot wedge of pumpkin on each heated plate. Place a half-moon of pumpkin brûlée in the cavity of the roasted pumpkin. Top with 10 g chiffonade baby leeks and drizzle with 15 ml granadilla dressing. Sprinkle the pumpkin with 5 g pumpkin seeds.