Pumpkin Creme Caramel is the perfect sweet-spicy dessert that is so easy to make. Gluten free, creamy and delicious. 
You did it guys! You truly, deeply inspired me to create a dessert with pumpkin, right in the middle of a beautiful Aussie Spring-Summer. I mean, we have mangoes and peaches and blueberries to choose from. No-one is looking at pumpkin (or not). Well, someone is! My feed on Instagram and Pinterest has nothing else but beautifully curated pumpkin soups and pumpkin pies. I just ended up feeling inspired, even though there is no hope of canned of pumpkin puree here. So I made a large batch and stocked up my freezer for the base of a few pumpkin treats starting with this Pumpkin Creme Caramel. And well, we all have to agree, pumpkin is delicious.
Since, the scene is very different on our side as compared to the Fall vibes in the Northern hemisphere, my pictures would look very different and I’m totally fine with that. I didn’t want to go out there and create a Autumn-ish ambience in my photos when the truth is that great food can be enjoyed in any season, in any part of the world. Especially since this Pumpkin Creme Caramel is gluten-free and is really easy to make.

I love the texture of a Creme Caramel. It’s light but creamy and silky and can make such neat slices. To add some crunch, I topped them with cinnamon roasted walnuts that very easy to make as well. The most challenging thing about this dessert for me is the wait time to eat it. I...