1 1/2 t. The Killer Cook's Punk Pumpkin Spice

2 c. Heavy whipping cream

1/2 c.+ 2 T. Sugar

4 egg yolks

1 Vanilla bean

6 small pumpkins

2 c. Water 

Foil cut into six 8” pieces


1 t. The Killer Cook's Punk Pumpkin Spice

2 T. Sugar


Preheat oven to 325 

Prepare your Pumpkins: 

Fill a large pot with water.   

Add pumpkins and allow to come to a boil.   

Boil pumpkins for 15 minutes.   

Remove pumpkins and allow to cool completely.   

Cut tops off the pumpkins to make lids. 

Scoop out the insides of the pumpkins leaving a 1/2” thick wall on sides and bottom.



Whisk egg yolks and sugar until creamy and set aside. 

Split vanilla bean length wise and scrape out seeds. 

Heat cream, Punk rub, vanilla beans and the vanilla pod over medium heat until simmering. 

Allow to cool for 10 minutes. 

Very slowly add cream to the egg mixture. 

Mix until combined. Add vanilla and mix. 

Divide batter into pumpkins. Wrap bottoms of pumpkins with foil and squeeze around the sides. 

Add pumpkins to a roasting pan. 

Bring water to a simmer.

Pour enough water in the roasting pan to come up half way to the pumpkins. Bake for 45 minutes. Allow to fully cool at room temperature.

Cover tops of each pumpkin with plastic wrap. 

Refrigerate for at least 3 hours. 

Remove from refrigerator 20 minutes before serving. 

Immediately before serving, sprinkle sugar topping on the surface.

Using a kitchen torch, melt the sugar to a deep golden brown.