Ditch the Latte and Make This Easy, Excellent Pumpkin Crème Brûlée

Photo by Farideh Sadeghin
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Pumpkin mania is upon us.

Store shelves are flooded with pumpkin-spice frozen pizzas and pumpkin-spice pumpkins. But you’re better than that—you deserve better than that. You can make your pumpkin dishes. Learn the name of each of those spices. Caress them gently: cinnamon, ginger, cloves, nutmeg.

We got this recipe from a 90-year-old farmer who grows some of the biggest and baddest pumpkins in Canada. You know that Canadians know a thing or two about home cooking, and this one definitely knows a thing or two about making a delicious autumn treat.

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