Ingredients:
1 ½ cups heavy cream
½ cup whole milk
½ tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. ginger
½ cup sugar
4 egg yolks
¼ cup pumpkin puree
sugar for garnish

Directions:
Combine first 6 ingredients in a saucepan and bring to a simmer until the sugar has dissolved. Remove from heat. Whisk yolks. Slowly whisk hot cream into the yolks. Whisk pumpkin puree. Pour through a fine mesh sieve and then pour into 4 8 ounce ramekins. Bake in a hot water bath for about 35 minutes until the center of the Brulee moves slightly. Remove from pan and chill for at least 4 hours or up to 1 day.

When ready to serve, sprinkle sugar over the top and broil until the top turns brown. Let cool a moment and serve.

About: This recipe is courtesy of Executive Chef Daniel Dumont from Wentworth By the Sea Hotel & Spa — one of the last grand hotels of New Hampshire. New Hampshire (and Wentworth) is a classic New England place for spending Thanksgiving — with a long tradition of celebrating the holiday. New Hampshire native Sara Josepha Hale is the one who convinced President Abraham Lincoln to set aside a national Thanksgiving Day in November. And in 1623, David Thompson, a fisherman who had built a house on land near where the hotel is now — New Hampshire’s first settlement — kept the Pilgrims from starving by sending some of his salt cod to the Plymouth Colong when Miles Standish came up the coast seeking help.