You may enjoy poking fun at the pumpkin spice lattes and candles circulating in your office or autumn-themed everything on the end caps of your grocery store, but we’re here to say if you can’t beat it — eat it.

Below is one delicious pumpkin-flavored recipe, courtesy of the family-owned Jewel’s Bakery and Cafe in Arcadia. Julie Moreno’s Pumpkin Creme Brûlée will be on the menu for a limited time this season along with pumpkin cheesecake and a pumpkin gingerbread trifle.

Get your fill without the fuss at 4041 E. Thomas Rd — or try your hand at the custard dessert with the recipe below!

Julie Moreno’s Pumpkin Creme Brûlée

Makes: 8 servings

Ingredients
2 cups heavy cream

1/4 cup light brown sugar

1/4 cup sugar, plus 4 teaspoons

8 large egg yolks

1/2 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

A pinch of cloves

1 cup mashed, cooked organic pumpkin

Directions
Preheat the oven to 325 degrees F.

Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar.

Bring to a slight simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk.

Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.)

Place on small dessert plates and serve.