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Pumpkin Crème Brûlée

9 November, 2021 by Tara 9 Comments

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A recipe for Pumpkin Crème Brûlée! This creamy vanilla and pumpkin custard is topped with a layer of caramelized sugar for a fun fall-inspired twist on the classic dessert.

Pumpkin Crème Brûlée in a white ramekin with whipped cream, cinnamon stick, and mint.

Crème Brûlée is a favorite of mine and I am so excited to share this seasonal version today! This particular Autumn-themed Creme Brulee is flavored with pumpkin and pumpkin pie spice in addition to the vanilla bean.

The dessert is especially perfect for the holidays since it can be prepared a day (or up to three) in advance and refrigerated. Simply caramelize the top immediately before serving.

For garnish, I topped each Pumpkin Creme Brulee with whipped cream, a cinnamon stick, fresh mint, and a sprinkling of additional pumpkin pie spice (or cinnamon sugar).

Close up of Pumpkin Crème Brûlée in a white ramekin with caramelized sugar topping.

A Few Creme Brulee Tips

This recipe uses pumpkin puree, NOT pumpkin pie filling. Pumpkin puree simply contains cooked and pureed pumpkin.

While beating the eggs, add the warm heavy cream in a very thin and light stream to keep the eggs from scrambling. If a few pieces do scramble, strain the mixture before dividing among ramekins.

Carefully pour the water into the baking dish around the ramekins and transfer to the oven. Move gently and slowly so no water splashes into the custard and no custard falls into the water. The water should reach about halfway up the ramekins.

Bake the custards just until set around the edges, but still very lightly wobbly in the center. Deeper ramekins will take longer (about 45-50 minutes) than the wider, more shallow ramekins (closer to 30-35 minutes).

If you don’t have a torch to caramelize the sugar, stick the ramekins under a broiler just until the sugar caramelizes to a deep golden brown. Keep an eye on them and rotate as needed to evenly heat. Make sure the custard is completely chilled before caramelizing the top.

Don’t cover the top with sugar and torch until immediately before serving. It will soften with time and lose that contrasting crisp texture.

Notable Ingredients

If you don’t have vanilla beans available, substitute with about 1 teaspoon vanilla bean paste.

Pumpkin pie spice is a spice mixture often comprised of cinnamon, ginger, nutmeg, cloves, and allspice. It can be found in the spice section of most American grocery stores, particularly in the fall. Savory Thoughts also has a great recipe for making Homemade Pumpkin Pie Spice.

Looking for more recipes with pumpkin?

Try my:

  • Pumpkin Spice Biscotti
  • Orange Pumpkin Pancakes
  • Pumpkin Crepes with Mascarpone Cream
Pumpkin Crème Brûlée in two white ramekins with whipped cream and cinnamon sticks.

This recipe was originally posted in November 2014 and updated November 2021.

Pumpkin Crème Brûlée Recipe

Adapted from Use Real Butter

Pumpkin Crème Brûlée in two white ramekins with whipped cream and cinnamon stick.
Print Pin
5 from 5 votes

Pumpkin Crème Brûlée

A recipe for Pumpkin Crème Brûlée! This creamy vanilla and pumpkin custard is topped with a layer of caramelized sugar for a fun fall-inspired twist on the classic dessert.
Course Dessert
Cuisine N/A
Keyword autumn, creme brulee, dessert, fall, pumpkin, pumpkin spice
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time: 4 hours 20 minutes
Total Time 5 hours 20 minutes
Servings 4 Servings

Ingredients

  • 1 1/2 cups (355 milliliters) heavy cream
  • 1 vanilla bean
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (50 grams) light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 5 large egg yolks
  • Pinch salt
  • 1/2 cup (120 grams) pumpkin puree

Topping:

  • 1/4 cup (50 grams) granulated sugar
  • Whipped cream
  • Cinnamon sugar or pumpkin pie spice for sprinkling

Instructions

  • Place 4 (6 ounce, 170 milliliter) ramekins in a deep, large baking dish and set aside.
  • In a small saucepan, place the heavy cream over medium heat. Scrape in the seeds from the vanilla bean and add the emptied pod. Whisk in the pumpkin pie spice.
  • Once the cream begins to steam, but not boil, remove from heat, cover, and steep for 20 minutes.
  • Preheat oven to 325˚F (160˚C).
  • In a medium bowl, whisk together the brown sugar, granulated sugar, egg yolks, and salt until light and thickened.
  • Remove the pod from the heavy cream. While whisking the eggs, slowly add the heavy cream in a thin stream, careful not to heat the eggs too quickly or beat too much air into the mixture. If any of the eggs scramble, strain the mixture.
  • Whisk in the pumpkin puree.
  • Divide the custard evenly among the ramekins. Carefully fill the pan halfway up the ramekins with hot water without splashing any into the ramekins.
  • Gently transfer the pan to the preheated oven without splashing any water. Bake until set, but still a little loose in the center, 35-45 minutes.
  • Carefully remove the ramekins from the baking dish and allow to cool to room temperature on cooling rack.
  • Cover and refrigerate 4 hours to overnight.
  • Once ready to serve, top each custard with an even layer of sugar, about 1 tablespoon (12 grams). Move the flame from a culinary torch across the entire surface until the sugar starts to darken and caramelize.
  • Serve immediately with whipped cream and a sprinkling of cinnamon sugar or pumpkin pie spice.
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Filed Under: Desserts

Previous Post: « Crab and Avocado Rolls and The Seafood Shack
Next Post: Perfect Pie Crust and Baking Class »

Reader Interactions

Comments

  1. Carole

    19 November, 2014 at 2:05 pm

    Hi Tara, just stopped by to let you know you’ve been featured today over at Carole’s Chatter. Cheers

    Reply
    • Tara

      19 November, 2014 at 9:53 pm

      Thanks! Will check it out!

      Reply
  2. huntfortheverybest

    20 November, 2014 at 8:57 pm

    this looks like a great version of creme brulee.

    Reply
    • Tara

      1 December, 2014 at 9:35 pm

      Thanks!

      Reply
  3. Brianna

    10 November, 2021 at 6:39 pm

    5 stars
    The best part of pumpkin pie with that crisp caramel topping! These pumpkin creme brulees are divine.

    Reply
  4. Maria San Juan

    10 November, 2021 at 6:46 pm

    5 stars
    I love pumpkins! I must try this! Thanks for sharing!

    Reply
  5. Farah Abumaizar

    11 November, 2021 at 12:26 am

    5 stars
    Anything pumpkin for me, and can’t think of a better combination for a dessert! Looks absolutely delicious, can’t wait to try it out!

    Reply
  6. Dannii

    11 November, 2021 at 1:04 am

    5 stars
    Wow, what an incredible way to use pumpkin.

    Reply
  7. Sara Welch

    11 November, 2021 at 11:14 am

    5 stars
    Perfectly gourmet and delicious; an excellent treat for fall!

    Reply

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