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Pumpkin Crème Brûlée in two white ramekins with whipped cream and cinnamon stick.
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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.