This Pumpkin Creme Brulee is the perfect dessert for fall! Made with rich pumpkin puree, warm spices, and a creamy custard base, this sweet treat will have you craving more. Whether you're hosting a dinner party or simply looking for a sweet treat, this recipe is sure to become a new favorite.
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Why you'll love this recipe
- This recipe can be made ahead of time, and then you can serve it chilled or at room temperature.
- It's also a great dessert for any occasion, from gatherings to dinner parties it will always be a crowd favorite.
- The brunt sugar on the top adds such a rich flavor and crispy texture to your dessert.
Ingredient List
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- egg yolks
- granulated sugar
- pumpkin puree
- pure vanilla extract
- pumpkin pie spice seasoning
- heavy cream
- hot water
Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a medium bowl, whisk together egg yolks and granulated sugar until smooth.
- Add pumpkin puree, pure vanilla extract, and pumpkin pie spice seasoning to the egg mixture and whisk until fully combined.
- In a small saucepan, heat heavy cream over medium heat until it begins to steam, but not boil. Stir occasionally to prevent scorching.
- Remove the cream from the heat and slowly pour a small portion into the egg mixture while whisking constantly. Then slowly whisk in the remaining warm milk mixture until combined.
- Pour the mixture into ramekins, filling each about ¾ full. Place them in a 9x13- inch baking sheet and a small amount of water.
- Bake for 50 minutes in the preheated 325 degree oven or until the custard is cooked through. Remove from the water bath and cool.
- Cool in the fridge for at least 2 hours, and then sprinkle a thin layer of sugar on top.
- Use a butane tough to caramelize the sugar until golden and bubbly.
Make ahead, storage, and freezer tips
Storage - Store creme brulee in an airtight container in the refrigerator for up to 3 days. To freeze, wrap ramekins tightly with plastic wrap and aluminum foil and place them in freezer-safe bags for up to a month.
Eileen's Tips for Success
- For the water bath, you want it to cover about half of the ramakin so that your custard stays soft while baking.
Frequently Asked Questions
Pumpkin brulee tastes like a creamy pumpkin custard that is full of warm spices, and topped with a crispy sugar topping.
The main difference is that creme brulee is topped with the crunchy caramelized sugar whereas custard is not.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- For a little extra flavor, you can add some freshly grated ginger to your custard mixture.
- You can also add a splash of maple syrup to your custard for a little maple flavor.
Serving Suggestions
We love to serve creme brulee with our favorite holiday meal. This Smoked Boneless Turkey Breast, Bacon Wrapped Roasted or these Twice Baked Stuffed Sweet Potatoes are some of our favorite recipes.
Similar recipes
Do you love pumpkin recipes? If so, next time give these recipes a try!
Check out all our desserts here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Pumpkin Creme Brulee
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Equipment Needed:
Ingredients
- 6 large egg yolks
- ⅓ cup granulated sugar
- ¾ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice seasoning
- 4 cups heavy cream
- hot water enough for the bottom of the baking pan
Topping
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Instructions
- Preheat your oven to 325°F (163°C).
- In a medium-sized mixing bowl, whisk together 6 egg yolks and ⅓ cup granulated sugar until smooth and slightly pale.
- Add ¾ cup pumpkin puree, 1 teaspoon pure vanilla extract, and 2 teaspoons pumpkin pie spice seasoning to the egg mixture and whisk until fully combined.
- In a small saucepan, heat 4 cups heavy cream over medium heat until it begins to steam, but not boil. Stir occasionally to prevent scorching.
- Remove the heavy cream from the heat and slowly pour a small portion into the egg mixture while whisking constantly to temper the eggs (to prevent curdling). Then slowly whisk in the remaining warm milk mixture until combined.
- Pour the mixture into pumpkin-shaped ramekins or regular ramekins, filling each about ¾ full.
- Place the ramekins on a 9x13-inch baking sheet.
- Carefully pour hot water onto the baking sheet around the ramekins, creating a water bath (about halfway up the sides of each ramekin).
- Bake for 50 minutes or until the custard is set but still slightly wobbly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Once cooled, refrigerate the creme brulees for at least 2 hours, or until fully chilled.
- Just before serving, sprinkle a thin layer of white sugar over the top of each creme brulee.
- Using a butane torch, carefully caramelize the sugar by moving the flame in a circular motion over the surface until it turns golden and bubbly.
- Allow the sugar to harden for a minute before serving. Enjoy!
NOTES
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