When I’m looking for an elevated fall treat, I make this pumpkin crème brûlée! It’s surprisingly easy to make with just 6 ingredients and an easy method. There’s no need to fear the kitchen torch! I love to grab a spoon and crack into this delicious sugar-topped custard!
This Thanksgiving, I plan on surprising everyone with an array of different desserts. Instead of the same one or two usual pie options, I really want to have a spread of autumnal treats for everyone to choose from! With that being said, I really think that my cute white ramekins filled with pumpkin crème brûlée will likely be the most popular.
I top deliciously spiced pumpkin cream filling with a crunchy sugar-torched topping. If you love classic crème brûlée and pumpkin spice, I guarantee you’re going to fall in love with this pumpkin crème brûlée – it’s the best of both worlds!
What’s in This Pumpkin Crème Brûlée Recipe?
- Heavy Whipping Cream: Makes the custard super rich. I do not recommend attempting to substitute with a lower-fat option.
- Egg Yolks: Help create a thick and rich custard. Use those leftover egg whites to make my favorite baked Alaska!
- Sugar: Granulated sugar sweetens the custard and helps form the crisp, crackable layer on top.
- Pumpkin Puree: Adds rich pumpkin flavor and orange color to the custard.
- Pumpkin Pie Spice: Adds warmth and depth to the custard. If you don’t have any, you can substitute ¾ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg.
- Vanilla Bean Paste: Adds vanilla flavor and little specks of vanilla caviar to the custard. If you don’t have any, feel free to substitute 1 teaspoon of pure vanilla extract or the caviar from one vanilla bean.
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How to Store
Store leftover pumpkin crème brûlée covered in the refrigerator for up to 3 days. Enjoy chilled or at room temperature. I do not recommend freezing this creamy treat.
Tips for Success
Pumpkin Crème Brûlée Recipe
Ingredients
- 2¾ cups heavy whipping cream
- 6 large egg yolks
- 1¼ cups granulated sugar divided
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla bean paste
Equipment
- Kitchen Scale (optional)
- 8 Ramekins
- Kitchen Torch (optional)
Instructions
- Preheat oven to 350°F.
- Add the heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam, but make sure it doesn’t boil!2¾ cups heavy whipping cream
- In a large bowl, whisk together the egg yolks and 1 cup sugar. Whisk until the egg yolks are pale yellow, about 2 minutes.6 large egg yolks, 1¼ cups granulated sugar
- Slowly whisk in the hot cream, stirring constantly, so the eggs don’t scramble.
- Add the pumpkin puree, pumpkin pie spice, and vanilla bean paste. Whisk to combine.1 cup pumpkin puree, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla bean paste
- Divide the mixture between 8 (6-ounce) ramekins and place the ramekins in a baking dish. Fill the dish with water until it reaches halfway up the ramekins.
- Bake for 35-40 minutes or until the crème brûlée are fully set in the center.
- Remove from the oven and allow the crème brûlée to cool to room temperature. Once at room temperature, transfer them to the refrigerator to chill for at least 4 hours.
- To serve, sprinkle 1-2 teaspoons of granulated sugar over the crème brûlée and toast the top with a kitchen torch. The key to an even brûlée is to hold the torch a few inches away from the top of the brûlée and move it in a circular motion around the ramekin.
Notes
How to Make Pumpkin Crème Brûlée Step-by-Step
Whisk the Egg Yolks: Preheat your oven to 350°F. Add 2¾ cups of heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam, but make sure it doesn’t boil! In a large bowl, whisk together 6 large egg yolks and 1 cup of granulated sugar. Whisk until the egg yolks are pale yellow, about 2 minutes.
Add the Cream: Slowly whisk in the hot cream, stirring constantly, so the eggs don’t scramble.
Flavor the Custard: Add 1 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla bean paste. Whisk to combine.
Bake the Custard: Divide the mixture between 8 (6-ounce) ramekins and place the ramekins in a baking dish. Fill the dish with water until it reaches halfway up the ramekins. Bake for 35-40 minutes or until the crème brûlée are fully set in the center.
Chill, Brûlée, and Serve: Remove from the oven and allow the crème brûlée to cool to room temperature. Once at room temperature, transfer them to the refrigerator to chill for at least 4 hours. To serve, sprinkle 1-2 teaspoons of granulated sugar over the crème brûlée and toast the top with a kitchen torch. The key to an even brûlée is to hold the torch a few inches away from the top of the brûlée and move it in a circular motion around the ramekin.
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