Pumpkin Crème Brûlée

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This gluten-free pumpkin crème brûlée is so creamy, silky and delicious! It's a great Fall dessert to make for the holidays or for a dinner party! You can easily make it ahead, which makes it an entertaining favorite in my house. With just 6 simple ingredients, you can have an elegant dessert that is sure to be a crowd pleaser!
A spoonful of pumpkin crème brûlée with a creamy filling and crackle crust topping.
A small ramekin of pumpkin crème brûlée.

Why this recipe works

This pumpkin crème brûlée is such a luxurious treat using surprisingly few ingredients and minimal effort. With a creamy filling, pumpkin spice flavor, and a perfectly crackled crust, this pumpkin crème brûlée is a surprisingly simple, yet elegant dessert for any gathering.

Ingredients

Ingredients for making pumpkin creme brulee.

Ingredient Notes

  • pumpkin pie spice – If you do not have pumpkin pie spice, you can make my homemade pumpkin spice recipe. You can also just use all ground cinnamon if you prefer. The flavor will be slightly different, but still delicious.
  • pumpkin puree – Store-bought pumpkin puree works great in this recipe, but you can also use my recipe for homemade pumpkin puree if you have leftover pumpkin or squash that you would like to use up.
  • heavy cream – Do not substitute the heavy cream for something like whole milk or half and half. You really need the richness of the heavy cream to create the custard.

Step-by-Step instructions

  1. Preheat the oven to 325F. In a medium mixing bowl, add the egg yolks and granulated sugar. Whisk for about 2 minutes, until light in color. 
  2. Whisk the pumpkin puree and pumpkin pie spice into the mixture until combined. 
  3. Place the heavy cream and vanilla extract in a medium-sized saucepan over medium heat. Heat, stirring often, until the mixture reaches a simmer. Once at a simmer, remove from heat.
  4. Slowly add ½ cup of the heavy cream mixture to the pumpkin egg mixture while whisking continually. While continuing to whisk, add the remaining heavy cream mixture to the eggs and whisk until combined. Pass the mixture through a fine mesh sieve to sift out any cooked egg pieces from the mixture.
Steps 1-4 for making pumpkin creme brulee.
  1. Place the ramekins on a baking dish. My ramekins were 6oz. in size. I like to use a casserole dish to hold the ramekins, but you can use any high sided baking dish that is oven safe. Fill the ramekins with the pumpkin mixture. 
  2. Add hot water to the baking dish, being sure it does not get into the ramekins, until the water reaches halfway up the sides of the ramekins. 
  3. Bake at 325F for 40-50 minutes, until the edges are set and the centers of the crème brûlée are still jiggly. Carefully remove the ramekins from the baking dish and place on a cooling rack to cool to room temperature. Once cool, place in the refrigerator to chill for at least 4 hours. 
  4. When ready to serve, add a teaspoon of granulated sugar to the top of each crème brûlée. Tilt the ramekin from side to side to spread the granulated sugar in an even layer on the surface. 
  5. Use a kitchen torch to caramelize the sugar. I find that it’s best to not get too close to the sugar or it will burn. Slow and steady will create a more even caramelization.
  6. Crack the sugared top with a spoon and serve immediately.
Steps 5-10 for making pumpkin creme brulee.

Expert Tips

  • If you don’t have store-bought pumpkin pie spice, you can make your own pumpkin spice at home. It only takes a few spices that you may already have in your pantry. You can also just use a teaspoon of ground cinnamon if you prefer to keep it simple. 
  • Is pumpkin out of stock on the grocery store shelves by you? Did you know you can make your own pumpkin puree? It’s so simple.
A spoonful of pumpkin crème brûlée with a creamy filling and crackle crust topping.

Recipe FAQs

What if I don’t have a kitchen torch?

The kitchen torch is the best way to get that crackle crust on top of your crème brûlée, but it’s not something everybody has lying around. If you want to try to get that crust without a torch, you can use your oven’s broiler. Be sure to keep a very close eye on the broiler as it works quickly!

What do I do if I can’t find pumpkin pie spice?

If you cannot find pumpkin pie spice already made, you can easily make it on your own. There are a few variations, but here’s my simple recipe using cardamom, cinnamon, ginger, cloves, nutmeg, and allspice.

What size ramekins should I use?

I used 6oz ramekins. If you use smaller ramekins, your baking time will be shorter. I’d suggest to start checking your crème brûlée at approximately 30 minutes.

Did you make this recipe?

I’d love to know! Leave a comment below and tag @adashofmegnut on Instagram with the hashtag #adashofmegnut.

A spoonful of pumpkin crème brûlée with a creamy filling and crackle crust topping.

Pumpkin Crème Brûlée

This gluten-free pumpkin crème brûlée is so creamy, silky and delicious! It's a great Fall dessert to make for the holidays or for a dinner party! You can easily make it ahead, which makes it an entertaining favorite in my house. With just 6 simple ingredients, you can have an elegant dessert that is sure to be a crowd pleaser!
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Chilling Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 4 servings
Calories: 585kcal
Author: Megan

Ingredients

  • 4 egg yolks
  • 1/2 cup sugar (plus more for topping)
  • 3/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 325F. In a medium mixing bowl add the egg yolks and granulated sugar. Whisk for about 2 minutes, until light in color.
  • Whisk in the pumpkin puree and pumpkin pie spice until combined.
  • Add the heavy cream and vanilla extract to a medium saucepan over medium heat. Heat, stirring often, until the mixture reaches a simmer.
  • Slowly add ½ cup of the heavy cream mixture to the pumpkin egg mixture while whisking continually. While continuing to whisk, add the remaining heavy cream mixture to the eggs and whisk until combined. Pass the mixture through a fine mesh sieve to sift out any cooked egg pieces from the mixture.
  • Place the ramekins on a baking dish. I like to use a casserole dish but you can use any high sided baking dish that is oven safe. Fill the ramekins with the pumpkin mixture.
  • Add hot water to the baking dish, being sure it does not get into the ramekins, until the water reaches halfway up the sides of the ramekins.
  • Bake at 325F for 40-50 minutes, until the edges are set and the centers of the crème brûlée are still jiggly. Carefully remove the ramekins from the baking dish and place on a cooling rack to cool to room temperature. Once cool, place in the refrigerator to chill for at least 4 hours.
  • When ready to serve, add a teaspoon of granulated sugar to the top of each crème brûlée. Tilt the ramekin from side to side to spread the granulated sugar in an even layer on the surface.
  • Use a kitchen torch to caramelize the sugar. I find that it’s best to not get too close to the sugar or it will burn. Slow and steady will create a more even caramelization.
  • Serve immediately.

Notes

  • If you don’t have store-bought pumpkin pie spice, you can make your own pumpkin spice at home! You can also just use a teaspoon of ground cinnamon if you prefer to keep it simple. 
  • Is pumpkin out of stock on the grocery store shelves by you? Did you know you can make your own pumpkin puree? It’s so simple!
  • I used 6oz ramekins for this recipe. If you use smaller ramekins, the baking time may be shorter. I’d suggest checking them at 30 minutes if you go this route.

Nutrition

Calories: 585kcal | Carbohydrates: 33g | Protein: 6g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 358mg | Sodium: 57mg | Potassium: 209mg | Fiber: 1g | Sugar: 27g | Vitamin A: 9159IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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