This pumpkin crème brûlée has a creamy pumpkin custard, pumpkin pie spice, and a thin layer of caramelized sugar that cracks when you tap it with a spoon. It’s naturally gluten-free and uses just six ingredients.
Bake and chill the custards ahead, then add the sugar topping just before serving. The custard needs at least four hours in the refrigerator, so this is a good dessert to make the day before Thanksgiving or a fall dinner party.
Ingredient notes:
- Pumpkin pie spice: Use store-bought spice or my homemade pumpkin pie spice. You can substitute the same amount of ground cinnamon for a simpler flavor.
- Pumpkin purée: Use plain pumpkin purée, not sweetened pumpkin pie filling. Canned purée works well. If using homemade pumpkin purée, it should be thick and smooth rather than watery.
- Heavy cream: Use heavy cream for the rich custard texture. This recipe has not been developed for milk or half-and-half.
- Granulated sugar: You’ll use 1/2 cup in the custard, plus about 1 teaspoon per ramekin for the caramelized topping.
- Egg yolks: Use yolks from large eggs. Separate the eggs while cold, then let the yolks come to room temperature while you gather the remaining ingredients.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Megan’s Tips
Recipe FAQs
A kitchen torch gives you the most control over the sugar topping without warming the custard underneath. I recommend using one for this recipe. An oven broiler can caramelize sugar, but the timing and results depend on your oven and dishes; use only dishes specifically rated for broiling.
Use the same amount of ground cinnamon, or make my homemade pumpkin pie spice.
This recipe makes four servings in 6-ounce ramekins. Baking time depends on how deep the custard is, not just the capacity of the dish. Start checking at about 30 minutes if you divide it among smaller or shallower dishes. The edges should be set and the centers should gently wobble.
Storage Instructions
- Storage: Cover the cooled custards and refrigerate for up to 4 days without the sugar topping. Add the sugar and torch just before serving so the crust stays crisp.
- Freezer Option: For the best texture, serve the custards without freezing. If you do freeze them, wrap the cooled ramekins tightly and freeze without the sugar topping for up to 1–2 months. The texture may change after thawing.
- Thaw: Allow frozen crème brûlée to thaw in the refrigerator overnight. Just before serving, sprinkle with granulated sugar and use a kitchen torch to caramelize the top for that signature crunch.
Pumpkin Crème Brûlée
Ingredients
For the Custards:
- 4 (68 g) large egg yolks - room temperature
- ½ cup (100 g) granulated sugar
- ¾ cup (185 g) pumpkin puree - plain pumpkin purée, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- 2 cups (476 g) heavy cream
- 1 teaspoon vanilla extract
For Topping:
- 4 teaspoons granulated sugar
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Instructions
- Preheat the oven to 325°F. In a medium mixing bowl, whisk 4 (68 g) large egg yolks and ½ cup (100 g) granulated sugar for about 2 minutes, until lighter in color.
- Whisk in ¾ cup (185 g) pumpkin puree and 1 teaspoon pumpkin pie spice until combined.
- Add 2 cups (476 g) heavy cream and 1 teaspoon vanilla extract to a medium saucepan. Heat over medium heat, stirring often, until it just reaches a simmer.
- Slowly pour ½ cup of the hot cream into the pumpkin mixture while whisking constantly. Gradually whisk in the remaining cream. Strain through a fine-mesh sieve to remove any cooked egg pieces.
- Place four 6-ounce ramekins in a deep oven-safe baking dish. Divide the custard evenly among the ramekins.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, taking care not to splash water into the custard.
- Bake at 325°F for 40–50 minutes, until the edges are set and the centers gently wobble when nudged. Carefully remove the ramekins from the water bath and let cool on a wire rack. Refrigerate for at least 4 hours, until thoroughly chilled.
- When ready to serve, divide 4 teaspoons granulated sugar over the chilled custards. Tilt the ramekin to distribute it in a thin, even layer.
- Use a kitchen torch to melt and caramelize the sugar, keeping the flame moving so it browns evenly without burning.
- Let the sugar harden for a minute or two, then serve.
Video
Notes
- Ramekins: Makes four servings in 6-ounce ramekins. Shallower custards may bake faster than deeper ones. If using smaller or shallower dishes, start checking at about 30 minutes.
- Timing: The total time includes 4 hours of chilling but does not include cooling on the rack. Allow extra time for cooling and up to 10 additional minutes of baking as needed.
- Sugar topping: The custard uses 1/2 cup sugar, plus about 1 teaspoon per ramekin for topping. Use enough to make a thin, even layer over the surface.
- Pumpkin pie spice: You can substitute the same amount of ground cinnamon.
- Make ahead and storage: Cover cooled custards and refrigerate without the sugar topping for up to 4 days. Add sugar and torch just before serving.
- Freezing: Fresh custards have the best texture. To freeze, wrap cooled ramekins tightly and freeze without the topping for up to 1–2 months. Thaw overnight in the refrigerator; the texture may change. Add sugar and torch before serving.
- Gluten-free ingredients: Check the labels on your pumpkin pie spice and other ingredients to confirm they are gluten-free.
