Pumpkin Crème Brûlée
Table of Contents
Why this recipe works
As the leaves turn vibrant shades of red and gold, and a cool, crisp breeze fills the air, it’s undeniably the season for all things pumpkin. And what better way to celebrate the flavors of fall than with our pumpkin crème brûlée recipe?
This pumpkin crème brûlée is such a luxurious treat using surprisingly few ingredients and minimal effort. A spoonful of velvety pumpkin-infused custard, delicately torched to create a caramelized crust that shatters with each bite. This pumpkin crème brûlée is a surprisingly simple, yet elegant dessert for any gathering.
You’ll love this recipe because:
Ingredients
Ingredient Notes
- pumpkin pie spice – If you do not have pumpkin pie spice, on hand 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 velvety custard texture in your crème brûlée.
- Granulated sugar -This sugar is specifically used to create the caramelized top layer. Ensure you have enough for a teaspoon on each serving. A kitchen torch will be needed to caramelize it.
- Egg yolks – Egg yolks are the key to the custard’s richness and texture. Be careful not to include any egg whites, as they can affect the creaminess of the dessert. Use large eggs to separate the egg yolks from the egg whites. My eggs before separating were 50g each.
When separating the egg yolks from the whites, crack each egg into a separate bowl before transferring the yolks to the mixing bowl. This way, if a bit of egg white accidentally gets mixed in with the yolks, it won’t affect the recipe, and you can easily remove it.
Step-by-Step instructions
This pumpkin crème brûlée is very simple to make with just 6 ingredients. The below steps with matching photos are meant to help you see the recipe made at various stages and are not the full recipe.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
expert tips
Recipe FAQs
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!
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.
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.
Storage instructions
- Storage: For optimal results, don’t sprinkle the tops of the crème brûlée with sugar until you’re ready to serve. Store pumpkin crème brûlée without the sugar topping in the refrigerator for up to 4 days. Then, sprinkle the tops with sugar and caramelize with a kitchen torch before serving.
- Freezer Option: While pumpkin crème brûlée is best enjoyed fresh, you can freeze it for later consumption. Place the individual ramekins in an airtight container or wrap them tightly with plastic wrap. Freeze for up to 1-2 months.
- Reheat/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.
Related Recipes
- How to Make Pumpkin Puree
- Baked Pumpkin Donuts – Gluten-Free and Vegan
- Gluten-Free Pumpkin Pie with Graham Cracker Crust
- Dairy-Free Pumpkin Spice Caramel Chocolate Pie
More Fall recipes to try
Did you make this recipe?
I’d love to know! Leave a comment below and tag @adashofmegnut on Instagram with the hashtag #adashofmegnut.
Pumpkin Crème Brûlée
Ingredients
- 4 large egg yolks (room temperature)
- 1/2 cup granulated sugar (plus additional 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 1/2 cup 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
- You will need 1/2 cup of granulated sugar for the pumpkin crème brûlée plus additional for topping each ramekin to torch. I use about 1 teaspoon of granulated sugar for each ramekin, but this can vary depending on the size of your ramekins.
- 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
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
