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!
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

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:

  • It’s effortlessly elegant. Despite its sophisticated appearance, this dessert is surprisingly easy to make. With just 6 simple ingredients and straightforward instructions, you can effortlessly impress your guests with this fall dessert.
  • It’s easy to make ahead. This pumpkin dessert can be prepared in advance, allowing you to focus on other aspects of your meal or event preparation. Simply caramelize the sugar topping just before serving for that perfect crackling finish.
  • It’s naturally gluten-free! If you have celiac disease or a gluten intolerance, this pumpkin crème brûlée is the dessert for you. It’s naturally gluten-free, and everyone will love it whether they are gluten-free or not.

Ingredients

Ingredients for making pumpkin creme brulee.

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.

A glass mixing bowl with two egg yolks and granulated sugar in it before mixing together.
Combine egg yolks and sugar in a mixing bowl. Whisk until the mixture lightens in color.
A glass mixing bowl with a light yellow egg yolk and sugar mixture topped with pumpkin puree and pumpkin pie spice before mixing together.
Add the pumpkin puree and pumpkin pie spice to the egg yolk mixture. Whisk until combined.
A white saucepan on a portable burner with heavy cream in it that is simmering.
Add the heavy cream and vanilla extract to a saucepan. Warm over medium heat until the mixture simmers.
Heavy cream being poured from a white saucepan into a pumpkin and egg yolk mixture to make creme brulee.
Gradually pour about half a cup of the cream mixture into the pumpkin-egg mixture while stirring continuously.
A glass mixing bowl with pumpkin crème brûlée mixture with a wire whisk.
Add the remaining cream mixture and whisk until well combined.
A glass measuring cup pouring pumpkin crème brûlée mixture into individual ramekins in a ceramic baking pan.
Place your ramekins in an oven-safe dish and fill them with the pumpkin mixture.
A glass measuring cup pouring water into a bain marie around ramekins filled with pumpkin crème brûlée mixture.
Add hot water to the baking dish, ensuring it doesn’t get into the ramekins, until the water reaches halfway up the sides of the ramekins.
Three ramekins filled with baked pumpkin crème brûlée.
Bake for 40-50 minutes until the edges are set, and the centers are slightly jiggly. Refrigerate for 4 hours.
Ramekins of pumpkin crème brûlée with raw granulated sugar on them before torching.
Sprinkle a teaspoon of granulated sugar on top of each crème brûlée. Gently tilt the ramekin to spread the sugar evenly.
A kitchen torch caramelizing granulated sugar on top of pumpkin crème brûlée in a ramekin.
Use a kitchen torch to caramelize the sugar. Serve and enjoy!

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 homemade pumpkin puree? It’s so simple!
  • This is a great make ahead dessert for the holidays! You can prepare the crème brûlée up to 4 days in advance. Just bake and then refrigerate until ready to serve. Just before serving, sprinkle with granulated sugar and torch with your kitchen torch for that signature crunchy topping!
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.

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.

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!
5 from 1 vote
Print Pin Rate
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 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

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!
about megan

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…

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