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

Pumpkin Crème Brûlée

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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
Calories: 585kcal
Author: Megan


  • 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


  • 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.


  • 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.


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
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