Move over pumpkin pie - this pumpkin creme brulee is the fall dessert you didn't know you needed! It's creamy, spiced just right, and finished with that irresistible crack of caramelized sugar. Best of all, it looks like a restaurant dessert but couldn't be easier to make at home! Serve with an iced Americano to balance the sweetness.
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This pumpkin creme brulee recipe, or (pumpkin crème brûlée, if you must), is a recipe I've thought about creating for a few years, but never got around to doing, until now. At least you still have plenty of time to make it for Thanksgiving or the holidays! If you are a fan of pumpkin desserts, be sure to try this easy pumpkin pie with condensed milk recipe. We snuck in a little eggnog too!
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🔖 Ingredients & Substitutions
- Heavy Whipping Cream: You'll need 1-½ cups of heavy cream.
- Eggs: 3 egg yolks. Save the egg whites for making krydderkake.
- Sugar: Brown sugar for the custard and granulated sugar for the crunchy crust.
- Pumpkin: ½ cup canned pumpkin.
- Spices/seasoning: I added salt, cinnamon, cardamom, and freshly shaved nutmeg. However, other warming spices like ginger, cloves, and even allspice can be added in small amounts.
- Flavoring: Vanilla extract or a vanilla bean.
*See recipe card for a full list of ingredients.
🍮 How to Make Pumpkin Creme Brulee
Preheat oven to 325°F.
Step 1: In a small saucepan, melt 1 tablespoon unsalted butter and cook over low heat for approximately 5 minutes, or until butter is browned. Caramelize pumpkin puree in the butter for a few minutes. Add salt and spices, and whisk for another minute.
Step 2: Add heavy whipping cream and whisk until smooth. Continue to whisk over low heat until bubbles form along the edges of the pan.
Step 3: In a small bowl, whisk egg yolks, vanilla extract, and brown sugar until smooth. In a steady stream, whisk ¼ cup of hot cream into the egg yolk and sugar mixture to temper the eggs. Once combined, whisk egg mixture in a slow, steady stream into the saucepan. Boil a kettle of water.
Step 4: Place 5 ramekins inside a deep roasting pan. Transfer custard to a large measuring cup for easier pouring. Fill ramekins with pumpkin custard mixture, then place on the center rack in the oven.
Step 5: Pour hot water into pan ½ way up the sides of the ramikins, then bake for 50-60 minutes or until edges are set and center is slightly jiggly. Cool on a wire rack, then chill in the fridge for 4 hours.
Step 6: Just before serving, sprinkle 2 teaspoons of sugar over the top of each custard, then use a kitchen torch to caramelize the sugar until it turns amber. Serve within a few hours.
Take your pumpkin creme brulee to the next level by drizzling it with pumpkin spice syrup!
🤷🏻♀️ Recipe FAQs
Yes! You can make the custard up to 3 days in advance. Keep them covered in the fridge and torch the sugar just before serving.
It wasn't baked long enough. The edges should be set and the center slightly jiggly. The center will firm up after being chilled.
It's not recommended. The texture will be runny once thawed. It's best to enjoy pumpkin creme brulee straight out of the fridge.
👩🏼🍳 Pro Tips
- Cover each ramekin tightly with plastic wrap or foil, then refrigerate for up to 4 days.
- After torching, it's best to enjoy the pumpkin creme brulee within a few hours. Once the sugar topping is caramelized, it'll start to soften in the fridge and lose that satisfying crunch.
- Don't skip the water bath; it helps the custard cook evenly.
- Chill completely before torching.
- No kitchen torch, no problem. Just broil them on the top rack, but keep a close eye on them to prevent the sugar from burning.
🎃 More Pumpkin Desserts
If you enjoy this pumpkin crème brûlée recipe, check out these other delicious pumpkin desserts.
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📖 Recipe
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Ingredients
Equipment
Method
- Brown butter in a small saucepan. Caramelize pumpkin puree in the butter for a few minutes. Add salt and spices, and whisk for another minute.
- Add heavy whipping cream and whisk until smooth. Continue to whisk over low heat until bubbles form along the edges of the pan.
- In a small bowl, whisk egg yolks, vanilla extract, and brown sugar until smooth. In a steady stream, whisk ¼ cup of hot cream into egg yolk and sugar mixture to temper the eggs. Once combined, whisk egg mixture in a slow, steady stream into saucepan. Boil a kettle of water.
- Place 5 ramekins inside a deep roasting pan. Transfer custard to a large measuring cup for easier pouring. Fill ramekins with pumpkin custard mixture, then place on the center rack in the oven.
- Pour hot water into pan ½ way up the sides of the ramikins, then bake for 50-60 minutes or until edges are set and center is slightly jiggly. Cool on a wire rack, then chill in the fridge for 4 hours.
- Just before serving, sprinkle 2 teaspoons of sugar over the top of each custard, then use a kitchen torch to caramelize the sugar until it turns amber. Serve within a few hours.
TERESA EVERS says
This dessert was amazing. I loved the spices, great flavors, it was very creamy but not too rich. The caramelized sugar on the top was perfect. I will be making this again.
Hilda Sterner says
Thanks Teresa, Just made more tonight. Scott is dying to try it!
Lori Ross says
I love this! When I first saw this recipe I knew I wanted to try it. Well tonight I got the chance, thank you Hilda! This is better than pumpkin pie, no crust, light and super tasty! I will definitely share this with friends💙
Hilda Sterner says
Thanks, Lori, so glad you got to try it! Thanks for the sweet comment.
Kelly Methey says
This is soooooo good! It’s so creamy and smooth with a satisfying, crunchy top that is so fun to break through.
This is a perfect dessert for fall. I think it would be ideal after a big Thanksgiving dinner.
Hilda Sterner says
Thanks, Kelly! I agree, this would make a great & easy-to-make Thanksgiving dessert!
Hilda Sterner says
We hope you try this pumpkin creme brulee recipe and come back and let us know what you think!