You know those desserts that feel like a warm hug but still look like you ordered them at a five-star bistro? Yep, this is one of those. Pumpkin Crème Brûlée is the fall dessert that checks all the boxes: rich, creamy custard infused with cinnamon, nutmeg, and real pumpkin, topped with that irresistible caramelized sugar shell. It’s like pumpkin pie went to finishing school.
Perfect for intimate dinner parties, Friendsgiving, or just because you bought a can of pumpkin puree and it started whispering sweet nothings to you from the pantry.
Also, if you love this one, you might fall for my Chai-Spiced Panna Cotta or Maple Bourbon Pots de Crème next.
🍳 Ingredients
Custard Base:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
Brûlée Topping:
- 4 tbsp granulated sugar (for topping)
🥒 Instructions
2. Preheat oven to 325°F (163°C). Place 6 ramekins in a large baking dish.
2. In a saucepan, combine cream and milk. Heat over medium until just steaming (not boiling), then remove from heat.
3. In a medium bowl, whisk egg yolks and sugar until pale and creamy. Add pumpkin, vanilla, cinnamon, nutmeg, and salt. Mix well.
4. Slowly pour the warm cream mixture into the pumpkin mixture, whisking constantly.
5. Strain the custard through a fine-mesh sieve into a large measuring cup (for easy pouring!).
6. Divide custard evenly among ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins.
7. Bake for 35–45 minutes, or until centers are set but still slightly jiggly.
8. Carefully remove ramekins from water bath and cool to room temp. Chill at least 4 hours or overnight.
9. Just before serving, sprinkle 2 tsp sugar evenly over each custard. Torch until golden and crisp. Let sit 1–2 minutes so the top hardens.
🌱 Creative Variations
- Swap pumpkin for sweet potato puree.
- Add a splash of bourbon to the custard.
- Use coconut milk instead of dairy for a dairy-free version.
⚠️ Troubleshooting
- Custard too loose? It may need a few more minutes in the oven. Look for just a slight wobble.
- Sugar not caramelizing? Make sure your torch is strong enough or preheat your broiler fully.
- Grainy texture? Be sure to whisk constantly when combining hot cream with egg yolks.
🛋️ Storage Info
- Store chilled crème brûlée (ungarnished) in the fridge, covered, for up to 3 days.
- Only torch the tops just before serving.
- Not freezer-friendly — the texture changes too much.
Pumpkin Crème Brûlée
Ingredients
Custard Base:
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup canned pumpkin puree not pumpkin pie filling
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
Brûlée Topping:
- 4 tbsp granulated sugar for topping
Instructions
- Preheat oven to 325°F (163°C). Place 6 ramekins in a large baking dish.
- In a saucepan, combine cream and milk. Heat over medium until just steaming (not boiling), then remove from heat.
- In a medium bowl, whisk egg yolks and sugar until pale and creamy. Add pumpkin, vanilla, cinnamon, nutmeg, and salt. Mix well.
- Slowly pour the warm cream mixture into the pumpkin mixture, whisking constantly.
- Strain the custard through a fine-mesh sieve into a large measuring cup (for easy pouring!).
- Divide custard evenly among ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins.
- Bake for 35–45 minutes, or until centers are set but still slightly jiggly.
- Carefully remove ramekins from water bath and cool to room temp. Chill at least 4 hours or overnight.
- Just before serving, sprinkle 2 tsp sugar evenly over each custard. Torch until golden and crisp. Let sit 1–2 minutes so the top hardens.
Notes
- Don’t skip straining the custard — it makes the texture silky-smooth.
- No kitchen torch? You can broil the sugar tops for 1–2 minutes (watch closely!).
Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist! 💕
