Pumpkin Crème Brûlée
Pumpkin Crème Brûlée features a smooth and creamy custard that’s studded with hints of pumpkin and the most delicious caramelized topping. Easy to make, this decadent dessert captures the flavors of fall and is sure to impress everyone!
If you liked this recipe, you’ll definitely want my Pumpkin Scones with Maple Glaze, Chocolate Swirled Pumpkin Bars and Pumpkin-Doodle Cookies
I’m sharing one of my absolute favorite desserts today, crème brûlée. It’s been my number one since I first tried it in college, when a single bite won me over with its silky custard and crisp caramelized top.
A year or two later, I received a crème brûlée kit, ramekins, water bath pan, wire rack, kitchen torch, special sugar, and a little recipe book. I put it to good use, experimenting with flavors and perfecting the classic.
Though I don’t make it too often these days, crème brûlée still has my heart. And because it’s fall, I’m giving it a seasonal twist: pumpkin crème brûlée. This version blends creamy custard with warm pumpkin notes, topped with that signature crackly caramel.
It may look fancy, but it’s surprisingly simple, just a few ingredients and a little torch magic, and you’ve got a dessert that captures the best of fall and impresses every time.
Ingredients for Pumpkin Crème Brûlée
This really is the best pumpkin crème brûlée. It’s smooth, decadent, and the most delicious treat to whip up come fall. One bite and you’ll be a pumpkin crème brûlée lover for life!
Here’s what you’ll need to make this easy crème brûlée recipe:
- Egg yolks
- Granulated sugar
- Heavy whipping cream
- Pure pumpkin puree
- Vanilla
- Spices (cinnamon, nutmeg, ginger, cloves)
- Superfine sugar
What’s the Best Sugar for Crème Brûlée?
Superfine sugar is the best, as it caramelized the quickly and easily. A lot of grocery stores carry superfine sugar, but I prefer this kind from Amazon. If you don’t have superfine sugar, no worries. Granulated (white) sugar will work well.
How to Make Pumpkin Crème Brûlée
Pumpkin Crème Brûlée combines silky-smooth custard, warm pumpkin spice, and a crisp caramelized sugar top for the perfect fall dessert. Despite its elegant look, it’s surprisingly simple to make with just a few ingredients and basic techniques. Follow these steps for a cozy, impressive treat that’s sure to wow.
- Boil some water for the water bath that the ramekins will be set into once in the pan. This will help ensure that the custard bakes evenly.
- Whisk together egg yolks and sugar.
- Heat heavy cream on the stove until bubbles form around the edges. You don’t want the mixture to boil completely, just start bubbling slightly around the edges.
- Slowly add little bit of the cream into the egg mixture to temper.
- Add all of the egg mixture to the pan with the cream and stir constantly. Add the pumpkin, vanilla and spices.
- You can strain the mixture through a fine mesh sieve to create that silky texture. However, I skipped this step for ease and the mixture turned out smooth.
- Pour the mixture into the ramekins and place into a baking pan. Add 1 inch of boiling water and then bake until the centers are just set. Mixture will be slightly jiggly, and that is ok.
- Cover and refrigerate each ramekin for at least 4 hours.
- When ready to serve, sprinkle tops of ramekins with remaining sugar. Spread the sugar around by picking up each ramekins and distributing it around. You want a very fine layer and should almost be able to see the custard through sugar.
- Using a kitchen torch, heat until sugar is evenly caramelized.
Can I Make Crème Brûlée Without a Torch?
Absolutely! Your oven broiler works great for that crispy, caramelized sugar topping. Simply place each ramekin on a baking pan and then broil about 8 inches away for 4-7 minutes, or until the topping gets caramelized. Be sure to keep an eye on it so it doesn’t burn.
How to Serve Pumpkin Crème Brûlée
You can serve the crème brûlée straight from the refrigerator or after it has sat at room temperature for just a bit. Be sure not to wait too long, though.
Serve it with or without the caramelized sugar, both ways are delicious! If you like your custard warmed a bit, serve right after torching or broiling the caramelized topping.
Can I Make Crème Brûlée Ahead of Time?
Definitely! You can make the pumpkin crème brûlée and refrigerate for about 2 days before you’re ready to serve. Add the sugar and caramelize just before serving.
Can You Freeze Crème Brûlée?
You sure can! After the custard has been refrigerated, wrap each ramekin individually with plastic wrap. I like to also seal it inside a ziploc bag for extra freezer protection.
When ready to serve, remove from the freezer and let sit at room temperature for about 15-20 minutes. If making the caramelized topping, the heat from the torch or broil will help warm the custard up even more.
Tips for Making Pumpkin Crème Brûlée
- Be sure to buy puree pumpkin puree and NOT canned pumpkin pie filling. Pure pumpkin puree contains no spices or added sugars.
- I used a blend of spices in this homemade crème brûlée, but you’re welcome to use your favorite pumpkin pie spice if desired. However, I haven’t tried this myself so you’ll have to eyeball the amount of pumpkin pie spice used in this recipe.
- Don’t throw away the egg whites after you’ve used the yolks for this pumpkin dessert. Save them for a morning omelette or something similar.
Looking for more pumpkin desserts? I’ve got you covered!
- Pumpkin Bread Pudding with Brown Sugar Caramel Sauce
- Easy Pumpkin Danish
- Pumpkin Cobbler
- Pumpkin Spice Cake
- Pumpkin Pie Bites
- Pumpkin Pie Pudding
Pumpkin Crème Brûlée
Ingredients
- 8 egg yolks
- ⅓ cup granulated sugar
- 3 cups heavy whipping cream
- ¾ cup canned pure pumpkin puree
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup superfine sugar, , for topping (or granulated sugar)
Instructions
- Preheat oven to 325ºF. Bring a medium pot of water to a boil for the water bath that will be used to bake brûlée.
- In a small bowl. whisk egg yolks and ⅓ cup sugar. Set aside.
- In a small saucepan, heat heavy cream over medium heat until bubbles form around sides of pan. Remove from heat. Stir a small amount of hot cream into egg yolk mixture.
- Return all of the egg mixture to the pan, stirring constantly. Stir in pumpkin, vanilla, cinnamon, nutmeg, ginger, and cloves. At this point, you can strain through a fine mesh sieve, if desired, to create that silky texture. However, I skipped this step and the mixture was smooth and silky.
- Pour mixture into eight 6-ounce ramekins or custard cups. Place ramekins in a baking pan and add 1 inch of boiling water to pan. This will help the custard set evenly.
- Bake for 25-30 minutes, or until centers are just set. Mixture will still jiggle. Remove ramekins from water bath and cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- When ready to serve, sprinkle tops of each ramekin with superfine sugar or white sugar. Spread the sugar around by picking up each ramekin and distributing it by swirling dish around. You want a very fine layer of sugar. You should almost be able to see the custard through sugar.
- If using a crème brûlée torch, heat the sugar until it is caramelized. Serve immediately or refrigerate until ready to serve.
- If broiling custards, place ramekins on a baking sheet and broil about 8 inches from heat for 4-7 minutes, or until sugars are caramelized. Be sure to rotate pan frequently while broiling so sugars don't burn. Serve immediately or refrigerate until ready to serve.
