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!
I’m sharing one of my favorite desserts today.
And if I’m being entirely honest, it’s in my top two favorites of all time.
Yep, I’m talking about crème brûlée, friends. And just incase you’re curious, fruit crisps and cobblers fall in the other spot…I don’t discriminate between the two.
But, back to my first love.
I can still remember the first time I tried crème brûlée. I was at a restaurant sometime in college and it was love at first bite. Literally. I couldn’t believe the taste, the texture, the overall elegance of this dessert.
Fast forward a year or two later, and I received a crème brûlée kit to make my own. It contained ramekins, a pan, a wire rack to hold the ramekins when in the water bath, a small kitchen torch, special sugar for topping, and a recipe book.
And you better believe that I got good use out of that set! I experimented with flavors and loved whipping up my favorite treat.
And I still do! Though I don’t make crème brûlée too often, it’s still my favorite to this day. Because it’s fall, and everything pumpkin, I decided to put a fall twist on my favorite dessert.
Yep, this easy pumpkin creme brulee is the star of the show today!
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!
Crème brûlée may seem like a difficult dessert to make, but it really is easy. With just a few ingredients, you can have this easy pumpkin crème brûlée recipe ready in no time.
How to make Pumpkin Crème Brûlée:
- To start, you’ll want to 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. Then, 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.
- Then, 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 four 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.
- If using a kitchen torch, heat until sugar is evenly caramelized. If using a broiler, place ramekins on a baking sheet and broil 8 inches away from heat for about 4-7 minutes, or until sugar is caramelized.
How do you serve Pumpkin Crème Brûlée?
- You can serve the creme brulee 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.
What is the best sugar for Creme 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.
Can you make the Pumpkin Crème Brûlée topping 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.
Can I make Pumpkin Crème Brûlée ahead of time?
Definitely! You can make the pumpkin brûlée and refrigerate for about 2 days before you’re ready to serve. Add the sugar and caramelize just before serving.
Can you freeze Pumpkin 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.
This really is the best pumpkin creme brulee. 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!
Looking for more pumpkin desserts? I’ve got you covered!
Pumpkin Crème Brûlée
Ingredients
- 8 egg yolks
- ⅓ cup white sugar
- 3 cups heavy whipping cream
- ¾ cup canned pure pumpkin
- 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 white sugar
Instructions
- Preheat oven to 325F. 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.
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