This Pumpkin Creme Brulee recipe is the star of all fall dessert recipes. Creamy pumpkin custard with warm spices and a crunchy crackly caramelized sugar topping.
Every year I make as many pumpkin recipes as I can, including pumpkin bread with cream cheese frosting! Both of these are great as a Thanksgiving dessert!
Everyone thinks creme brulee is fancy but in reality, it's a very simple dessert to make with few ingredients. I promise, it's an easy recipe!
It's the torched sugar that seems difficult but in reality is very easy. The best part is breaking the sugar topping with a spoon and digging in! Just tap the back of a spoon or the side of the spoon into the crunchy sugar to break.
This custard has pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg and mace. Sounds like a lot of spices, but the trick is you can buy all those fall spices together in a pumpkin spice mix!
I love The Spice House's Pumpkin Spice. It's the perfect blend of warm fall spices all in one jar so you don't have to buy six separate spices...unless you want to of course.
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Recipe Ingredients
- Heavy Cream: Heavy cream is an ingredient you don't want to substitute, it gives this pumpkin creme brulee recipe its richness and smoothness. Heavy cream and heavy whipping cream are the same thing.
- Pure Vanilla Extract: I prefer pure vanilla extract over imitation. There is a huge difference in taste.
- Pumpkin Spice: My favorite is the pumpkin spice blend from The Spice House.
- Kosher Salt: Salt brings out the flavor in every ingredient. My salt of choice is Diamond Crystal.
- Egg Yolks: This pumpkin creme brulee recipe uses yolks only. For a silky smooth texture and thickening agent.
- Granulated Sugar: Sugar sweetens the pumpkin custard and is used on top to be torched.
- Pumpkin Puree: Libby's pumpkin puree is my go-to. It's pure pumpkin and works well in this dessert recipe along with pumpkin pie with graham cracker crust and pumpkin stuffed shells.
See recipe card below for a full list of ingredients and measurements.
How To Make Pumpkin Creme Brulee
Step 1: Bring cream, pumpkin, and spices to a simmer.
Step 2: Whisk eggs and sugar, then carefully add the warm cream, whisking constantly.
Step 3: Fill ramekins, and carefully add water halfway up the sides in your baking dish.
Step 4: Bake until custard is set. Let cool on a wire rack.
Step 5: Use a kitchen torch to caramelize sugar on top of each ramekin to a rich amber color.
Step 6: Serve up the crunchy, creamy goodness!
Variations & Substitutions
- Vanilla: You can substitute 1 fresh vanilla bean for the pure vanilla extract in this pumpkin creme brulee recipe. Cut the vanilla bean in half lengthwise then using the sharp side of a knife, scrape the insides of the bean out. Place the insides and the whole vanilla bean into the pot of cream while warming.
- Pumpkin Spice: Use your favorite blend of spices or your own pumpkin spice blend.
- Demerara Sugar: Use demerara sugar to top the pumpkin creme brulee with instead of granulated sugar. I often use demerara sugar when making soft molasses cookies.
- Kosher Salt: If using another brand of kosher salt besides Diamond Crystal, Morton's for example, use 25% less than the recipe calls for.
- Use baby pumpkins for a cooking vessel. Cut the top as you do for a jack-o-lantern then remove all seeds.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Why You'll Love This Recipe
- Make Ahead: You can make the custard up to two days in advance and then just torch it before serving. No bake chocolate pie is another favorite make-ahead dessert!
- Pantry Staples: While you might not have the dairy on hand, the remaining ingredients are likely already in your pantry!
- Fun New Technique: I don't know about you, but it's not often I get to pull out a torch in my cooking.
How To Blow Torch Creme Brulee
Using a kitchen torch to caramelize the sugar on top of this pumpkin creme brulee recipe is super easy. After you evenly spread the sugar on top of each custard then dust off the excess, you can begin using the torch.
Start with the flame on a lower setting, about an inch or two away from the sugar top to get a feel for how quickly it will melt. The sugar will begin to melt then get a little bubble and start to turn a golden brown to dark brown.
Be careful because the sugar will burn quickly. Slowly move the torch around the top, melting all sugar until you have a nice medium brown topping.
Wait 60 seconds and you're ready to serve!
Expert Baking Tips
- Using a water bath is essential for this pumpkin creme Brule recipe to turn out well. My Peanut Butter Chocolate Cheesecake and Apple Pie Stuffed Cheesecake use water baths as well to help keep them creamy.
- Use warm water or hot water from the tap to fill the water bath. The easiest way is to place the ramekins in the pan first, then fill up a pitcher with warm water and pour the water into the pan. Be careful not to splash it into the pumpkin desserts.
- Don't overbake the pumpkin creme brulee. You can tell when the custard is set by wiggling the ramekin. The pumpkin custard should look set around the outside of the ramekins with a little jiggle in the center. Almost gelatin looking.
- Make the pumpkin creme brulee ahead of time then torch the tops when you're ready to serve. Quick and easy!
- The ramekins used in this pumpkin creme brulee recipe are 3 inches across and 1.5 inches deep. Cooking time will vary if using a different size.
FAQs
You sure can! If you don't have a kitchen torch, don't worry. You can use the broiler in the oven. Let the broiler warm up for a few minutes, place the pumpkin creme brulee ramekins in the oven on a baking sheet then watch closely. The sugar can burn quickly so don't walk away.
Yes, you do. This pumpkin creme brulee recipe will not turn out if you don't use a water bath. The good news is it's super simple. You just add the ramekins to a large baking dish then fill the large dish with warm water, going halfway up the sides of the ramekins.
Creme Brulee is a smooth and creamy custard that's baked in the oven in a water bath. It's pudding-like consistency pairs so well with the crackly crunchy burnt sugar topping. The caramelized sugar, or brulee, is the signature feature. Tap the crunchy sugar topping with a spoon to break through then enjoy.
Yes, you can! Make the pumpkin custard up to 48 hours ahead of time. Store the un-torched pumpkin custard in the fridge, covered with plastic wrap.
Before adding sugar and torching pumpkin creme brulee, it can be stored in the fridge for up to 4 days, wrapped tightly in plastic wrap. It can be stored after torching the sugar on top however, sugar will become soft and lose that hard crackly crunch. The pumpkin custard can be store in the freezer for up to 2 months. Tightly wrap in plastic wrap, multiple times, then wrap with heavy duty aluminum foil. Thaw in fridge overnight before coating with sugar, torching and serving.
This is the torch I use when making Pumpkin Creme Brulee and other projects that need torched in the kitchen. It's easy to use, small and easy to store. Buy butane separately.
If you opt to use a baby pumpkin as a cooking vessel instead of ramekins, you just eat the custard from the inside. Do not eat the pumpkin it's served in.
More Pumpkin Recipes You'll Love
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Pumpkin Creme Brulee
Equipment
- 1 medium heavy bottomed stock pot
- 8 ramekins
- 1 whisk
- 1 hotel pan or roasting pan, ceramic baking dish
- 1 kitchen torch
Ingredients
Pumpkin Creme Brulee
- 4 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1½ teaspoon pumpkin spice
- ½ teaspoon kosher salt
- 8 egg yolks
- ¾ cup granulated sugar
- ½ cup pumpkin puree I use Libby's
Topping
- ¼ cup granulated sugar
Instructions
Making Pumpkin Creme Brulee
- Preheat oven to 350°F
- Heat heavy cream, vanilla, pumpkin spice and salt in a medium stock pot over low-medium heat while occasionally whisking, just until it simmers. Turn off heat immediately
- In a large mixing bowl, whisk the eggs and ¾ cup granulated sugar
- Slowly pour hot cream mixture into egg mixture while whisking constantly. Whisk in pumpkin puree
- Pour mixture evenly into ramekins
- Add ramekins to a large baking pan, pour hot water into the pan, until it reaches halfway up the sides of the ramekins
- Bake for 35 minutes until creme brulee looks set but has a slight wiggle to it
- Chill for at least 3 hours and up to overnight
Brulee Tops
- Sprinkle ¼ cup of granulated sugar evenly over the tops of all ramekins. Holding the ramekin, turn it in a circle to evenly coat surface then pour off the rest of the sugar. Using a kitchen torch, carefully hold the fire near but not touching the sugar to caramelize it. Sugar will melt and turn brown. Let them cool so sugar hardens before serving
Notes
- Using a water bath is essential for this pumpkin creme brulee recipe to turn out well. Use a hotel pan, roasting pan or any other baking dish that is large enough to fit the ramekins in without crowding them and also tall enough to fill with water that goes halfway up the ramekins.
- Use warm water or hot water from the tap to fill the water bath. The easiest way is to place the ramekins in the pan first, then fill up a pitcher with warm water and pour the water into the pan. Be careful not to splash it into the pumpkin desserts.
- Don't overbake the pumpkin creme brulee. You can tell when the custard is set by wiggling the pan. The pumpkin custard should look set around the outside of the ramekins with a little jiggle in the center. Almost gelatin looking.
- Don't fret if you don't have a kitchen torch, you can use the broiler in your oven. Make sure to watch closely as the sugar can burn quickly.
- The ramekins used in this pumpkin creme brulee recipe are 3 inches across and 1.5 inches deep. Cooking time will vary if using a different size.
Nutrition
Pumpkin Creme Brulee
Equipment
- 1 medium heavy bottomed stock pot
- 8 ramekins
- 1 whisk
- 1 hotel pan or roasting pan, ceramic baking dish
- 1 kitchen torch
Ingredients
Pumpkin Creme Brulee
- 4 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1½ teaspoon pumpkin spice
- ½ teaspoon kosher salt
- 8 egg yolks
- ¾ cup granulated sugar
- ½ cup pumpkin puree I use Libby's
Topping
- ¼ cup granulated sugar
Instructions
Making Pumpkin Creme Brulee
- Preheat oven to 350°F
- Heat heavy cream, vanilla, pumpkin spice and salt in a medium stock pot over low-medium heat while occasionally whisking, just until it simmers. Turn off heat immediately
- In a large mixing bowl, whisk the eggs and ¾ cup granulated sugar
- Slowly pour hot cream mixture into egg mixture while whisking constantly. Whisk in pumpkin puree
- Pour mixture evenly into ramekins
- Add ramekins to a large baking pan, pour hot water into the pan, until it reaches halfway up the sides of the ramekins
- Bake for 35 minutes until creme brulee looks set but has a slight wiggle to it
- Chill for at least 3 hours and up to overnight
Brulee Tops
- Sprinkle ¼ cup of granulated sugar evenly over the tops of all ramekins. Holding the ramekin, turn it in a circle to evenly coat surface then pour off the rest of the sugar. Using a kitchen torch, carefully hold the fire near but not touching the sugar to caramelize it. Sugar will melt and turn brown. Let them cool so sugar hardens before serving
Notes
- Using a water bath is essential for this pumpkin creme brulee recipe to turn out well. Use a hotel pan, roasting pan or any other baking dish that is large enough to fit the ramekins in without crowding them and also tall enough to fill with water that goes halfway up the ramekins.
- Use warm water or hot water from the tap to fill the water bath. The easiest way is to place the ramekins in the pan first, then fill up a pitcher with warm water and pour the water into the pan. Be careful not to splash it into the pumpkin desserts.
- Don't overbake the pumpkin creme brulee. You can tell when the custard is set by wiggling the pan. The pumpkin custard should look set around the outside of the ramekins with a little jiggle in the center. Almost gelatin looking.
- Don't fret if you don't have a kitchen torch, you can use the broiler in your oven. Make sure to watch closely as the sugar can burn quickly.
- The ramekins used in this pumpkin creme brulee recipe are 3 inches across and 1.5 inches deep. Cooking time will vary if using a different size.
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