Pumpkin Creme Brulee

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.

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.

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.

Pumpkin Creme Brulee is the perfect fall dessert to impress your Thanksgiving dinner guests with. It’s an easy, make-ahead pumpkin dessert that can be finished right before serving. A recipe that the whole family will want you to make over and over again for Thanksgiving dessert.

During the fall I try making as many pumpkin recipes as I can! Pumpkin Cheesecake Bars and Pumpkin Spice Margaritas top the list for get togethers and parties.

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.
• 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, available in some local grocery stores and on Amazon.
• 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.

How To Make Pumpkin Creme Brulee

• Step 1: 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.
• Step 2: In a large mixing bowl, whisk the eggs and ¾ cup granulated sugar while the cream is heating.
• Step 3: Slowly pour hot cream mixture into egg mixture while whisking constantly. Whisk in pumpkin puree until smooth then pour pumpkin creme brulee evenly into ramekins.
• Step 4: Add ramekins to a large baking pan, pour hot water into the pan, until it reaches halfway up the sides of the ramekins.
• Step 5: Bake for 30-35 minutes until pumpkin creme brulee looks set but has a slight wiggle to it in the center.
• Step 6: Let pumpkin custard cool on a wire rack for 20 minutes then cover with plastic wrap and transfer to fridge for at least 3 hours and up to 48 hours. Do not let the plastic wrap touch the surface of the creme brulee.
• Step 7: Sprinkle 1/4 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 for 60 seconds so sugar hardens before serving.

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!

Tips For Pumpkin Creme Brulee

• Using a water bath is essential for this pumpkin creme brulee recipe to turn out well. It’s also very easy. Simply 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. 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 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. This is the torch I use but if you don’t have one, you can use the broiler in your oven. Make sure to watch closely as the sugar can burn quickly.
• Heavy cream and heavy whipping cream are the same thing.
• Don’t substitute the heavy cream for another dairy or non-dairy product.
• 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.

• FYI if you’re buying a kitchen blow torch for the first time, the butane is typically sold separately. Make sure to buy a canister of gas to fill the torch, which is also available on Amazon.

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.
• Kosher Salt – If using another brand of kosher salt besides Diamond Crystal, Morton’s for example, use 25% less than the recipe calls for.

Equipment

Heavy Bottomed Sauce Pot – For heating the pumpkin cream mixture.

Ramekins – You’ll need 8 ramekins to cook the pumpkin creme brulee in. The ramekins I use are 3 inches across and 1 1/2 inches deep. Cooking time will vary if using a different size.

Whisk – This is the best tool to mix everything together well.

Hotel Pan – Use a hotel pan, roasting pan or ceramic baking dish large enough to fit the ramekins without crowding and have water go halfway up the outside of the dishes. Use two pans if you need to.

Kitchen Torch – Use a kitchen torch to brulee the tops of the pumpkin custard.

Storage

Pumpkin Creme Brulee can be stored in the fridge for up to four days without the sugar topping. Store tightly wrapped with plastic wrap, making sure the wrap doesn’t touch the custard or in an airtight container.

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 pumpkin creme brulee recipe doesn’t store very well if it’s already been torched on top. The sugar doesn’t stay crunchy. It will become soft. Although it still tastes good, it kind of ruins the point.

Frequently Asked Questions