A fall twist on the classic dessert. Pumpkin Creme Brulee is creamy, smooth and packed with pumpkin and spice then topped with a caramelized sugar crunch. Perfect for dinner parties and Thanksgiving!
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.