Introduction

Pumpkin Crème Brûlée is a delightful twist on the classic French dessert, combining creamy custard with warm pumpkin spices. This rich and comforting treat is perfect for fall gatherings or any time you crave a lovely seasonal dessert.

Three white round ramekins filled with crème brûlée are placed on a white marbled texture. Each has a shiny, golden-brown caramelized sugar crust on top with a slightly uneven darker brown pattern. One ramekin is partially scooped with a silver spoon, showing a creamy, smooth, pale yellow custard layer under the crunchy top. Near the ramekins, there is a small light orange pumpkin for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups heavy cream
1 tsp pure vanilla extract

1½ tsp pumpkin spice
½ tsp kosher salt

8 egg yolks
¾ cup granulated sugar

½ cup pumpkin puree (I use Libby’s)
¼ cup granulated sugar (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a medium stock pot, heat the heavy cream, vanilla extract, pumpkin spice, and kosher salt over low-medium heat. Whisk occasionally and heat just until it begins to simmer, then turn off the heat immediately.
Step 3: In a large mixing bowl, whisk together the egg yolks and ¾ cup granulated sugar until well combined.
Step 4: Slowly pour the hot cream mixture into the egg mixture while whisking constantly to prevent curdling. Then whisk in the pumpkin puree until smooth.

Step 5: Pour the custard mixture evenly into ramekins.
Step 6: Place the ramekins in a large baking pan. Pour hot water into the pan until it reaches halfway up the sides of the ramekins to create a water bath.
Step 7: Bake for 35 minutes. The custard should look set but still have a slight jiggle in the center.

Step 8: Remove from the oven and chill the ramekins for at least 3 hours or up to overnight to fully set.
Step 9: Before serving, sprinkle ¼ cup granulated sugar evenly over the tops of each custard. Holding each ramekin, gently turn it in a circle to coat the surface evenly, then pour off any extra sugar.
Step 10: Use a kitchen torch to carefully caramelize the sugar by holding the flame near (but not touching) the sugar until it melts and turns golden brown. Let the sugar harden before serving.

Tips & Variations

Use full-fat pumpkin puree for the creamiest texture. Avoid pumpkin pie filling, which contains added spices and sweeteners.
If you don’t have a kitchen torch, place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
For extra flavor, add a pinch of cinnamon or nutmeg along with the pumpkin spice.

Use light brown sugar for the topping to add a deeper caramel flavor.

Storage

Store leftover pumpkin crème brûlée in the refrigerator covered with plastic wrap for up to 3 days. The caramelized sugar topping may soften over time. Re-chill before serving, and you can re-caramelize the topping with a torch if desired.

How to Serve

The image shows a close-up of a creamy dessert in a white bowl with a smooth, pale yellow base layer that looks soft and thick. On top of this creamy layer, there are several pieces of caramelized, golden brown custard skin with a slightly burnt texture, creating a shiny and crispy contrast. A vintage silver spoon is partly submerged in the dessert, lifting one piece of the caramelized skin along with some creamy base. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert ahead of time?

Yes, crème brûlée can be made a day in advance. Simply chill it overnight and caramelize the sugar topping just before serving for the best texture.

What is the best way to caramelize the sugar topping without a kitchen torch?

You can place the ramekins under a preheated broiler for 1-2 minutes, watching carefully to prevent burning. Remove once the sugar is melted and browned to your liking.