Silky Pumpkin Crème Brûlée Recipe

This pumpkin creme brulee is the ideal fall dessert: a silky pumpkin custard scented with warm spices and finished with a crisp, caramelized sugar crust you crack with your spoon.

If you love pumpkin flavors, this creme brulee brings them to the forefront without masking the classic, custardy base. Rich heavy cream and egg yolks create the luxurious texture while pumpkin puree and pumpkin pie spice add seasonal depth. The final touch is a thin layer of granulated sugar that’s torched or broiled until glassy and crisp.

This recipe is straightforward and forgiving, even if you’ve never made creme brulee before. Read through the method, follow a few simple tips, and you’ll end up with an elegant dessert that’s perfect for holiday dinners or cozy autumn evenings.

Ingredients for pumpkin creme brulee

• 2 3/4 cups heavy whipping cream – creates a rich, velvety custard.
• 6 large egg yolks – thickens and stabilizes the custard.
• 1 1/4 cups granulated sugar, divided – sweetens the custard and forms the brûlée crust.
• 1 cup pumpkin puree – brings pumpkin flavor without extra liquid.
• 1 teaspoon pumpkin pie spice – a blend of cinnamon, nutmeg, ginger, and cloves adds warmth.
• 1 teaspoon vanilla bean paste – boosts vanilla flavor (vanilla extract is an acceptable substitute).

What is creme brulee?

Creme brulee is a classic French dessert featuring a creamy, baked custard base topped with a thin, hardened layer of caramelized sugar. The contrast between the smooth custard and the crisp sugar shell is part of its charm. It’s served chilled, and the sugar is caramelized right before serving so it stays crackly.

How to make creme brulee

The technique is simple once you understand the steps: gently heat the cream, temper the eggs, combine with pumpkin and flavorings, bake in a water bath, chill, and finish with caramelized sugar. Follow these directions for consistently good results.

1. Preheat the oven: Set the oven to 350°F (175°C).
2. Warm the cream: Pour the heavy cream into a small saucepan and heat over medium until it just begins to steam. Do not let it boil.
3. Whisk the yolks and sugar: In a medium bowl, whisk the egg yolks with 1 cup of the granulated sugar until pale and slightly thickened, about 2 minutes.
4. Temper the eggs: Slowly pour the hot cream into the egg mixture in a steady stream while whisking continuously to avoid scrambling the yolks.
5. Add pumpkin and flavor: Stir in the pumpkin puree, pumpkin pie spice, and vanilla bean paste until smooth and fully combined.
6. Portion into ramekins: Divide the custard evenly among eight 6-ounce ramekins and arrange them in a baking dish.
7. Use a water bath: Carefully pour hot water into the baking dish so it reaches about halfway up the sides of the ramekins. This gentle, even heat prevents cracking and helps the custard set evenly.
8. Bake: Bake for about 35–40 minutes, or until the centers are set but still slightly wobbly when gently shaken.
9. Cool and chill: Allow the ramekins to cool to room temperature, then refrigerate for a minimum of 4 hours (overnight is best) so the custard firms and develops flavor.
10. Caramelize the sugar: Sprinkle 1–2 teaspoons of granulated sugar over each chilled custard. Using a kitchen torch, move the flame in a circular motion until the sugar melts and forms a golden, glassy crust. If you don’t have a torch, use your oven broiler and watch closely—the sugar can go from caramelized to burned in seconds.

Final tip: to achieve the best texture, avoid overbaking. The custard will continue to set as it cools. For a perfectly smooth surface before caramelizing, you can wipe any condensation from the tops with a paper towel and let them dry in the fridge for a few minutes.

Storage and leftovers

Store any leftover creme brulee covered in the refrigerator for up to 2 days. If you caramelized the sugar before storing, the crisp top will likely soften in the fridge. For the best texture, leave the custards plain in the fridge and caramelize the sugar just before serving.

More dessert recipes

• Pumpkin Pie Cupcakes
• Lemon Curd Tarts
• Eggnog Icebox Cake
• Triple Berry Crisp

Pumpkin Creme Brulee — Recipe Summary

Servings: 8 (6-ounce ramekins) | Prep: 15 mins | Cook: 35–40 mins | Chill: 4+ hours

Equipment

• 8 (6-ounce) ramekins
• Large baking dish for water bath
• Small saucepan
• Mixing bowls and a whisk
• Kitchen torch or oven broiler

Ingredients

• 2 3/4 cups heavy whipping cream
• 6 large egg yolks
• 1 1/4 cups granulated sugar, divided
• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla bean paste

Instructions

1. Preheat oven to 350°F (175°C).
2. Heat cream until steaming, not boiling.
3. Whisk egg yolks with 1 cup sugar until pale.
4. Slowly whisk hot cream into yolks to temper.
5. Stir in pumpkin, spice, and vanilla until smooth.
6. Divide into ramekins and place in a baking pan.
7. Fill pan with hot water halfway up the ramekins.
8. Bake 35–40 minutes until set but slightly jiggly.
9. Cool to room temperature, then chill at least 4 hours.
10. Sprinkle sugar on top and caramelize with a torch or broiler just before serving.

Nutrition (approx.)

Per serving (approx.): 249 calories, 20 g fat, 11 g carbohydrates, 7 g protein. Nutrition values are estimates and should be used as a guide.