Pumpkin Creme Brulee Recipe
Pumpkin Creme Brulee Recipe photo by Taste of Home

Pumpkin Creme Brulee Recipe

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I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina
TOTAL TIME: Prep: 20 min. Bake: 25 min. + chilling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min. + chilling
MAKES: 8 servings


  • 8 large egg yolks
  • 1/3 cup plus 1/2 cup sugar, divided
  • 3 cups heavy whipping cream
  • 3/4 cup canned pumpkin
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and cloves

Nutritional Facts

1 serving equals 452 calories, 38 g fat (22 g saturated fat), 327 mg cholesterol, 43 mg sodium, 26 g carbohydrate, 1 g fiber, 5 g protein.


  1. In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
  2. Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  3. If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  4. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm. Yield: 8 servings.
Originally published as Pumpkin Creme Brulee in Taste of Home October/November 2009, p29

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Reviewed Nov. 24, 2013

"I just made this and it is awesome! Based on the negative reviews I modified a few things. I doubled the amounts on all the spices ( ground nutmeg, cinnamon, ginger, and allspice as substitute for cloves), increased canned pumpkin to 1 1/2 cups and sugar 2/3 cup. It tastes just like pumpkin pie filling now! I also doubled the vanilla extract"

Reviewed Oct. 25, 2012

"There are 2 reviews (3 now) and all are 1 star and yet the rating up by the picture & title shows 4 star rating! What's up with that?"

Reviewed Oct. 25, 2012

"I followed the recipe exactly and it turned out horrible. I'm going to try cooking it longer tomorrow but I'm not hopeful that it will help."

Reviewed Sep. 11, 2012

"This recipe was awful unless you like bland paste. Don't waste 8 eggs and 3 cups heavy cream. A waste of time and money."

Reviewed Dec. 1, 2009

"I made this pumpkin creme brulee for Thanksgiving this year and it was a big hit. Very easy to make, the only challenge I had was getting the sugar to carmalize on top as I don't have a torch. The broiler did an OK job at best! But they were still very delicious!"

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