Pumpkin Creme Brulee

You don’t have to save restaurant-quality desserts for special occasions. Whether it’s a weeknight treat or you’re celebrating the launch of a binge-worthy TV show, you can whip up delicious bites whenever you’re in the mood. Enter, this pumpkin creme brulee recipe. It whisks household pantry and fridge staples into the creamiest sweet treat.

Even better? You need just a few ingredients to make this creme brulee: eggs, sugar, heavy cream, canned pumpkin, vanilla extract and a few spices. If you’re wondering about the crackly sugar topping, don’t worry: While this technique may seem challenging, we’ll offer some tips to help you achieve it at home. So you can now enjoy this rich, custardy dessert without making a restaurant reservation. 

Pumpkin Creme Brulee Ingredients

• Egg yolks: To create the creamy and smooth texture of the pumpkin creme brulee, we use egg yolks to infuse richness into the custard.
• Sugar: To enhance the flavor of the custard, we carefully fold sugar into the base. Additional sugar is caramelized on top of the creme brulee to create a delightful crunchy topping.
• Heavy whipping cream: Heavy cream contributes to the rich and smooth texture of the custard base in this pumpkin creme brulee.
• Canned pumpkin: To save time, we use canned pumpkin instead of roasting, scooping and blending a whole pumpkin. (Psst: Here are more creative ways to cook and bake with pumpkin.)
• Vanilla extract: A dash of vanilla extract helps heighten the pumpkin flavors while infusing sweet floral notes.
• Cinnamon: Cinnamon is infused into the custard to introduce delightful, earthy and comforting flavors.
• Ginger: To cut through the pumpkin’s sweetness, powdered ginger adds a hint of spice.
• Nutmeg: A few pinches of nutmeg create nostalgic, warm and comforting pumpkin spice flavors.
• Cloves: Cloves add a spicy depth to this pumpkin creme brulee recipe.

Directions

Step 1: Make the pumpkin custard

In a small bowl, whisk the egg yolks and 1/3 cup of the sugar until pale yellow. In a small saucepan, heat the cream over medium heat until bubbles form around the sides. Remove from the heat and slowly stir a small amount of hot cream into the egg yolk mixture, mixing well. Slowly pour the egg mixture into the pan with the cream and whisk until combined. Stir in the pumpkin, vanilla and spices.

Step 2: Pour into ramekins and bake

Preheat the oven to 325°F. Pour the pumpkin mixture into eight 6-ounce ramekins or custard cups, then place the ramekins in a baking pan and add 1 inch of boiling water to the pan. Bake the brulee, uncovered, for 25 to 30 minutes or until the centers are barely set (the mixture will jiggle). Remove the ramekins from the water bath and allow them to cool for 10 minutes.

Step 3: Refrigerate the custard

Cover the creme brulee and refrigerate it for at least four hours.

Step 4: Caramelize the topping

If using a creme brulee torch, sprinkle the top of each ramekin with the remaining sugar, then use the torch to caramelize the topping, keeping the flame two to three inches away from the custard.

If using the broiler setting in your oven, place the ramekins on a baking sheet, and let stand at room temperature for 15 minutes. Sprinkle each ramekin evenly with the remaining sugar, and place them in the oven, ensuring they are at least 8 inches from the heat source. Broil for four to seven minutes or until the sugar is caramelized and amber brown. Refrigerate for one to two hours or until firm before serving. 

Pumpkin Creme Brulee Variations

• Swap the ramekin for a festive vessel: If pumpkins are in season, try using a hollowed-out pumpkin instead of a ramekin as the base for this creme brulee recipe.
• Level up the sugar topping: For a delicious and crunchy topping, grind up some pistachios or pecans, mix them with sugar and then caramelize them.
• Garnish with fruit: For an extra zesty kick, try topping the pumpkin creme brulee with segmented oranges. For a refreshing bite, consider garnishing with ripe blueberries.

How to Store Pumpkin Creme Brulee

You can store the pumpkin creme brulee in an airtight container in the refrigerator for up to three days to maintain its texture and flavor.

Can you make pumpkin creme brulee ahead of time?

Lean on this recipe the next time you host a dinner and want to get ahead on dessert prep. Simply follow the recipe, store the creme brulee in an airtight container and refrigerate it for up to three days until you’re ready to serve.

Can you freeze this pumpkin creme brulee recipe?

While you can freeze pumpkin creme brulee in an airtight container for up to two months, we don’t recommend doing so because it may alter the taste and texture of your custard-based dessert. 

How long does pumpkin creme brulee last?

If you made too much creme brulee, keep it in the ramekins and store it in an airtight container. It will stay fresh in the refrigerator for up to three days or in the freezer for up to two months. However, we don’t recommend freezing it, as it may affect the texture and taste of the custard.

Pumpkin Creme Brulee Tips

Can you make this pumpkin creme brulee recipe vegan?

You can easily transform this pumpkin creme brulee into a plant-based dessert by making a few simple swaps. Substitute the eggs with cornstarch to thicken the custard, and opt for full-fat coconut milk instead of heavy cream to maintain its smooth and rich texture.

Can you make pumpkin creme brulee without a water bath?

We recommend using a water bath when baking your creme brulee. This method can help prevent the custard from overcooking, ensuring a smooth and creamy texture for your dessert.

Do you need a torch to make this pumpkin creme brulee recipe?

You don’t need a torch to achieve a beautifully caramelized sugar topping on your creme brulee. Once you’ve prepared the pumpkin custard and allowed it to set in the fridge and bake in a water bath, you can place it under the broiler in the oven for a few minutes. This trick will give the top of your dessert a desirable amber-brown color and create a satisfyingly crackly texture.