Name: Pumpkin Crème Brûlé
Prep time: 20 min
Cook time: 40 min
Total time: PT-489411H1M32S
Cuisine: French-American
Ingredients: Heavy cream; Egg yolks; Granulated sugar; Pumpkin purée (not pumpkin pie filling); Vanilla extract; Ground cinnamon; Ground nutmeg; Ground ginger or pumpkin pie spice; Pinch of salt; Extra granulated sugar (for brûlée topping)

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Pumpkin Crème Brûlée is a luxurious dessert that blends creamy pumpkin custard with the signature crackly caramelized sugar top. I love how it brings cozy autumn flavors into a refined, classic dessert. It’s elegant, satisfying, and surprisingly simple to make at home.

Why You’ll Love This Recipe

I love how this dessert transforms pumpkin into something silky and sophisticated. It has all the warmth of pumpkin pie spices, but in a rich, creamy custard that melts in the mouth. And of course, that caramelized sugar topping is the best part—there’s nothing more satisfying than cracking through it with a spoon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy cream
Egg yolks
Granulated sugar
Pumpkin purée (not pumpkin pie filling)
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger or pumpkin pie spice
Pinch of salt
Extra sugar for the brûlée topping

Directions

I preheat the oven to 325°F (160°C) and place ramekins in a deep baking dish.
In a saucepan, I warm the heavy cream just until it starts to steam, then set it aside to cool slightly.
In a bowl, I whisk together the egg yolks and sugar until pale and slightly thickened.
I stir in the pumpkin purée, vanilla, and spices until smooth.
Slowly, I whisk in the warm cream to temper the eggs and avoid scrambling.
I strain the mixture through a fine sieve for an extra-smooth custard, then pour it into the ramekins.
I fill the baking dish with hot water halfway up the sides of the ramekins.
I bake for 35–40 minutes, until the custards are just set with a slight jiggle in the center.
After cooling, I refrigerate the custards for at least 2 hours or overnight.
Just before serving, I sprinkle sugar on top and caramelize it using a kitchen torch until golden and crisp.

Servings and timing

This recipe makes 4–6 servings, depending on ramekin size. It takes about 20 minutes to prepare, 40 minutes to bake, plus at least 2 hours to chill.

Variations

Sometimes I infuse the cream with a cinnamon stick or fresh ginger for deeper flavor. I’ve also made a maple version by adding a splash of maple syrup to the custard. When I want to skip the brûlée step, I top the custard with whipped cream and crushed gingersnaps instead.

Storage/Reheating

I store the un-torched custards covered in the fridge for up to 3 days. I add the sugar topping and torch them right before serving. If already brûléed, they’re best eaten the same day. I don’t reheat this dessert—it’s meant to be served cold with a freshly torched top.

FAQs

Can I make this without a torch?

Yes. I use the broiler instead—just place the sugar-topped custards under a hot broiler for 2–3 minutes, watching carefully to avoid burning.

What kind of pumpkin should I use?

I always use plain canned pumpkin purée, not pumpkin pie filling. It gives the best texture and flavor control.

Can I use milk instead of cream?

Cream gives the richest result, but I’ve used half-and-half successfully for a lighter version.

How do I know when it’s done baking?

The custard should be mostly set with a slight jiggle in the center. It will firm up more as it cools.

Can I make this ahead of time?

Absolutely. I usually make it a day in advance, then torch the sugar topping just before serving.

Conclusion

Pumpkin Crème Brûlée is the perfect way to celebrate fall with elegance and flavor. I love the creamy texture, warm spices, and the satisfying crack of caramelized sugar. It’s an impressive dessert that’s surprisingly easy to pull off—and always leaves a lasting impression.