Print

Pumpkin Crème Brûlé

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This rich and creamy Pumpkin Crème Brûlée blends warm fall spices with a smooth pumpkin custard base, finished with a crisp caramelized sugar top. An elegant dessert perfect for Thanksgiving or autumn dinner parties.

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)

Instructions

  1. Preheat oven to 325°F (160°C). Place ramekins in a deep baking dish.
  2. Warm heavy cream in a saucepan until it just begins to steam. Remove from heat and let cool slightly.
  3. In a bowl, whisk egg yolks and sugar until pale and slightly thickened.
  4. Stir in pumpkin purée, vanilla, cinnamon, nutmeg, ginger (or pumpkin pie spice), and salt until smooth.
  5. Slowly whisk in the warm cream to temper the eggs.
  6. Strain the custard through a fine sieve into a clean bowl.
  7. Pour custard into ramekins. Fill the baking dish with hot water halfway up the sides.
  8. Bake for 35–40 minutes, until custard is mostly set with a slight jiggle in the center.
  9. Let cool to room temperature, then chill for at least 2 hours or overnight.
  10. Just before serving, sprinkle sugar over each custard and caramelize with a kitchen torch until golden and crisp.

Notes

  • For extra flavor, infuse cream with cinnamon stick or fresh ginger before mixing.
  • Add maple syrup for a maple-pumpkin variation.
  • No torch? Use the broiler—watch closely to prevent burning.
  • Don’t overbake; the custard should jiggle slightly in the center when done.
  • Only brûlée just before serving for the best texture.

Nutrition

Find it online: https://cookedbymaya.com/pumpkin-creme-brule/