Pumpkin Creme Brulee Recipe

This decadent Pumpkin Creme Brulee is made with heavy cream, egg yolks, pumpkin puree, warm spices like cinnamon and nutmeg, and granulated sugar. The result is a rich, velvety custard with a crackly, caramelized sugar top that shatters with the tap of a spoon. This recipe creates an elegant and impressive dessert, perfect for a special autumn dinner party or a holiday gathering, and makes 4 individual servings.

Pumpkin Creme Brulee Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/8 teaspoon cinnamon
• 2 pinches nutmeg
• 1 pinch ginger
• 1 pinch ground cloves
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup canned pumpkin puree
• 1/3 cup coarse sugar or raw sugar (for topping)

How To Make Pumpkin Creme Brulee

1. Infuse the cream: Preheat your oven to 300°F (150°C). In a medium saucepan, combine the heavy cream, milk, cinnamon, nutmeg, ginger, and cloves. Heat over medium heat, stirring occasionally, until the mixture just comes to a boil. Immediately remove it from the heat and let it sit for at least 15 minutes for the spice flavors to infuse.
2. Make the custard base: In a large bowl, whisk the egg yolks with the granulated sugar until well combined. While whisking constantly, very slowly pour the hot cream mixture into the egg yolks. This process is called tempering and prevents the eggs from scrambling.
3. Add pumpkin and prepare for baking: Whisk the pumpkin puree into the custard base until it is smooth. Pour the mixture evenly into 4 oven-safe ramekins. Arrange the ramekins in a deep baking pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. This is a water bath, or bain-marie, which helps the custard cook gently.
4. Bake the custards: Bake in the center of the oven for 30 to 40 minutes. The custards are done when they are almost set, but the center still jiggles slightly when you gently shake the pan.
5. Cool and chill thoroughly: Carefully remove the ramekins from the water bath and let them cool on a counter for 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the wrap doesn’t touch the custard’s surface. Refrigerate for at least 2 hours, or up to 24 hours, to chill completely.
6. Caramelize the sugar topping: When you are ready to serve, preheat your oven’s broiler to high (or get your kitchen torch ready). Uncover the chilled custards. Sprinkle a thin, even layer of coarse sugar over the top of each one.
7. Broil or torch: Place the ramekins on a baking sheet and broil for 1 to 2 minutes, watching very closely, until the sugar melts and turns a deep amber brown. Alternatively, use a kitchen torch to caramelize the sugar. Let the custards cool for 1 minute before serving to allow the sugar to harden.

Recipe Tips

• The Importance of the Water Bath: Don’t skip the water bath! It surrounds the ramekins with gentle, even heat, which is essential for cooking the egg custard perfectly. This prevents a rubbery texture and ensures a silky-smooth result.
• Temper Eggs Slowly: The key to a smooth, not scrambled, custard is to pour the hot cream into the egg yolk mixture very slowly while whisking constantly. This gradually warms the eggs without cooking them.
• Look for the “Jiggle”: The perfect creme brulee should have a slight “shimmy” in the center when you pull it from the oven. It will continue to set as it cools. Overbaking is the main cause of a dense or curdled texture.
• Use Coarse Sugar: For that signature crackly top, use a coarse sugar like turbinado or demerara. Its large crystals melt more evenly and create a thicker, more satisfying crust than regular granulated sugar.

What To Serve With Pumpkin Creme Brulee

Pumpkin Creme Brulee is a stunning dessert that stands perfectly on its own. The contrast between the cool, creamy custard and the warm, crackly topping is the main event. For a simple pairing, you could serve it with a crisp, buttery shortbread cookie on the side or a hot cup of black coffee or espresso to cut through the richness.

How To Store Pumpkin Creme Brulee Leftovers

• Creme brulee is best served shortly after the sugar topping is caramelized. You can prepare the custard base ahead of time:
• Refrigerate: The baked and chilled (but un-torched) custards can be stored, tightly covered, in the refrigerator for up to 24 hours. Once you add the caramelized sugar topping, it should be eaten within an hour or two, as the sugar will absorb moisture and soften in the fridge.

Pumpkin Creme Brulee Nutrition Facts

• Calories: 550 kcal
• Total Fat: 45g
• Saturated Fat: 26g
• Cholesterol: 375mg
• Sodium: 70mg
• Total Carbohydrate: 33g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 7g

Frequently Asked Questions

• What if I don’t have a kitchen torch? The broiler method described in the recipe is the best alternative. Place the ramekins on a baking sheet and put them under a hot broiler. Watch them like a hawk—the sugar can go from perfectly caramelized to burnt in a matter of seconds.
• Why did my custard turn out lumpy or scrambled? This almost always happens when the hot cream mixture is added to the egg yolks too quickly. You must pour the hot liquid in a very thin, slow stream while whisking vigorously to gently raise the temperature of the eggs.
• Can I make this recipe ahead of time? Yes, this is a great make-ahead dessert. You can bake and chill the custards up to 24 hours in advance. Keep them covered in the refrigerator and only add and caramelize the sugar topping right before you plan to serve them.
• Do I have to use individual ramekins? Individual ramekins are traditional and ensure even cooking. You could bake the custard in a single larger, shallow, oven-safe dish, but you would need to significantly increase the baking time and watch it closely for doneness.

Try More Recipes:

• Gluten-Free Pumpkin Muffins Recipe
• Low Carb Praline Pumpkin Pie Recipe
• Pumpkin Rum Pie Recipe