This pumpkin crème brûlée has a silky, creamy pumpkin custard beneath a thin layer of crisp, caramelized sugar. It’s a beautiful fall dessert that looks impressive but is surprisingly simple to make at home.
Pumpkin Crème Brulée Started with My Mother’s Recipe
The first Thanksgiving I hosted as an adult, my mom flew in from California to celebrate with us. She loves crème brulée, and I knew I wanted to make something special just for her. So I took her original crème brulée recipe and gave it a fall twist with pumpkin and warm spices. That’s how this pumpkin crème brûlée came to be!
I love that you can use either cinnamon or pumpkin spice, depending on your preference. Not everyone loves pumpkin spice as much as I do, so I leave that choice up to you. Either way, you get a creamy pumpkin custard with that crisp, caramelized sugar topping that makes the classic dessert so good.
Ingredients
The secret to a creamy custard is using full-fat half-and-half and egg yolks, not whole eggs. You’ll also need pumpkin purée (not pumpkin pie filling), vanilla extract, and cinnamon or pumpkin spice for flavor. Sugar sweetens the custard and to create that crisp, caramelized topping.
Laura’s Tips for Perfect Pumpkin Crème Brûlée
The edges should be set, but the center should still have a slight jiggle when you gently move the ramekin. It shouldn’t look liquid or ripple like water. The custard will continue to firm up as it cools and chills.
Sprinkle a thin, even layer of granulated sugar over the chilled custard and use a culinary torch to melt it until golden and crisp. Do this right before serving so the sugar doesn’t soften in the refrigerator.
Absolutely! I love that I can make the custards up to 3 days ahead and keep them covered in the refrigerator. Wait until you’re ready to serve before adding and caramelizing the sugar.
More Pumpkin Desserts
If you’re into pumpkin desserts that steal the show, try my pumpkin brownies with a swirl, this frozen pumpkin pie, and these pumpkin coffee cake muffins.
Pumpkin Creme Brulée
Ingredients
- 3 cups full-fat half & half
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon, or ½ teaspoon pumpkin spice
- ½ cup pumpkin puree
- 6 large egg yolks
- ½ cup + 6 tablespoons granulated sugar, divided
Instructions
Prep:
- Preheat the oven to 350F. Place the ramekins in a large baking dish and fill with enough water to come halfway up the sides of the ramekins.
Make the custard mixture:
- In a medium saucepan, combine the half-and-half, vanilla, cinnamon, and pumpkin purée over medium heat. Warm until the mixture is steaming and small bubbles begin forming around the edges, stirring occasionally. Do not let it boil. Remove it from the heat.
- In a medium bowl, whisk the egg yolks and ½ cup sugar. Whisk until it turns into a smooth, pale yellow paste. The sugar should be dissolved.
- Slowly whisk a few tablespoons of the warm half-and-half mixture into the egg yolks. Repeat a few times to gradually warm the eggs. Then slowly pour the egg mixture back into the saucepan, whisking continuously until smooth.
- Fill each ramekin up to the inner rim with the custard mixture; be careful not to overfill.
Bake:
- Place the ramekins in the baking dish and place it on the center shelf of the oven. Bake for 30 minutes or until the custard is set, but the middles jiggle.
Refrigerate:
- Remove the baking dish from the oven and allow the custards to reach room temperature before refrigerating for 2 hours or up to 3 days.
Make the sugary crust:
- To serve, spread 1 tablespoon of sugar over the top of each custard and use a blow torch to caramelize the sugar into a golden-brown crust. If you don't have a kitchen torch, you can top them with whipped cream and a little dusting of cinnamon.
The recommendations below may include affiliate links.
Rachel says
This fall dessert is one I now make year-round. So good!