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Made with real pumpkin puree, you can give this creme brulée your favorite fall flavor by using cinnamon or pumpkin spice. You choose!
Best-Ever Pumpkin Creme Brulée
My frozen pumpkin pie dessert has been a must in my Thanksgiving table for years, but I wanted something creamy for my guests. So I took my mother's original creme brulée recipe and upped the ante by adding pumpkin and spices to the mix for an epic-tasting dessert.
You can use pumpkin spice or ground cinnamon in the recipe, depending on how much you love the fall flavors. Pumpkin spice, some love it, some hate it, so I leave the decision of which one to use for you to decide.
Ingredients
To achieve a thick custard-like texture, you must use full-fat half & half; otherwise, you’ll get a runny consistency. Like traditional creme brulée, you'll need to separate the egg yolks from the egg whites and only use the yolks. The other key ingredients are vanilla extract, cinnamon or pumpkin spice, pumpkin puree, and sugar (some for the custard, and the rest is brûléed over the top!).
How to Make Pumpkin Creme Brulée
There's an art to the perfect creme brulée, and while the steps below show you the basics, you'll need the recipe from the end of this post to master the craft!
- Prep the oven and set out ramekins in a large baking pan with sides. Then fill the bottom of the pan with water.
- Start the custard by combining half & half, vanilla, cinnamon, and pumpkin puree in a saucepan over medium heat.
- Whisk the egg yolks with sugar until you have a pale yellow paste. Remove the saucepan from the heat and stir in the egg mixture.
- Fill the ramekins and bake for 30 minutes, or until the custard is set, but the middle jiggles.
- Refrigerate the ramekins for 2 hours or up to 3 days. Allow them to cool down to room temperature before refrigerating.
- To make the golden crust, spread granulated sugar over each ramekin of custard and melt the sugar using a torch.
How to Know when Pumpkin Creme Brulée is Ready
You’ll know it’s ready when the edges are set, the custard is still jiggly, and the centers are not liquid –they’ll be just set. Once fully cooled, the entire creme brulée in the dish will set further and have a custard/pudding-like texture.
The Perfect Creme Brulée Topping
What sets creme brulée apart is the sugary crust formed at the top, made with granulated white sugar or brown sugar, and achieved only by using a culinary torch. If you don’t have one, you can top your creme brulée with whipped cream and a little dusting of cinnamon.
How Long Does Creme Brulée Last in the Fridge
Pumpkin creme brulée leftovers will last in the fridge for up to 3 days. This means it’s the perfect dessert to make ahead if you’re planning on cooking a full holiday or Thanksgiving menu.
Pumpkin Creme Brulée
Ingredients
- 3 cups full-fat half & half
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon*
- 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 & half, vanilla, cinnamon, and pumpkin puree over medium heat.
- Add the egg yolks and ½ cup sugar to a medium bowl. Whisk until it turns into a smooth pale yellow paste. The sugar should be dissolved.
- Remove the saucepan from the heat and slowly whisk in the egg mixture. Whisk continuously until the mixture is 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.
Notes
- You can use ½ teaspoon of pumpkin spice instead of the cinnamon in this recipe.
Rachel says
This fall dessert is one I now make year-round. So good!