If you love classic crème brûlée but want to give it a fall-inspired makeover, this Pumpkin Crème Brûlée is the perfect dessert. It combines the creamy, custard-like richness of traditional crème brûlée with warm pumpkin spice flavors and a caramelized sugar topping that crackles beautifully with every bite. This recipe feels sophisticated yet is simple enough to make at home, ideal for holidays, dinner parties, or when you want to impress without too much effort.
Why You’ll Love This Recipe
- Smooth, creamy custard infused with pumpkin and spices
- Caramelized sugar topping for a satisfying crunch
- Perfect make-ahead dessert for entertaining
- A seasonal twist on a classic French favorite
Ingredients
- 1 cup pumpkin purée
- 2 cups heavy cream
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- Pinch of salt
Step-by-Step Instructions
- Preheat oven to 325°F (160°C). Place 6 ramekins in a baking dish.
- In a saucepan, heat heavy cream with pumpkin pie spice until just warm. Do not boil.
- In a mixing bowl, whisk egg yolks, pumpkin purée, sugar, vanilla, and salt until smooth.
- Slowly add warm cream to the mixture while whisking constantly.
- Strain mixture through a fine sieve for extra-smooth custard.
- Divide custard among ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins.
- Bake for 40–45 minutes, until the custard is set but still slightly jiggly in the center.
- Cool completely, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle sugar evenly on top of each custard and caramelize with a kitchen torch (or under the broiler).
- Serve immediately and enjoy the crackly sugar crust!
Tips & Variations
- Use a mix of white and brown sugar for a deeper caramel flavor.
- Add a splash of maple syrup to the custard for extra fall sweetness.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Storage & Make-Ahead Instructions
Pumpkin Crème Brûlée can be made up to 2 days ahead. Cover ramekins tightly and refrigerate. Caramelize the sugar topping just before serving for the best crackly texture.
Serving & Pairing Ideas
- Serve with gingersnap cookies or biscotti.
- Pair with hot coffee, spiced chai, or a warm apple cider.
- Add fresh whipped cream for extra indulgence.
Frequently Asked Questions
Do I need a torch to make crème brûlée?
No — you can use your oven broiler. Just watch closely to avoid burning the sugar.
Can I make this without heavy cream?
Half-and-half can work, but the custard won’t be as rich and creamy.
How do I know when the custard is done baking?
It should be set around the edges but still slightly jiggly in the center.
Can I freeze Pumpkin Crème Brûlée?
It’s best enjoyed fresh or refrigerated. Freezing may affect the creamy texture.
Ready to Make It?
This Pumpkin Crème Brûlée is elegant, creamy, and perfect for fall gatherings. Save this recipe to impress your family and friends with a dessert that’s as beautiful as it is delicious.
You Might Also Like
- Pumpkin Dump Cake – Easy and cozy fall dessert.
- Chocolate Pumpkin Bread – Rich and moist with warm spices.
- Pumpkin Upside Down Cake – A sweet twist on a classic.
- Pumpkin Protein Energy Balls – A healthier seasonal snack.
Pumpkin Crème Brûlée
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Pumpkin Crème Brûlée is a creamy, elegant dessert with pumpkin spice flavors and a crackly caramelized sugar topping — the perfect fall twist on a French classic.
Ingredients
1 cup pumpkin purée
2 cups heavy cream
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
5 large egg yolks
1/2 cup granulated sugar (plus extra for topping)
Pinch of salt
Instructions
1. Preheat oven to 325°F (160°C). Place 6 ramekins in a baking dish.
2. Heat cream with pumpkin pie spice until warm, do not boil.
3. Whisk egg yolks, pumpkin, sugar, vanilla, and salt until smooth.
4. Slowly whisk in warm cream, then strain through a sieve.
5. Pour into ramekins and place dish in hot water bath.
6. Bake 40–45 minutes until set but slightly jiggly.
7. Cool completely, refrigerate 2+ hours or overnight.
8. Sprinkle sugar on top and caramelize with torch or broiler.
9. Serve immediately.
Notes
Make-Ahead: Prepare custard up to 2 days ahead and refrigerate.
Caramelize sugar topping just before serving for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 24g
- Sodium: 60mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 190mg