Try my easy pumpkin crème brûlée, so delicious you’ll want to eat it year-round. It has a smooth and creamy pumpkin custard filling, warm spices and the characteristic caramelized sugar topping. A lovely twist to the classic crème brûlée.
If you’re looking for a last minute dessert idea for Thanksgiving, the Holiday season or anytime in fall or winter really, this pumpkin crème brûlée is just perfect. Quick and easy to put together in just a few minutes, crèmes brûlées are also perfect to prepare ahead of time and make a delightful subtle and original pumpkin dessert.
I’m obsessed with pumpkin desserts, and among my favorites are the classic pumpkin pie, the maple pecan pumpkin pie (also vegan and gluten-free!), and this super moist pumpkin bread. This pumpkin crème brûlée completes the list of my favorites. The idea of making the recipe came to me as my house was all clean and I didn’t want to mess it up with my baking right away. A few hours and 4 chilled crèmes brûlées later, the house was equally clean. So satisfying!
Ingredients you need for this pumpkin crème brûlée:
The beauty of crèmes brulées is that the list of ingredients is pretty simple. This version with pumpkin is no exception. Here’s what you need:
- Pumpkin puree
- Egg yolks
- Vanilla pod
- Pumpkin spice + cinnamon
- Heavy liquid cream
Make sure you use 100% pumpkin puree (not pumpkin filling), homemade or canned. Also, I like to use real vanilla in my crèmes brûlées, which really enhances the flavors. If you are having a hard time finding vanilla pods (they’re also pretty expensive lately), consider using vanilla extract, up to 1 teaspoon, directly in the egg mixture.
How do you make pumpkin crèmes brûlées?
As I’m writing this post, David just came to me and asked the question. He loves crèmes brûlées, got amused by the fact I didn’t want to mess up the kitchen, and then asked me how to make them. Truth is, it’s really simple, and I think I already know the recipe by heart. Here are the few steps you need to keep in mind:
- Whisk yolks, sugar, pumpkin puree, spices and vanilla seeds in a mixing bowl.
- In a medium saucepan, heat heavy liquid cream with vanilla pod.
- Slowly pour in the cream into the pumpkin-egg mixture, whisking constantly to prevent eggs from cooking.
- Strain the mixture through a fine mesh sieve.
- Pour into the prepared ramekins, and place in a shallow dish filled with water half way up the sides of the ramekins.
- Bake until slightly jiggling in the center, then cool to room temperature.
- Place them in the refrigerator to chill for up to 2 hours.
- Sprinkle sugar on top, and use a cooking torch to caramelize. It’s ready!
What if I don’t have a kitchen torch?
I personally love using a kitchen torch, and I couldn’t live without it anymore. It makes the most wonderful meringues and any caramelized topping. So if like me you are obsessed with baking, I highly recommend you invest in a kitchen torch. It’s just a small investment and you won’t regret it.
Now if you don’t have a kitchen torch and are not planning of buying one, it’s ok! Preheat the oven to broil, place pumpkin brûlées on a baking pan in the oven top rack and watch carefully as the tops are crystallizing. As soon as it gets golden or slightly golden brown, remove from the oven and enjoy!
How to prepare crèmes brûlées ahead of time?
You can make the pumpkin custard several days in advance up to the baking step.Keep in the refrigerator, and when ready to serve, caramelize the top with sugar. Your guests will love the chilled creamy custard topped with this crispy and still warm caramelized topping.
What to serve with your crème brûlée:
- Milk Chocolate Chocolate Florentine Cookies
- Pumpkin Spice Madeleines Cookies
- Chocolate Chip Cookie Sticks
- Crispy Almond Tuile Cookies
What to do with pumpkin purée leftovers:
- Chewy Pumpkin Chocolate Chip Cookies
- Moist Pumpkin Bread
- Easy Pumpkin Pie Bites
- Vegan Pumpkin French Toasts
- Pumpkin Cinnamon Rolls
- Pumpkin Cream Cheese Muffins
- Homemade Pumpkin Butter
Easy Pumpkin crème brûlée makes a quick dessert and has everything to fix your sweet tooth. This smooth and creamy pumpkin custard is enhanced with warming spices and topped with a caramelized sugar topping. A lovely twist to the classic crème brûlée.
- 6 egg yolks
- 1/3 cup (70g) sugar + extra for dusting
- 1/2 cup (115g) pumpkin puree
- 1 vanilla pod, cut lengthwise
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1 1/2 cup (360 ml) heavy whipping cream
- Preheat the oven to 325°F (160°C).
- In a large bowl, whisk egg yolks with sugar until combined. Add pumpkin purée, vanilla seeds (keep the pod for later), cinnamon and pumpkin spice. Set aside.
- Heat heavy cream with the vanilla pod in a saucepan over medium heat. Turn off the burner as soon as it comes to a simmer. Remove the vanilla pod.
- Slowly pour the heavy cream into the egg mixture while whisking constantly so that the hot cream doesn’t cook the eggs.
- Strain the hot custard through a fine mesh sieve to catch any clumps that may have accumulated.
- Place 4 (5-ounces) ramekins into a deep baking dish and pour the custard into. Fill the baking dish with enough boiling water so it reaches half way up the sides of the ramekins.
- Carefully transfer the baking dish to the oven on the middle rack and bake for 25-30 mins or until just set and slightly jiggling in the center.
- Remove the ramekins from the water bath, let cool down to room temperature and refrigerate for about 2 hours.
- When ready to serve, sprinkle sugar on top of each crème brûlée and distribute evenly, then use a kitchen torch to caramelize the sugar, making sure to constantly move the torch to get en even crystallization. Enjoy immediately!
Keywords: pumpkin creme brulee