Print

Pumpkin Crème Brûlée Recipe

Pumpkin Crème Brûlée Recipe
Print Recipe

★★★★★

5 from 6 reviews

This Pumpkin Crème Brûlée is a luscious autumn-inspired twist on the classic French dessert. Creamy custard infused with pumpkin puree and warm spices like cinnamon and ginger is baked to silky perfection. The custard is then topped with a crisp, caramelized sugar crust, creating a delightful contrast of textures and flavors. Perfect for holiday gatherings or a cozy fall dessert.

Ingredients

Scale

Custard Base

  • 2 cups Heavy Cream
  • 1/3 cup Granulated Sugar
  • 4 large Egg Yolks
  • 1 tsp Vanilla Extract
  • 1 cup Pumpkin Puree
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Salt

For Serving

  • Additional Granulated Sugar for topping (about 1-2 tsp per serving)
  • Mini pumpkins (optional, for serving) or ramekins

Instructions

  1. Prepare containers: If using mini pumpkins, cut off the tops and carefully scoop out the insides to create pumpkin shells. Alternatively, set ramekins aside for baking the custard.
  2. Heat cream and sugar: In a medium saucepan over medium heat, combine heavy cream and granulated sugar. Stir continuously until the sugar is fully dissolved and the mixture is warm but not boiling.
  3. Whisk egg yolks: In a separate bowl, whisk the egg yolks until pale and slightly thickened. Gradually pour the warm cream mixture into the yolks while whisking constantly to temper the eggs and prevent curdling.
  4. Add pumpkin and spices: Stir in the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, and salt until the mixture is smooth and fully combined.
  5. Fill containers: Pour the prepared custard mixture into the mini pumpkins or ramekins, filling them almost to the top but not overfilling to allow space for gentle bubbling during baking.
  6. Bake in water bath: Place the filled containers in a large baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the containers. Bake in a preheated oven at 325°F (163°C) for about 30 minutes, or until the custard edges are set but the centers still slightly jiggle.
  7. Cool and chill: Remove the containers from the water bath and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours or overnight to fully set the custard.
  8. Caramelize sugar topping: Before serving, evenly sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to carefully caramelize the sugar until it forms a golden, crisp crust. Let it cool briefly until hardened.
  9. Serve: Serve immediately after caramelizing for the best contrast between creamy custard and crunchy topping. If using mini pumpkins, you can serve the custard directly inside them for festive presentation.

Notes

  • Use full-fat heavy cream for the creamiest texture.
  • Make sure not to overcook the custard—it should have a slight jiggle in the center when done.
  • If you don’t have a kitchen torch, caramelizing sugar under a broiler is an alternative, but watch closely to prevent burning.
  • You can prepare the custards a day ahead and caramelize just before serving.
  • For a dairy-free version, substitute coconut cream for heavy cream and adjust sweetness as needed.

Nutrition

Keywords: pumpkin crème brûlée, pumpkin dessert, autumn dessert, baked custard, fall recipes, Halloween dessert, Thanksgiving dessert

Find it online: https://tastewithamy.com/pumpkin-creme-brulee-recipe/