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Pumpkin Crème Brûlée – an easy, elegant, make ahead dessert
Pumpkin Crème Brûlée is a rich and creamy custard with a contrasting layer of sweet hard caramel (burnt sugar.)
I wonder if there’s a lot of people that never make Crème Brûlée because they think it’s complicated and difficult. I hope I can change your mind! Get out the easy button because this Pumpkin Creme Brûlée can be made with just a few ingredients and a whisk.
I know you’re going to impress your lucky guests with this amazing dessert that can be made ahead of time and served when needed.
This recipe was developed for two but is easily doubled or tripled as needed for a hungry crowd. I hope you’re not tired of pumpkin because it’s the perfect inspiration for this delicious dessert.
You’ll need a couple of small ramekins and a large baking pan to make this Pumpkin Creme Brûlée.
Set aside two 7 or 8-ounce ramekins (or more if doubling) for baking the custard. If you’re not positive what size ramekins you have, make sure they hold at least 1 cup of water (8 ounces) filled to the top. At 7-ounces the batter will be about 1/2 inch below the rim.
The custard is baked low and slow at only 300 degrees F for 45 minutes.
For the perfect consistency the center should jiggle a little when you shake the pan, but not be runny. The custard will set completely once cooled. At this point you can refrigerate the custards for up to 24 hours or until you’re ready to serve.
Ingredients you’ll need to make Pumpkin Creme Brûlée for 2:
- heavy cream
- whole milk
- pumpkin pie spice
- egg yolks
- granulated sugar
- brown sugar
- vanilla extract or vanilla bean paste
- pumpkin puree
- additional granulated sugar for the brûlée topping
How to make Pumpkin Creme Brûlée:
1. Preheat the oven and place two 7-ounce ovenproof ramekins in a baking pan that is at least 2-inches deep.
2. Heat the cream, milk and pumpkin pie spice over medium heat. Add the salt and vanilla and set aside for 10 to 15 minutes.
3. In a separate medium bowl, whisk the egg yolks with the sugars. While whisking constantly, slowly temper the eggs by drizzling the hot milk mixture into the bowl.
4. Add the pumpkin puree and stir to combine.
5. Divide the batter between the ramekins and add boiling water to the pan to create a hot water bath.
6. Bake for 45 minutes or until the custard jiggles slightly.
7. Cool, then refrigerate the custards for at least 2 or up to 24 hours.
When ready to serve:
8. Sprinkle granulated sugar over the tops of the custards to cover.
9. Using a torch or oven broiler, melt the sugar until it is well browned and melted. Allow the creme brûlée to cool for a few minutes, then serve!
The perfect fall treat!
This dessert is just the right size with great flavor from the pumpkin and pumpkin pie spice. A delicious fall treat not to be missed!
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Pumpkin Crème Brûlée
- ¾ cup heavy cream
- ¼ cup whole milk
- ½ teaspoon pumpkin pie spice
- 2 egg yolks
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- pinch salt
- ¼ teaspoon vanilla bean paste (or vanilla extract)
- 2 tablespoons pumpkin puree, canned
- 1 tablespoon granulated sugar for brûlée topping, or coarse sugar
- Preheat oven to 300°F.
- Place two 7-ounce ovenproof ramekins (or three smaller ramekins) into a baking pan that is at least 2-inches deep. Make sure the ramekins are not touching.
- In a small saucepan, heat the cream, milk, and pumpkin pie spice over medium heat, stirring occasionally, just until it starts to boil. Remove from the heat and add the salt and vanilla bean paste. Allow the milk mixture to rest and infuse the flavors for 10-15 minutes.
- In a medium mixing bowl (one with a pouring spout would be great) whisk the egg yolks with 3 tablespoons granulated sugar and brown sugar. Whisking constantly, temper the eggs by slowly streaming the hot mixture into the egg yolks until completely combined. Add the pumpkin puree and mix until combined.
- Divide the batter into the prepared ramekins and heat a kettle of water to boiling for the hot water bath. Place the pan with the ramekins in the oven and carefully pour boiling water into the outer pan until it comes halfway up the sides of the ramekins taking care not to splash water into the custard.
- Bake for 40 to 45 minutes or until the custard jiggles slightly when you shake the pan. The custard will firm up as it cools. Remove the ramekins from the water bath and cool at least 30 minutes on a wire rack. Cover each with plastic wrap making sure the film does not touch the surface of the custard. Refrigerate at least 2 hours or up to 24 hours.
- When ready to serve the creme brûlée, preheat your oven to broil, or prepare your kitchen torch. Uncover the custards and sprinkle with enough granulated sugar to cover the tops. Rotate the ramekin so the sugar covers the entire surface of the custard. Discard the excess sugar so you are left with a thin coating that completely covers the custard.
- Broil or torch the sugar until it is well browned and melted. Allow the creme brûlées to cool for a few minutes, then serve and enjoy!
- Inspired by a recipe on Food Network by Gale Gand
Here are a few more pumpkin recipes you might enjoy!
- Pumpkin Loaf Cake ~ from Recipe Girl
- No Churn Pumpkin Pie Ice Cream ~ from The View From Great Island
- Pumpkin Pie Smoothie ~ from Saving Room for Dessert
- Copycat Starbucks Pumpkin Scones ~ from Damn Delicious
If you want to purchase 7-ounce ramekins like the ones pictured above – just click on the photo below to be taken to Amazon:
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