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Pumpkin Crème Brûlée

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Pumpkin Crème Brûlée – an easy, elegant, make ahead dessert

 

Overhead view of two small ramekins filled with pumpkin creme brûlée

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.

 

A measuring cup pouring custard into small ramekins set inside a baking pan

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.

You will also need a 9-inch square or 13×9-inch baking pan that’s at least 2-inches deep. You’ll be filling the pan halfway with boiling water as it will be used for the hot water bath.

 

Two cups of pumpkin creme brûlée with a cracked burnt sugary top

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.

 

Overhead view of a bowl of pumpkin custard with a cracked hard sugar top with a spoon

Ingredients you’ll need to make Pumpkin Creme Brûlée for 2:

  • heavy cream
  • whole milk
  • pumpkin pie spice
  • egg yolks
  • granulated sugar
  • brown sugar
  • salt
  • 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!

 

 

Mini pumpkins and gourds in a basket on a table with pumpkin creme brûlée

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!

 

Thanks for PINNING!

A small ramekin filled with pumpkin custard topped with a burnt sugar top

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5 from 1 vote

Pumpkin Crème Brûlée

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 2 servings
Course: Dessert
Author: Tricia
PRINT RECIPE
An easy, elegant, make ahead dessert with a rich creamy custard and contrasting layer of sweet hard caramel (burnt sugar.)

Ingredients

  • 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

Instructions

  • 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!

Recipe Notes

  • Inspired by a recipe on Food Network by Gale Gand
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
 

Nutrition

Calories: 504kcal | Carbohydrates: 36g | Protein: 7g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 299mg | Sodium: 47mg | Potassium: 193mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3957IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg

Here are a few more pumpkin recipes you might enjoy!

 

If you want to purchase 7-ounce ramekins like the ones pictured above – just click on the photo below to be taken to Amazon:

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

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30 Comments

  1. 2 Sisters Recipes says

    Yep! You definitely changed our minds! Never made a creme brulee before and LOVE your broil tip ( we don’t have the torch). Your grandchildren are so beautiful!! …and your photos make me smile- I had to show my husband too! Have a great week! I hope to get back into blogging soon.

    reply to this comment >

  2. Wendy says

    This fall photo shoot is WONDERFUL. Each person contributing their talents to capture this fun moment in time. Every photo makes me smile. You must be delighted!
    Creme brulee is one of my favorite desserts. My son is in charge of Thanksgiving dessert and creme brulee has made numerous appearances over the years because, as you said, it looks fancy but is actually easy. Also, playing with a torch is fun! A pumpkin version of creme brulee sounds great to me!

    reply to this comment >

  3. Robyn @ Simply Fresh Dinners says

    Oh my goodness, Tricia, this is the best ever! Your grandchildren are so precious and those photos have me smiling from ear to ear this morning. Just too precious! Issac’s smile is contagious and those beautiful babes will have so much fun looking back on these photos. Your husband rocks the camera!

    Great gourds and awesome brulee! I’m going to try this one because it will impress company and they’ll think I can actually bake, lol. Thanks for starting my day off so perfectly!

    reply to this comment >

  8. Monica says

    Oh gosh, Tricia…your grandkids are stealing the show on this post! And that’s not easy with this perfect creme brulee! I have been thinking about this and I thank you for bringing it to life. Must be so delicious. Whoever invented this dish was genius…that soft, creamy custard against the hard crisp sugary shell is so divine. I want one right now! : )

    reply to this comment >

  9. Mandy says

    My cousin and I are 5 days apart and grew up together until we moved to another city but we are still close today. Now why have I never thought about pumpkin creme brulee before – what a fantastic idea!
    Have a happy weekend ahead.
    🙂 Mandy xo

    reply to this comment >

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