This post may contain affiliate links. Please read my disclosure policy.
Pumpkin Crème Brûlée is an easy, elegant, make ahead dessert with a rich creamy custard and 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 on this one because with just a few ingredients and a whisk, you’re going to impress your lucky guests with an amazing dessert. 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 pan that is at least 2-inches deep, for the hot water bath.
I used two 7-ounce ramekins so if you’re not positive what size you have, make sure they will 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 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 once it is cooled.
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!
We went pumpkin shopping with the grandkids last weekend and had a great time gathering little gourds and pumpkins for fall decorations.
For many years we’ve visited the same small local farm owned by some very nice people to buy affordable pumpkins and gourds. At three for $1.00 you can see I got a great deal! Last year I did an entire post on pumpkins and gourds because they are so fascinating. If you can find a pumpkin patch in your area, grab the kids, big and small, and enjoy a nice family adventure!
We found tiny, colorful gourds and enormous bright orange and white pumpkins all in the same field. The owners provide tools to cut the stems and wagons to carry the load.
Our daughter Allie (left) with baby Isabelle, her son Issac, and little Jayden with her mom Callie on the right.
Our grandson Isaac is such a ham! Some pumpkins were enormous but none priced more than $10 each. We picked some big (not this big) pumpkins for a special project … see photos below!
Our daughter Allie had one of those crazy-creative ideas to put our two granddaughters inside carved out pumpkins for a fall photo shoot.
My husband and I did our best to make her vision come to life and we all had a great time! Four month old Isabelle is on the left, and 7-month old Jayden is on the right. The girls played along wonderfully and enjoyed licking the pumpkin for most of the shoot. Allie and Callie carved the pumpkins and I did the set design.
We warmed the pumpkins with a hair dryer and stuffed old towels in the bottom for a cushion and added height. My husband did an amazing job shooting the girls, but we’re not at all surprised. He’s an award winning photographer and has taught me everything I know. Our young mothers provided the distraction and entertainment while I herded Isabelle’s 4-year old brother Isaac around the house.
If she had teeth I think Isabelle would have taken a bite or two! Don’t you know these cousins will grow up to be great friends.
Grandson Isaac got into the action and thought his sister was crazy for licking the pumpkin, he said she was a silly girl. It was only last year that he licked his first raw pumpkin stem!
Thanks for PINNING!
Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
PRINT THE RECIPE!
Pumpkin Crème Brûlée (for Two)
- 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 or coarse sugar for brûlée topping
- Preheat oven to 300 F degrees.
- 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!
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:
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.
We’ve headed to the Shenandoah Mountains to enjoy a few days of camping, hiking and “leaf peeping” before the cold weather sets in and the camp grounds close. I hope to share some more fall photos with you next week! Thanks very much for stopping by, I hope you have a wonderful, beautiful weekend!