This pumpkin crème brûlée recipe creates a delightful dessert that combines the rich, creamy texture of traditional crème brûlée with the warm flavors of pumpkin. Add to this the clever presentation in mini-pumpkins and you have a classy dessert for your dinner table.
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Pumpkin is one of those flavors we often associate with fall and Thanksgiving. It evokes feelings of warmth and comfort making it ideal for autumn gatherings. Crème brûlée is known for its silky-smooth texture and caramelized top. When combined with pumpkin, it becomes even creamier and takes on a delightful flavor.
You need the following ingredients to make the pumpkin crème brûlée recipe:
- Heavy cream: use a cream with at least 36% fat content
- Pumpkin puree: do not use pumpkin pie filling
- Granulated sugar: for use in the filling and to caramelize the custard tops
- Egg yolks: save the egg whites for a yummy omelet or meringue cookies
- Spices: ground cinnamon, ground ginger and ground nutmeg
See recipe card for quantities.
Follow the directions in the recipe card below and be sure to check out the following video for a quick demonstration:
I like using mini pumpkins as vessels for baking and serving this dessert. It adds a creative and seasonal twist to your dinner table. Choose pumpkins about 4" in diameter. Prepare the pumpkins by slicing off the top and scoop out the seeds and pulp. Alternatively, use 6 ounce ceramic ramekins.
In addition to the baking vessels, you need a whisk, a bowl, a baking dish with a rim at least 1" high, measuring cups and spoons.
Add the caramelized topping just before you are ready to serve. Don't store the pumpkin crème brûlée after the sugar topping is caramelized. The topping will become soft and you won't have the tell-tale crunch synonymous with crème brulee.
Yes. Place the custards on a baking sheet, sprinkle a layer of granulated sugar over the surface and place under an oven broiler. Keep a close eye on the tops and remove once the the sugar melts and is lightly browned.
Looking for other Fall and Thanksgiving recipes? Try these:
Pumpkin Crème Brulee Recipe
- 6 mini pumpkins (or 6 ounce ramekins) pumpkin tops removed and inside scooped out
- 1 Kitchen Torch optional
- 2 cups heavy cream 24 fluid ounces
- ⅓ cup granulated sugar (for filling) 66 grams
- 4 large egg yolks
- 2 tablespoons pumpkin puree
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅙ teaspoon ground nutmeg (optional)
- 2 tablespoons granulated sugar (for caramelizing tops of crème brulee)
- Preheat oven to 325 ℉
- Cut off tops from mini pumpkins. Scoop out seeds and pulp.
- Place pumpkins or ramekins in a baking dish with a rim.
- In a large bowl, whisk together egg yolks, sugar, pumpkin puree, cinnamon, ginger and nutmeg.
- Heat heavy cream until just beginning to simmer. Remove pan from heat.
- Slowly begin pouring hot cream into the egg mixture, whisking constantly until all the cream is added to the mixture.
- Pour the egg/cream mixture into the pumpkins, or ramekins, until almost full.
- Pour hot water into baking dish until it is halfway up the sides of the pumpkins (or ramekins).
- Place the baking dish in the preheated oven taking care to not spill any water into the cream filling.
- Bake for 25 - 30 minutes. The tops will be slightly browned and the filling will still be jiggly.
- Remove pan from oven and set on a cooling rack for 30 minutes. After 30 minutes, place the crème brulee in the refrigerator for 1 hour or until set.
- To serve: sprinkle the top of each crème brulee with 1 teaspoon of granulated sugar. Using a kitchen torch, caramelize the sugar (alternatively, place the crème brulee under an oven broiler until the tops caramelize). Let rest for 2 minutes and serve.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove