Pumpkin Crème Brûlée Recipe
If you’re looking for the ultimate fall dessert that feels elegant yet is secretly easy to make, Pumpkin Crème Brûlée is your answer. This luscious treat blends the velvety smoothness of classic French custard with cozy pumpkin and warm spices. Each spoonful cracks through a crisp, caramelized sugar top to reveal a silky, pumpkin-spiced interior. Whether you’re hosting a dinner party or indulging in a quiet night at home, Pumpkin Crème Brûlée is a showstopper that brings together the best flavors of the season.
Ingredients You’ll Need
The beauty of Pumpkin Crème Brûlée lies in how just a handful of pantry staples can create something so luxurious. Each ingredient plays a key role in building those creamy, spiced layers and the irresistible crackly top.
- Heavy cream: The essential base for a rich, silky custard texture.
- Whole milk: Lightens the cream just enough for perfect balance without sacrificing decadence.
- Canned pumpkin puree: Adds earthy sweetness and that signature autumn color—use pure pumpkin, not pie filling.
- Granulated sugar: Sweetens the custard and creates the iconic brûléed crust.
- Egg yolks: The secret to a stable, creamy custard—separate carefully for best results.
- Vanilla extract: Rounds out the flavor and enhances the pumpkin and spices.
- Ground cinnamon: Adds the classic warmth you expect in any pumpkin treat.
- Ground nutmeg: Offers a subtle, aromatic note that lifts the whole dessert.
- Ground ginger: Just a pinch for gentle zing and complexity.
- Salt: A tiny amount sharpens all the flavors and keeps the sweetness in check.
How to Make Pumpkin Crème Brûlée
Step 1: Warm the Cream, Milk, and Pumpkin
Start by preheating your oven to 325°F (160°C). In a medium saucepan over medium heat, combine the heavy cream, whole milk, and pumpkin puree. Stir the mixture gently until everything is fully blended and warmed through. You want it hot but not boiling—this helps infuse the cream with pumpkin flavor and ensures a smooth custard later.
Step 2: Whisk the Egg Yolks and Sugar
While the cream mixture is warming, grab a separate bowl and whisk together the egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and a pinch of salt. Whisk until everything looks pale and smooth—the sugar will dissolve and the yolks will take on a creamy consistency.
Step 3: Combine and Temper
Now comes the magic! Slowly pour the warm pumpkin-cream mixture into the egg yolk bowl, whisking constantly. This step is called tempering and it prevents the eggs from scrambling. Take your time to blend everything together into a silky custard base.
Step 4: Strain for Smoothness
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl. This extra step removes any bits of egg or pumpkin fibers, ensuring your Pumpkin Crème Brûlée is flawlessly smooth and luxurious.
Step 5: Pour and Prep for Baking
Evenly divide the custard among six ramekins. Arrange them in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. The water bath gently cooks the custard, preventing cracks and keeping the texture ultra-creamy.
Step 6: Bake to Perfection
Slide the whole setup into your oven and bake for 35 to 40 minutes. The custards are ready when the centers are set but still have a little jiggle—think soft set, not firm. Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 7: Caramelize the Sugar Top
Right before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust. If you don’t have a torch, a quick broil under the oven works too—just watch closely so the sugar doesn’t burn. Dig in and enjoy that dramatic crack with your first spoonful!
How to Serve Pumpkin Crème Brûlée
Garnishes
A little flourish goes a long way with Pumpkin Crème Brûlée. Try a dollop of whipped cream, a sprinkle of cinnamon, or a few candied pecans for crunch. Even a tiny mint sprig or a dusting of powdered sugar can make these custards look extra special.
Side Dishes
While Pumpkin Crème Brûlée is a star on its own, it pairs beautifully with crisp butter cookies, shortbread, or even a light fruit salad on the side. These simple additions add texture and balance to the richness of the custard.
Creative Ways to Present
For a fun twist, serve the custard in hollowed mini pumpkins or teacups for a cozy, autumnal touch. Arrange the ramekins on a wooden board with whole spices and mini pumpkins for a festive dessert spread at your next gathering.
Make Ahead and Storage
Storing Leftovers
Pumpkin Crème Brûlée keeps well in the fridge for up to three days. Cover each ramekin tightly with plastic wrap (after cooling and before caramelizing the sugar) to keep the custard fresh and prevent it from absorbing other fridge odors.
Freezing
While it’s best enjoyed fresh, you can freeze un-caramelized Pumpkin Crème Brûlée for up to a month. Wrap each ramekin in two layers of plastic and then foil. Thaw overnight in the fridge and brûlée the sugar just before serving.
Reheating
There’s no need to reheat the custard itself—Pumpkin Crème Brûlée is served cold with a hot, crisp sugar top. If you’ve frozen the custard, let it thaw thoroughly in the refrigerator before adding and torching the sugar.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just roast and puree your fresh pumpkin until smooth. Make sure to strain out extra liquid for the best custard consistency.
What if I don’t have a kitchen torch?
No torch? No problem! Simply place the ramekins under your oven’s broiler for 1 to 2 minutes, keeping a close eye so the sugar melts and caramelizes without burning.
Can I make Pumpkin Crème Brûlée ahead of time?
Yes, you can prepare the custard up to two days in advance. Keep the sugar topping off until just before serving, then brûlée for that signature crackly crust.
Is there a dairy-free version?
You can experiment with coconut cream and non-dairy milk, but keep in mind the custard may not set quite as firmly. The flavor will be deliciously unique!
How do I know when the custard is set?
Give the ramekin a gentle shake—the center should be just set with a slight wobble. It will firm up more as it chills in the fridge.
Final Thoughts
If you’re ready to impress your guests—or just treat yourself—Pumpkin Crème Brûlée deserves a spot on your fall dessert menu. Every bite is a celebration of creamy custard, warm spices, and that irresistible caramelized sugar top. Give it a try, and watch it become an instant classic in your kitchen!
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Pumpkin Crème Brûlée Recipe
- Total Time: 5 hours (including chilling)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Crème Brûlée recipe offers a creamy, velvety custard infused with warm fall spices and smooth pumpkin puree, topped with a crisp caramelized sugar crust. Perfect for Thanksgiving or any autumn gathering, this French-American dessert combines classic elegance with seasonal flavors.
Ingredients
Custard Mixture
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar (plus extra for topping)
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) to prepare for baking the custards. This temperature ensures even cooking without curdling the eggs.
- Warm Cream Mixture: In a medium saucepan over medium heat, combine heavy cream, milk, and pumpkin puree. Stir until warm but not boiling to blend the flavors and gently heat the mixture, then remove from heat.
- Whisk Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth to create a flavorful custard base.
- Temper the Eggs: Slowly pour the warm cream mixture into the egg yolk mixture while whisking constantly. This gradual combination prevents the eggs from scrambling.
- Strain Custard: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and achieve a silky smooth texture.
- Fill Ramekins: Divide the custard evenly among 6 ramekins, setting up individual portions for baking.
- Prepare Water Bath: Place the ramekins in a deep baking dish and carefully fill the dish with hot water halfway up the sides of the ramekins. This water bath helps regulate temperature and cook custards evenly.
- Bake Custards: Bake for 35–40 minutes or until the centers are just set with a slight wobble, indicating creamy custard consistency.
- Cool and Chill: Remove ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
- Caramelize Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the tops until golden and crisp, forming the signature brûlée crust. Alternatively, broil for 1–2 minutes, watching carefully to avoid burning.
- Serve: Serve immediately to enjoy the contrast between the creamy custard and crisp caramelized sugar topping.
Notes
- If you don’t have a torch, you can broil the tops in the oven for 1–2 minutes, watching carefully to avoid burning.
- For extra flavor, add a splash of bourbon or maple extract to the custard mixture before baking.
- Ensure to temper the eggs carefully to avoid scrambling.
- Use full-fat dairy for the best creamy texture.
- Refrigerate custards overnight for easier caramelizing and improved flavor melding.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 ramekin (approx. 120g)
- Calories: 320
- Sugar: 24g
- Sodium: 50mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 215mg
