I’m so excited to share my favorite pumpkin creme brulee recipe with you all. This dessert is a game-changer for any occasion, whether it’s a holiday gathering or just a Tuesday night.
I love that it’s a creative twist on the classic creme brulee, and the addition of pumpkin puree gives it a beautiful fall flavor. The texture is silky smooth, and the caramelized sugar on top adds a nice crunch.
It’s also surprisingly easy to make, which is always a bonus in my book. My family and I have fallen in love with this recipe, and we make it frequently throughout the fall season.
We’ve even started making it for our weekly family dinners, just because we can’t get enough of that delicious pumpkin flavor. I’ve also been impressed by how well this recipe works for special occasions – it’s elegant enough to serve at a dinner party, but still approachable enough for a casual weeknight dinner.
Plus, it’s made with healthier ingredients like Greek yogurt and honey, so we can feel good about serving it to our loved ones. In short, this pumpkin creme brulee recipe is a total winner in my book.
Pumpkin Creme Brulee
4.8 from 1700 votes
A creamy, spiced pumpkin custard with a caramelized sugar crust. This twist on classic creme brulee uses pumpkin puree and warm fall spices.
2Place six ramekins in a large roasting pan and set aside.
3In a medium saucepan over medium heat, warm the heavy cream until small bubbles form around the edge, about 4 minutes, but do not let it boil.
4In a large bowl, whisk together the pumpkin puree, 1/4 cup of the sugar, egg yolks, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
5Slowly pour the hot cream into the pumpkin mixture, whisking constantly, until fully incorporated.
6Strain the custard through a fine-mesh strainer into a clean bowl or large measuring cup to remove any solids.
7Divide the custard evenly among the ramekins, filling each about three-quarters full.
8Pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins, being careful not to splash water into the custards.
9Bake for 35 to 40 minutes, until the edges are set but the centers still jiggle slightly when gently shaken.
10Remove the ramekins from the water bath and let them cool on a wire rack for 30 minutes.
11Then cover each with plastic wrap and refrigerate for at least 2 hours, or up to 2 days, until fully chilled and firm.
12Just before serving, sprinkle about 1/2 tablespoon of the remaining sugar evenly over the top of each custard.
13Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar melts and turns a deep amber color, about 1 to 2 minutes per ramekin.
14Let the sugar harden for 1 minute before serving.
For a smoother custard, ensure the cream is not too hot when added to the eggs. If you do not have a kitchen torch, you can place the ramekins under a broiler for 1 to 2 minutes, watching closely to avoid burning.
Watch Video Of How Pumpkin Creme Brulee Works
This pumpkin creme brulee recipe is perfect for any occasion – whether you’re hosting a dinner party or just want to treat your family to something special. The best part?
It’s surprisingly easy to make ahead of time and reheats beautifully when you’re ready to serve it up. We love serving this at our weekly family dinners because it’s both elegant and approachable – and who doesn’t love that combo?
You can also store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months – simply thaw overnight in the fridge before reheating.
❓ Frequently Asked Questions About Pumpkin Creme Brulee
1. What type of milk should I use in this recipe?
You can use any type of milk you prefer – whole, 2%, skim, or even almond or soy milk if you’re looking for a dairy-free option. The key is to choose a milk that’s high in fat content so that your creme brulee turns out rich and creamy.
2. Can I make this recipe ahead of time?
Yes, you can make the creme brulee mixture up to 24 hours in advance and store it in the refrigerator until you’re ready to bake it.
3. How do I prevent my creme brulee from cracking?
One trick is to not overbake it – take it out of the oven when the edges are set but the center is still slightly jiggly. Also, make sure your water bath is hot before adding the ramekins to ensure even cooking.
4. Can I use canned pumpkin puree instead of fresh?
While fresh pumpkin puree will give you the best flavor, canned pumpkin puree will work in a pinch if you don’t have time to cook down fresh pumpkin.
5. What’s the best way to caramelize the sugar on top?
To get those beautiful caramelized sugar crystals on top, simply place your ramekins under the broiler for 1-2 minutes or until golden brown – keep an eye on them so they don’t burn!
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