Pumpkin Crème Brûlée

Why You’ll Love This Recipe

Pumpkin Crème Brûlée takes everything you love about traditional crème brûlée and gives it an autumn-inspired upgrade. The creamy custard is flavored with real pumpkin puree and cozy spices, making it a perfect dessert for fall gatherings, Thanksgiving, or simply when you want something special. You can even serve it in hollowed-out mini pumpkins for a charming presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 mini pumpkins, optional (or use ramekins)
2 cups heavy cream (476 g)
⅓ cup granulated sugar (67 g, plus extra for topping)
4 large egg yolks
1 teaspoon vanilla extract
1 cup pumpkin puree (245 g)
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt

Directions

1. Preheat your oven to 325°F (163°C). If using mini pumpkins, slice off the tops and scoop out the insides to create small bowls. If using ramekins, set them aside.
2. In a saucepan, heat the heavy cream over medium heat until it begins to steam but not boil. Remove from heat.
3. In a mixing bowl, whisk together the sugar and egg yolks until pale and slightly thickened.
4. Slowly pour the warm cream into the yolk mixture, whisking constantly to avoid curdling.
5. Stir in the vanilla extract, pumpkin puree, cinnamon, ginger, and salt until smooth.
6. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl with a spout to ensure a silky texture.
7. Pour the custard evenly into pumpkins or ramekins. Place them in a baking dish and pour hot water into the dish until it reaches halfway up the sides.
8. Bake for 35–40 minutes, or until the custards are just set but still slightly jiggly in the center.
9. Remove from the oven, let cool, then refrigerate for at least 2 hours or overnight.
10. Before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch (or broil in the oven) to caramelize the sugar until golden and crisp.

Servings and timing

This recipe makes 4 servings.
Prep time: 20 minutes
Cook time: 40 minutes
Chill time: 2 hours
Total time: about 3 hours

Variations

• Replace the pumpkin puree with sweet potato puree for a different flavor.
• Add a pinch of nutmeg or cloves for a spicier custard.
• Infuse the cream with a cinnamon stick before mixing for a stronger spice flavor.
• Use coconut cream instead of heavy cream for a dairy-free version.
• Garnish with whipped cream or candied pecans for extra flair.

Storage/Reheating

Store Pumpkin Crème Brûlée covered in the refrigerator for up to 3 days before caramelizing the sugar topping. Do not freeze, as the custard texture will change. To serve, simply add sugar and torch or broil until caramelized. If the sugar topping softens in the fridge, re-caramelize before serving.

FAQs

Can I make Pumpkin Crème Brûlée ahead of time?

Yes, you can prepare the custards up to 3 days in advance and refrigerate them. Add the sugar topping and caramelize just before serving.

Do I need a kitchen torch for this recipe?

A torch gives the best results, but you can also use your oven broiler. Just watch closely so the sugar doesn’t burn.

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly and saves time. Make sure it’s pure pumpkin and not pumpkin pie filling.

Can I make this without pumpkins as serving vessels?

Absolutely. Standard ramekins work beautifully and are easier to handle.

How do I know when the custard is done baking?

The edges should be set, but the center should still have a slight jiggle when gently shaken.

Can I substitute the heavy cream?

Half-and-half can be used, but the custard won’t be as rich. Coconut cream is a good non-dairy option.

What sugar is best for caramelizing the top?

Granulated sugar is traditional, but superfine sugar melts more evenly. Avoid powdered sugar.

Why strain the custard mixture?

Straining removes any bits of cooked egg and ensures a silky-smooth texture.

Can I double the recipe?

Yes, you can easily double it. Just use a larger baking dish for the water bath.

What toppings go well with Pumpkin Crème Brûlée?

Whipped cream, candied nuts, or a sprinkle of cinnamon are great finishing touches.

Conclusion

Pumpkin Crème Brûlée is a rich, creamy dessert that marries the sophistication of classic crème brûlée with the warmth of pumpkin spice. Whether you serve it in mini pumpkins for a festive touch or in ramekins for a timeless look, this dessert is sure to impress and delight at any fall gathering.

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