a baking tray of 4 pumpkin spice creme brulees

Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

Looking for a dessert to please pumpkin lovers that isn’t pie? This Pumpkin Crème Brulée is sure to satisfy their pumpkin cravings and more. Simple to prepare and practical to make in advance, it’s sure to become your pumpkin-season crowd-pleaser par excellence. Many people shy away from crème brûlée because it looks and sounds complicated, but it couldn’t be easier. Just five ingredients and very little hands-on time yields a silky-smooth dessert with a luscious flavour that will surprise and delight.

a baking tray of 4 pumpkin spice creme brulees

Pumpkin Creme Brulee

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Chill Time: 2 hours, 30 minutes
Total Time: 3 hours, 20-25 minutes
Servings: 4

Special equipment:
4 x125ml (1/2 cup) ramekins (5”/12cm diameter and 1”/2.5cm deep)
Deep-sided baking dish (that will fit all the ramekins inside)
Kitchen blow torch (optional)

3 egg yolks
⅓ cup granulated sugar, plus 2-3 Tbsp for caramelized topping
1¼  cups heavy whipping cream (35%)
½ tsp pumpkin pie spice
⅓ cup pumpkin purée (not pumpkin pie filling)

ingredients for pumpkin spice creme brulee on a metal baking sheet

1. Preheat oven to 300˚F and set a full kettle to boil. Place the ramekins inside a deep-sided baking dish.

2. Whisk the egg yolks and 1/3 cup sugar in a medium bowl or pot until the mixture starts to thicken slightly and become pale. Set aside.

egg yolks and sugar whisked together for pumpkin spice creme brulee

3. Mix the cream and spice mix together in a small jug or pot and heat until the milk is just about boiling (bubbles will start to form around the edge of the liquid) either on the stovetop or in the microwave.

Related: Turn Your Kitchen into a French Bakery with Palmier Cookies

pumpkin spice mixture being whisked together for pumpkin spice creme brulee

4. Whisking gently but continually, add about 1/4 cup of the hot cream to the egg mixture. Once this is combined, add the rest of the hot cream into the egg mixture, gently whisking until thoroughly incorporated.

Related: These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

pumpkin spice mixture being added to egg yolks and sugar for pumpkin spice creme brulee

5. Add the pumpkin purée to the cream and egg mixture and whisk gently to combine.

6. Strain the combined mixture using a metal sieve over a jug to ensure it’s smooth and lump-free.

custard being strained for pumpkin spice creme brulee

7. Pour the mixture into the ramekins.

Related: Pumpkin S’mores Sheet Cake is the Fall Dessert to Make This Season

4 ramekins filled with custard for pumpkin spice creme brulee

8. Carefully pour the hot water (from the kettle) into the bottom of the baking dish until it’s about halfway up the sides of the ramekins.

9. Bake the custards for 30-35 minutes (they might still be a tiny bit jiggly in the centre) and remove from oven.

10. Allow to come to room temperature, then refrigerate until chilled (2 hours).

11. Once completely chilled, remove from fridge and sprinkle about 1/2 tablespoon granulated sugar on top of each of the custards (it needs to be a thick layer, not just a sprinkle).

ramekins of pumpkin spice creme brulee topped with sugar and ready to be blow-torched

12. Use a kitchen blow torch to caramelize the sugar to a hard caramel (alternatively you can do this under a broiler, but keep an eye on it!).

13. Serve once the caramel tops are cool (about 3 minutes).

a closeup of pumpkin creme brulee

Love Mardi’s pumpkin crème brulée? Try her mixed berry galettes next!

Leave a Reply