Home > Desserts > Pumpkin Créme Brûleé Pumpkin Créme Brûleé October 12, 2023 | No Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Pumpkin Créme Brûleé has creamy pumpkin-spiced custard filling and a caramelized sugar topping. It’s a fun twist on regular crème brûleé! Pumpkin Créme Brûleé is the perfect dessert to make ahead of time. You can prepare the custard several days in advance, store it in the fridge, and then torch the tops with sugar just before serving. If you’re as obsessed with pumpkin as we are, try these pumpkin-filled treats next: Pumpkin Cupcakes, Pumpkin Coffee Cake, or this Pumpkin Cheesecake Ball. Pumpkin Créme Brûleé While turkey is good and all, if you’re a sweets lover, the real showstoppers of Thanksgiving dinner are the desserts! Sure, Pumpkin Pie and Pecan Pie are classic treats, but our table’s favorites tend to be the unconventional ones, like Pumpkin Cheesecake Bars or, wait for it, Pumpkin Créme Brûleé! Not only is this Créme Brûleé far simpler to make than pumpkin pie, but it’s also an ideal make-ahead dessert. With its ease and festive twist, it’s the perfect dessert for fall and Thanksgiving festivities. QUICK TIP The term “créme brûleé” is French, evident from its accent marks. Over 300 years ago, its English translation was “burnt cream.” While less elegant sounding, “brûleé” shares its root with “broil,” so the name makes sense. Ingredients In Pumpkin Créme Brûleé Water: Used to create a water bath for baking the Créme Brûleé, ensuring even cooking and a silky texture. Heavy cream: Provides the rich base for the custard. Large egg yolks: Gives the custard its creamy texture and structure. Dark or light brown sugar: Adds sweetness and depth to the custard. Pumpkin pie spice: Imparts warm fall flavors to the dessert. Salt: Enhances the dessert’s flavors. Canned pumpkin: Provides pumpkin flavor and enhances the dessert’s texture. Vanilla bean paste (or pure vanilla extract): Infuses the custard with vanilla flavor. White sugar: Used for the signature caramelized topping of Créme Brûleé. How to make Pumpkin Créme Brûleé Combine the yolks, brown sugar, spices, salt, vanilla, and pumpkin. For optimal results, choose a high-quality, non-watery pumpkin. Use a whisk to mix until it’s smooth and creamy. Slowly drizzle in the hot heavy cream, whisking constantly to temper the eggs without scrambling them. Keep adding the heavy cream, continuing to whisk. Pour the mixture into the ramekins set within a 9×13-inch baking pan. Add boiling water to the pan so it reaches halfway up the ramekin sides. Bake until the centers exhibit only a slight jiggle. Allow to cool at room temperature before chilling in the refrigerator until they set, about 6-8 hours. Before serving, top each with sugar and use a torch to achieve a caramelized finish. QUICK TIP Pumpkin Créme Brûleé does require a few specialty tools, and below are exactly what I use when making Pumpkin Créme Brûleé! (Affiliate links below) Ramekins Kitchen torch 9×13 Pan How To Torch Your Pumpkin Créme Brûleé Evenly sprinkle white sugar over each custard. Use extra sugar to ensure the top is fully coated, pouring any excess onto the next ramekin. Using a kitchen torch, sear the sugar-coated tops until the sugar melts, browns, or even slightly blackens. Serve and enjoy immediately. Don’t Have A Kitchen Torch? You can make Pumpkin Crème Brûlée without a torch: Move the oven rack to the top. Preheat to high broil, then evenly sprinkle sugar over the custards. Set ramekins on a sheet pan and broil on the top rack, watching closely. Don’t over-broil; it can alter the custard’s texture. Serve and enjoy! Tips For Success Use ingredients at room temperature. Ensure the eggs are at room temperature to prevent them from “cooking” when hot heavy cream is added. (Tip: Use this method to quickly warm eggs to room temperature). Avoid over-beating the mixture, as this introduces excess air, altering the texture. Enhance the flavors by adding a hint of salt to the crème brûlée mixture. Cook the Pumpkin Créme Brûleé in a water bath to ensure the custard cooks evenly and slowly without scorching. Achieve the perfect sugar crust with a kitchen torch. Hold it about 6 centimeters from the surface, moving it continuously to avoid melting the underlying custard. The sugar will crystallize shortly after torching, so be cautious to avoid over-burning. Use Leftover Pumpkin In One Of These Treats Pumpkin Snickerdoodles reader favorite! Pumpkin Chocolate Chip Muffins bakery style Pumpkin Protein Shake using vanilla protein Not cake-y Pumpkin Cookies Pumpkin Granola with nuts and seeds FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Créme Brûleé 5 from 1 vote - Review this recipe Pumpkin Créme Brûleé has creamy pumpkin-spiced custard filling and a caramelized sugar topping. It's a fun twist on regular créme brûleé! SAVE TO RECIPE BOX Print Recipe Pumpkin Créme Brûleé 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Pumpkin Créme Brûleé has creamy pumpkin-spiced custard filling and a caramelized sugar topping. It's a fun twist on regular créme brûleé! Course Dessert Cuisine American Keyword pumpkin creme brulee Prep Time 20 minutes minutes Cook Time 30 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 50 minutes minutes Servings 5 5-ounce brulees Chelsea Lords Calories 324kcal Author Chelsea Lords Cost $3.56 EquipmentRamekins & Kitchen Torch (Note 1) Ingredients▢ Water, for water bath▢ 2 cups heavy cream▢ 4 large egg yolks, at room temperature (Note 2)▢ 1/3 cup dark or light brown sugar, tightly packed▢ 2 teaspoons pumpkin pie spice▢ scant 1/8 teaspoon fine sea salt (just a tiny pinch!)▢ 1/4 cup canned pumpin (not pumpkin pie filling; not an entire can)▢ 1 teaspoon vanilla bean paste (or 1 -1/4 tsp vanilla extract)▢ 1/4 cup white granulated sugar US - Metric USMetric InstructionsPREP: Preheat oven to 325°F (163°C). In a small pot, gently heat the heavy cream until it reaches a simmer; avoid boiling. Remove from heat and let it cool slightly. Simultaneously, boil about 6 cups of water.CUSTARD BASE: In a large bowl, combine egg yolks, brown sugar, pumpkin pie spice, salt, canned pumpkin, and vanilla. Whisk until smooth.TEMPER EGGS: Do not whisk too briskly or you'll end up with a custard that rises and falls or lots of bubbles on the surface. While whisking at a slow and steady pace, very gradually pour in 1/4 of the warmed cream mixture into the egg and sugar blend. Once incorporated, gradually whisk in the remaining cream. ADD TO RAMEKINS: Position ramekins in a 9x13-inch pan. Divide and pour the custard mixture amongst them, filling nearly to the top. Carefully (using a glass liquid measuring cup) scoop boiling water from pot to the pan until it's halfway up the sides of the ramekins. BAKE: Carefully transfer to oven and bake for 30-35 minutes until the custards are set (with a slight jiggle in the center when you gently shake). Remove from water bath and allow to cool at room temperature and then chill in fridge for 6-8 hours (or up to 4-5 days).TORCH TOPS: When ready to serve, sprinkle the 1/4 cup sugar evenly over the custards. Swirl the sugar for even coverage, tipping excess into the next ramekin. Caramelize the sugar using a kitchen torch until it's golden or slightly charred. Serve immediately! ALTERNATIVE CARAMELIZATION (NO TORCH): Ensure brûlées are chilled for at least 24 hours. Adjust oven rack to topmost and set to high broil. Broil sugar-topped custards for 1-3 minutes, watching very closely. Then refrigerate for 10-20 minutes to re-firm custard. Video Recipe NotesNote 1: Tools: Depending on preference, you can use (6) 4-ounce ramekins, (5) 5-ounce ramekins, or (4) 6-ounce ramekins. Here are the ramekins I use and love. This is our favorite kitchen torch. Note 2: Eggs: Must be at room temp or they'll scramble. For quick room temperature eggs, immerse un-cracked eggs in warm water for 3-5 minutes. Alternatively, separate cold eggs and allow the yolks to reach room temperature in a bowl. Torching Tips: When using a kitchen torch, maintain a distance of about 6 centimeters and keep the flame moving to avoid over-caramelizing any particular spot. The sugar continues to crystalize a moment after torching, so keep this in mind to avoid overly charred tops. Nutrition FactsServing: 55-ounce brulees | Calories: 324kcal | Carbohydrates: 27.5g | Protein: 6.6g | Fat: 21.2g | Cholesterol: 203mg | Sodium: 75mg | Fiber: 0.5g | Sugar: 26.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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