Do you remember the first time you slipped your spoon through the crispy crust of creme brulee? Divine, right? This pumpkin creme brulee recipe offers up all that and MORE.
Try these Greek loukoumades, too!
Break the crust of sugar on the top of this pumpkin creme brulee and you’ll find the flavors of fall. Pumpkin spice and everything nice!
It’s a wonderful autumnal twist on a classic dessert.
How to make creme brulee
Okay, so the biggest question is this: How do I make creme brulee without a torch?
Yes, this recipe calls for a kitchen torch. But if you don’t have a kitchen torch, there’s a workaround. You’ll cool the custard after it’s cooked, just as called for in the recipe. And sprinkle with sugar, just as the recipe calls for. But instead of using a kitchen torch, you’ll put the custards on a cookie sheet and slide them under a broiler.
You’ll have to watch them very carefully, to be sure that the creme brulee doesn’t burn, but the heat of a broiler will melt the sugar into a nice, crispy topping. This will take mere minutes.
If you have a kitchen torch, then carry on! You can use it to create a perfect little crust on these custards.
Pumpkin creme brulee recipe ingredients
The ingredients for this pumpkin creme brulee recipe are standard custard ingredients: heavy cream, eggs, and sugar, coupled with pumpkin puree and the spices we love to pair with pumpkin.
You’ll make the egg custard first, then add the crispy sugar crust that makes it a brulee.
Serve these individual creme brulees for a special occasion dessert or as part of a holiday buffet.
- Kitchen torch
- 2 cups heavy cream
- 1 teaspoon pumpkin pie spice
- Pinch salt
- 4 egg yolks
- ½ cup granulated sugar plus 4 teaspoons divided
- ¾ cup fresh pumpkin puree (or substitute canned)
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Heat the heavy cream with the sale and pumpkin pie spices until the mixture comes to a low boil, stirring constantly. Remove from heat and cover with a lid for 15 minutes.
- Meanwhile, beat egg yolks and mix with 1/2 cup sugar, pumpkin puree, and vanilla.
- Put a little bit of the heated cream in a small bowl, then slowly pour in the same amount of the pumpkin mixture while stirring to temper the eggs. Slowly add more of the hot cream, mixing while adding it. This is to prevent the eggs from cooking and the mixture from becoming lumpy.
- Mix the rest of the pumpkin and cream together and then pour all of it into a container with a spout, if available. This makes it easier to pour. Otherwise, a ladle is fine.
- Pour (or ladle) into ramekins. The number of servings will depend on the size of the ramekin.
- Place filled ramekins in a roasting pan or baking dish and fill the pan ½ up the side of the ramekin with boiling water.
- Bake for 55-60 minutes.
- Remove from oven and let cool on the counter before refrigerating for a few hours or overnight.
- Before serving, let crème brulee sit out for 30 minutes and then divide remaining sugar between the ramekins, sprinkling it over the top.
- Use a kitchen torch to fire the sugar, making the crunchy sugar top that's synonymous with creme brulee.