Pumpkin Spice Crème Brûlée

Pumpkin Spice Crème Brûlée is an elegant fall dessert that blends the sophistication of classic French custard with the cozy flavors of autumn. This rich and creamy custard is infused with real pumpkin, warm spices, and topped with a crackly layer of caramelized sugar. Served in hollowed-out mini pumpkins, it makes for a stunning and festive presentation perfect for holiday gatherings or a cozy dinner party.

Why You’ll Love This Recipe

This dessert is a true showstopper with its beautiful presentation and decadent flavor. The creamy custard is delicately spiced and silky smooth, offering a perfect balance to the crisp caramelized sugar topping. Serving it in small pumpkins adds a charming seasonal twist. It’s surprisingly simple to prepare ahead, making it a convenient choice for entertaining. Whether you’re a fan of classic crème brûlée or pumpkin pie, this recipe brings the best of both worlds.

Ingredients

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

For the Pumpkin Spice Crème Brûlée:
2 cups heavy cream
2 teaspoons vanilla bean paste
5 egg yolks
⅓ cup granulated sugar (plus more for topping)
⅔ cup pumpkin puree
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
A tiny pinch of ground cloves

For Serving:
3–4 small to medium pumpkins (about 5½ inches wide, 3 inches tall), washed, tops cut off, and hollowed out

Directions

Prepare the Pumpkins

1. Preheat the oven to 325°F (163°C).

2. Tear off sheets of foil and form into rings to cradle each pumpkin. Place these rings on a large rimmed baking sheet and set the pumpkins on top.

Make the Custard

3. In a medium saucepan, heat the heavy cream and vanilla bean paste until simmering (185°F–205°F). Remove from heat.

4. In a large heatproof bowl, whisk the egg yolks and sugar together until light and creamy.

5. Whisk in the pumpkin puree, salt, cinnamon, ginger, nutmeg, and cloves.

6. Slowly drizzle the hot cream into the egg mixture, whisking constantly to prevent curdling. Mix until fully combined and smooth.

Assemble and Bake

7. Pour the custard mixture into the hollowed pumpkins, filling them no more than ¾ full.

8. Carefully pour hot water into the baking sheet to create a water bath, filling it just below the tops of the foil rings.

9. Bake for 50 minutes to 1 hour 10 minutes, or until the custard is set but slightly jiggly in the center.

10. Remove from the oven and let cool completely. Refrigerate for at least 4 hours or up to 2 days.

Brûlée and Serve

11. Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of the custard. Use a kitchen torch to melt and caramelize the sugar.

12. Repeat with another thin layer of sugar, torching again for a crisp, crackly top. Two to three thin layers create the best brûlée effect.

13. Serve immediately, garnished with pumpkin tops if desired.

Servings and timing

Yield: 7 servings
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Resting Time: 4 hours
Total Time: 5 hours 10 minutes

Variations

• Traditional Ramekins: Skip the pumpkins and use ramekins for a more classic presentation. Bake for about 30 minutes instead.

• Extra Spiced: Add a pinch of allspice or cardamom for a deeper spice profile.

• Maple Twist: Replace part of the sugar with maple syrup for a subtle, smoky sweetness.

• Boozy Version: Add a splash of bourbon or spiced rum to the custard for an adult-friendly flavor boost.

• Dairy-Free Option: Use full-fat coconut milk or a non-dairy cream alternative for a vegan-friendly version (texture may vary slightly).

Storage/Reheating

Store the baked custards (without brûléed topping) covered in the refrigerator for up to 2 days.
Caramelize the sugar topping just before serving for the best texture and crunch.
Leftover brûléed custards can be stored in the fridge, but the topping will soften.

FAQs

Can I make this ahead of time?

Yes, the custard can be made and refrigerated up to 2 days in advance. Add the brûlée topping just before serving.

Do I have to serve it in pumpkins?

No, ramekins or small heatproof bowls work perfectly. The pumpkins are a decorative twist.

Can I use canned pumpkin?

Yes, canned pumpkin puree works great. Just be sure it’s 100% pure pumpkin, not pumpkin pie filling.

What kind of pumpkins should I use?

Use small, edible pumpkins like sugar pumpkins. Avoid large carving pumpkins, which are too fibrous.

Do I need a kitchen torch?

A torch gives the best caramelization. In a pinch, you can use the broiler, but it’s harder to control.

Can I make this dairy-free?

Yes, substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative.

Why is my custard runny?

It may have been underbaked. The custard should jiggle slightly when shaken but not be liquid.

How do I get a smooth custard?

Whisk constantly while tempering the eggs with the hot cream, and strain the custard if needed before pouring into the pumpkins.

Can I flavor it differently?

Yes, try flavoring the cream with chai spices, espresso, or citrus zest for a unique twist.

Is it safe to eat the pumpkin?

While the roasted pumpkin is edible, most people scoop the custard from inside and discard the shell.

Conclusion

Pumpkin Spice Crème Brûlée is a rich, elegant dessert that brings festive flair and fall flavor to your table. With silky pumpkin custard, warm spices, and a crisp caramelized sugar topping, it’s a beautiful and delicious end to any autumn meal. Whether served in mini pumpkins for a dramatic holiday presentation or in classic ramekins for everyday indulgence, this recipe is sure to impress.

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