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Pumpkin Spice Crème Brûlée

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Pumpkin Spice Crème Brûlée is a rich and elegant fall dessert that combines creamy pumpkin custard with warm spices and a caramelized sugar topping. Baked inside small pumpkins for a festive presentation, it’s a perfect make-ahead treat for holidays or dinner parties.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 7 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-American
  • Diet: Vegetarian

Ingredients

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

3–4 small pumpkins (about 5½ inches wide, 3 inches tall), tops cut off and hollowed out

Instructions

  1. Preheat the oven to 325°F (163°C). Tear foil into rings and place on a baking sheet to cradle each hollowed pumpkin.
  2. In a saucepan, heat heavy cream and vanilla bean paste until simmering. Remove from heat.
  3. In a large bowl, whisk together egg yolks and sugar until light and creamy.
  4. Whisk in pumpkin puree, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Slowly pour the hot cream into the egg mixture while whisking constantly to prevent curdling. Mix until smooth.
  6. Pour the custard into prepared pumpkins, filling each about ¾ full.
  7. Carefully pour hot water into the baking sheet to create a water bath, filling just below the tops of the foil rings.
  8. Bake for 50 minutes to 1 hour 10 minutes, or until custard is set but slightly jiggly in the center.
  9. Remove and let cool completely. Refrigerate for at least 4 hours or up to 2 days.
  10. Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Torch the sugar until melted and caramelized. Repeat for 2–3 thin layers for best crunch.
  11. Serve immediately, optionally garnished with pumpkin tops.

Notes

  • Use ramekins instead of pumpkins for a classic presentation—bake for about 30 minutes.
  • Add a splash of bourbon or maple syrup for extra flavor.
  • Make dairy-free with full-fat coconut milk, though texture may vary.
  • Caramelize sugar topping just before serving for best results.
  • Whisk custard well while tempering to avoid curdling; strain if needed for a smoother result.

Nutrition

Find it online: https://cheftinaskitchen.com/pumpkin-spice-creme-brulee/