Pumpkin creme brulee: a fall twist on a favorite traditional dessert. Get the recipe for this rich creamy pumpkin custard topped with a crisp sugar shell.
I’m not sure I need to say anything else.
Honestly, this was my first time to actually make creme brulee, and not only was it super easy, it was so good I couldn’t even resist eating the one I was staging to photograph.
If that’s not a solid recommendation, I’m not sure what is. 😉
My three year old daughter was able to help me make it, and since it has to be chilled, it’s the perfect thing to make ahead for company. And I always thought you needed a torch to get that perfect sugared crust on creme brulee, but it turns out a hot broiler accomplishes it perfectly.
Ingredients for pumpkin creme brulee:
(makes 6 4-oz servings)
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 tsp cinnamon
- 2 pinches nutmeg
- 1 pinch ground cloves
- 4 egg yolks
- 1/2 cup sugar
- 1/4 cup canned pumpkin purree
- 1/3 cup raw sugar
How to make pumpkin creme brulee:
- Preheat oven to 300.
- Heat cream, milk, and spices in a medium saucepan over medium heat, stirring occasionally. Bring just to a boil and then remove from heat immediately. Allow to sit 15 minutes for flavors to mix.
- After 15 minutes, whisk the 1/2 cup sugar into the egg yolks in a large bowl. Continue whisking as you pour the hot cream mixture into the sugared egg yolks.
- Whisk in the pumpkin puree.
- Pour the mixture into oven-safe ramekins (it fits perfectly into 6 4-ounce ramekins) and arrange in a hot water bath (for a hot water bath, use a baking pan with a lip and pour hot water into the pan approximately half way up your ramekins).
- Bake at 300 for 30-40 minutes. The center of the custard should still shake a bit when you remove it from the oven; it will firm up as it cools.
- Remove from the water bath and let cool 15 minutes, then cover each ramekin tightly with plastic wrap (careful not to let it touch the custard) and refrigerate to cool completely.
- Just before serving, preheat your broiler on high and top each custard with a thin layer of raw sugar (pour off the excess). Put your ramekins on a baking sheet and broil until the sugar is melted and browned (generally just 1-2 minutes… so watch carefully!).
- Let cool 1 minute and serve!
I’m telling you, this just might be my favorite new fall recipe… I can’t wait to hear if you love it as much as I do. Pin it for later!
And if you’re as much of a pumpkin fanatic as I am, you’ll love what I have for you today: 17 other autumn pumpkin recipes! Which ones do you find tempting??
Pumpkin Custard Pie with Gingersnap Crust by Ella Claire | Pumpkin Chocolate Chip Cream Cheese Bread by Nest of Posies | Pumpkin Creme Brûlée by Maison de Pax | Pumpkin Cake with Creme Cheese Frosting by Dear Lillie | Pumpkin Tomato and Bacon Soup by Craftberry Bush
Spiced Pumpkin Pancakes by Boxwood Avenue | Paleo Pumpkin Chili by Nesting with Grace | Pumpkin Ginger Molasses Cookies by anderson + grant | Pumpkin Baked Brie en Croute by French Country Cotage | Nina Hendrick Design Co.
Pumpkin Pecan Chocolate Chip Cookies by A Burst of Beautiful | Maple Glazed Pumpkin Hand Pies by Love Grows Wild | Pumpkin Patch Muffins by House 214 | Pumpkin Maple Pancakes by Finding Home Farms | Miniature Pumpkin Tarts by Zevy Joy
Oatmeal Pumpkin Chocolate Chip Cookies by Miss Mustard Seed | Pumpkin Toffee Cupcakes with Salted Caramel Frosting by My Sweet Savannah | Pumpkin Pan Pie by Inspired by Charm
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