Pumpkin Crème Brûlée

Pumpkin Crème Brûlée is the cozy, creamy fall dessert that gives you silky pumpkin custard under a glassy brûléed sugar lid. It looks fancy, yet it’s simple, make-ahead friendly, and perfect for Thanksgiving or any crisp night. With warm spices, real vanilla, and that satisfying crack of caramel, Pumpkin Crème Brûlée turns an everyday baked custard into a showstopper. You’ll get step-by-step directions, swaps, and pro tips so your Pumpkin Crème Brûlée comes out smooth, set, and restaurant-level every time.

At a Glance

• Servings: 6 (6-ounce ramekins)
• Prep Time: 15 minutes
• Cook Time: 35–45 minutes
• Chill Time: 4 hours (minimum)
• Total Time: About 5–6 hours (mostly chilling)
• Difficulty: Easy–Moderate
• Estimated Cost: $7–$10

Pumpkin Crème Brûlée

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• Author: Jake
• Total Time: About 5–6 hours (mostly chilling)
• Yield: 6 (6-ounce ramekins) 1x
• Diet: Vegetarian

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Description

Pumpkin Crème Brûlée is the cozy, creamy fall dessert that gives you silky pumpkin custard under a glassy brûléed sugar lid. It looks fancy, yet it’s simple, make-ahead friendly, and perfect for Thanksgiving or any crisp night.

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Ingredients

Scale 1x2x3x

• 2 cups (480 ml) heavy cream (or 1 ¾ cups cream + ¼ cup whole milk)
• ¾ cup (180 g) pumpkin purée (100% canned pumpkin, not pie filling)
• 6 large egg yolks (about 110 g)
• ½ cup (100 g) granulated sugar (for custard)
• 2–3 Tbsp (24–36 g) granulated or superfine sugar (for brûlée)
• 1 tsp pure vanilla extract or vanilla bean paste
• 1 tsp pumpkin pie spice
• ¼ tsp fine sea salt
• Optional: lightly sweetened whipped cream, crushed gingersnaps, toasted pepitas

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Instructions

1. Preheat oven to 325°F (163°C). Arrange 6 ramekins in a 9×13-inch baking dish. Set a kettle of water to boil.
2. In a saucepan, whisk cream, pumpkin purée, vanilla, pumpkin pie spice, and salt. Heat over medium until steaming (do not boil). Remove from heat and let sit 5 minutes.
3. In a bowl, whisk egg yolks with ½ cup sugar until lighter in color. Slowly whisk in the warm pumpkin mixture to temper. Strain through a fine-mesh sieve into a large measuring cup or spouted bowl.
4. Divide custard among ramekins. Place baking dish in oven and carefully pour hot water around ramekins until halfway up sides. Bake for 35–45 minutes until edges are set and centers jiggle.
5. Cool ramekins for 30 minutes, then chill at least 4 hours. To serve, sprinkle 1–2 tsp sugar on each and brûlée with a torch until glassy and amber. Let set 1–2 minutes before serving.

Notes

Use a fine-mesh strainer for silky texture. Always bake in a water bath. Pull custards when the centers wobble gently. Chill thoroughly before brûléeing. For a dairy-free version, use full-fat coconut cream and reduce pumpkin to ⅔ cup.

• Prep Time: 15 minutes
• Cook Time: 35–45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 ramekin
• Calories: 310
• Sugar: 18g
• Sodium: 110mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 200mg

Keywords: pumpkin crème brûlée, fall dessert, thanksgiving dessert, baked custard, brûlée, creamy pumpkin dessert

Ingredients for Pumpkin Crème Brûlée (with smart swaps)

• 2 cups (480 ml) heavy cream (or 1 ¾ cups cream + ¼ cup whole milk for lighter custard)
• ¾ cup (180 g) pumpkin purée (100% canned pumpkin, not pie filling)
• 6 large egg yolks (about 110 g)
• ½ cup (100 g) granulated sugar (for custard)
• 2–3 Tbsp (24–36 g) granulated or superfine sugar (for brûlée; see notes)
• 1 tsp pure vanilla extract or 1 tsp vanilla bean paste
• 1 tsp pumpkin pie spice (or: ¾ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, pinch clove)
• ¼ tsp fine sea salt
• Optional garnish: lightly sweetened whipped cream, crushed gingersnaps, toasted pepitas

Smart Swaps & Notes

Basic Equipment

Step-by-Step Pumpkin Crème Brûlée Instructions (max 5 steps)

• Prep & preheat: Heat oven to 325°F (163°C). Arrange 6 ramekins in a 9×13-inch baking dish. Set a kettle of water to boil.

• Warm the cream with spice: In a saucepan, whisk cream, pumpkin purée, vanilla, pumpkin pie spice, and salt. Warm over medium until steaming and just small bubbles appear at the edges (do not boil). Remove from heat; cover and let sit 5 minutes so the spices bloom.

• Make the custard base: In a bowl, whisk egg yolks with ½ cup sugar until lighter in color, 30–45 seconds. Slowly whisk in the warm pumpkin mixture to temper (go slow). Strain through a fine-mesh sieve into a large measuring cup or bowl with a spout to ensure an ultra-smooth Pumpkin Crème Brûlée.

• Bake in a water bath: Divide custard among ramekins. Set the pan on the oven rack, then pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake 35–45 minutes, until edges are set but centers still jiggle like Jell-O when nudged.

• Chill, then brûlée: Remove ramekins from the bath; cool 30 minutes, then cover and chill at least 4 hours (or up to 2 days). When ready to serve Pumpkin Crème Brûlée, sprinkle 1–2 teaspoons sugar over each, tap off excess, and torch in circles until deep amber and glassy. Wait 1–2 minutes for the top to harden, then crack and enjoy.

Pro Tips & Variations for Pumpkin Crème Brûlée

• Strain for silk: Straining removes pumpkin fibers and air, so the baked custard stays ultra-smooth.
• Mind the water bath: The bain-marie cushions the custard and prevents curdling. If water boils, it’s too hot.
• Perfect jiggle test: Pull Pumpkin Crème Brûlée when the edges are set and the center wobbles as one mass. It will firm up as it chills.
• Sugar choice: Superfine sugar melts fast and even. Turbinado adds crunch but may need a second light layer.
• Torch vs broiler: A kitchen torch gives control. The broiler works just rotate ramekins often and keep them cold so the custard doesn’t warm.
• Make-ahead dessert: Bake and chill the custards up to 48 hours ahead. Brûlée just before serving.
• Dairy-free option: Use full-fat coconut cream and reduce the pumpkin purée to ⅔ cup (160 g) for the same set.
• Maple-sweetened: Swap ¼ cup (50 g) sugar in the custard for 3 Tbsp (45 ml) pure maple syrup; reduce cream by 1 Tbsp to balance liquid.
• Lighter custard: Use 1 ½ cups cream + ½ cup whole milk, and bake toward the lower time.
• Flavor twists: Add orange zest (½ tsp), or a tiny pinch of cardamom for a fragrant fall dessert.

Make-Ahead Pumpkin Custard

Bake, cool, and chill Pumpkin Crème Brûlée up to 2 days. Keep tops unbrûléed. Add sugar and torch right before serving for the crispiest lid.

Flavor Variations (spiced pumpkin & vanilla bean)

• Vanilla bean: Split and scrape 1 vanilla bean; warm in the cream for bold vanilla.
• Extra spice: Up cinnamon by ¼ tsp and add a whisper of clove for a Thanksgiving dessert vibe.
• Espresso swirl: Dissolve 1 tsp instant espresso in 1 Tbsp hot water; whisk into the custard for a pumpkin latte twist.

Equipment Tips (baked custard success)

• Use a fine-mesh strainer always.
• Set ramekins on a towel in the pan to stop slipping as you pour water.
• Pour hot water after the pan is in the oven to avoid spills.

Serving Suggestions for Pumpkin Crème Brûlée

• Add a small dollop of whipped cream and a dust of cinnamon.
• Sprinkle crushed gingersnaps or toasted pepitas for crunch.
• Serve with fresh berries to cut richness.
• Pair with hot coffee, chai, or spiced herbal tea.
• Plate Pumpkin Crème Brûlée on a small saucer with a spoon to highlight that glossy brûléed sugar.

Storage & Reheating Pumpkin Crème Brûlée

• Unbrûléed custards: Cover and chill up to 3 days.
• After caramelizing: Best within 1 hour for maximum crackle. The sugar top softens in the fridge.
• Freezing: Not recommended; texture can weep.
• Reheating: You don’t reheat custard. If you need a fresh sugar top after chilling, add a thin sugar layer and torch again just before serving.

Troubleshooting Pumpkin Crème Brûlée

Grainy or curdled custard

Cause: Overbaking or too-hot cream/oven. Fix: Bake at 325°F (163°C), pull when it jiggles, and always use a water bath. Strain the base to remove bubbles.

Won’t set / too runny

Cause: Underbaked or too much liquid. Fix: Extend baking in 3–5 minute bursts until the middle wobbles, not sloshes. Chill at least 4 hours.

Cracked top before sugar

Cause: Overbake or quick temperature shifts. Fix: Cool gradually out of the bath, then chill.

Melted or scorched sugar

Cause: Sugar layer too thick or torch held too close. Fix: Use 1–2 tsp sugar; keep the flame 2–3 inches away; move in circles.

Eggy flavor

Cause: Overcooked eggs. Fix: Lower the bake time and pull earlier; the center should still wobble.

Sugar for Brûlée Comparison

Custard Doneness Guide (325°F / 163°C)

Throughout this guide, we’ve used Pumpkin Crème Brûlée naturally and often so you can spot key steps fast. This baked custard, with spiced pumpkin and a shimmering brûléed sugar lid, delivers a classic fall dessert that’s easy to scale, simple to make ahead, and ideal for the holiday table.