• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef
  • Easter
  • Recipes
  • Cookbook
  • Press
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Easter
  • Recipes
  • Cookbook
  • Press
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • Recipes
    • Cookbook
    • Press
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert Recipes

    Pumpkin Crème Brûlée

    Published: Nov 15, 2023 · Modified: Jan 18, 2024 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Sweet Potato Cornbread cut in squares in a cast-iron skillet with a gingham tea towel wrapped around the handle.

    Ditch the traditional pumpkin pie for our Pumpkin Crème Brûlée. Smooth, rich, and steeped in pumpkin spice, this classic dessert is an incredible twist topped with a burnt sugar glass. Then tap, tap, tap to reveal a velvety custard center that'll have you melting with every bite.

    Pumpkin creme brûlée set on a windowsill.
    Jump to:
    • Ingredient List
    • Substitutions
    • Recipe Steps: How to Make Pumpkin Crème Brûlée
    • Chef's Tip
    • Recipe FAQ's
    • Other Dessert Recipes to Consider
    • Recipe Card

    Before summer ends Starbucks releases their pumpkin spice menu. While some may protest that it’s too early, this Pumpkin Crème Brûlée will have you quickly embracing the fall season. 

    Crème brûlée is a dessert we’ve made plenty of times, most recently our Lemon Crème Brûlée. Typically reserved for special occasions, this pumpkin creme brulee is an idyllic dessert to end a holiday meal. Tap, tap, tap to reveal a crispy sugar glaze atop a decadent smooth, rich base and flavors of pumpkin, pumpkin spice, and, dare we say, everything nice, it’s topped with sugar and torched to pure perfection. 

    Three pumpkin creme brûlées with spoons in them.

    Each bite of our Pumpkin Crème Brûlée is rich, subtly sweet, and warm with notes of pumpkin and an herbaceous undertone.

    Serve this dessert alongside our favorite Thanksgiving recipes like our Brussels Sprout Caesar Salad, Butternut Squash and Carrot Soup, Thanksgiving Chicken and Sourdough Stuffing with Jalapeño Cranberry Sauce, Twice Baked Mashed Potato Casserole, and for dessert, our Pumpkin Pie with Graham Cracker Crust.

    Ingredient List

    Ingredients to make pumpkin creme brûlée placed in bowls: Canned pumpkin, cream, maple syrup, vanilla bean, nutmeg, allspice, cloves, cinnamon, ginger, sugar, and eggs.
    • Heavy Cream 35%: Provides a creamy, yet slightly firm texture. 
    • Vanilla: Use real vanilla bean if available, or vanilla extract.
    • Maple Syrup: The real deal for a touch of sweetness.
    • Cinnamon: A key ingredient in pumpkin pie, use a cinnamon stick if available. 
    • Ginger: Provides a sweet spice, use fresh if available. 
    • Cloves: A strong, flavorful spice essential in pumpkin spice.
    • Allspice: A warm, aromatic spice with various flavor profiles. 
    • Nutmeg: A nutty, slightly sweet spice with a very intense flavor.
    • Salt: Fine sea salt or kosher salt.
    • Egg Yolks: Use fresh eggs, large or extra-large. Save the egg whites to make our popular Amaretti Cookies.
    • Pumpkin: We use organic canned pumpkin for convenience, ensuring the only ingredient is pumpkin. Fresh pumpkins can be used if roasted and pureed. 
    • Sugar: White or raw granulated sugar is best.

    See the recipe card for full information on ingredients and quantities.

    Substitutions

    • Heavy Cream: Use full-fat coconut milk to make the recipe dairy-free.
    • Vanilla: This can be omitted if unavailable.
    • Maple Syrup: Replace with the same amount of granulated sugar, but add with the egg yolks.
    • Ginger: Ground ginger can be used, just a pinch for this recipe.

    Recipe Steps: How to Make Pumpkin Crème Brûlée

    Green enamel cast iron saucepan with cream and pumpkin spices.

    1. Flavor the cream.

    Simmer cream, maple syrup, vanilla, cinnamon, ginger, clovers, allspice, nutmeg, and salt, stirring occasionally. Remove from heat, cover, and set aside for 15 minutes.

    Egg yolks, sugar, and pureed pumpkin in a clear glass mixing bowl.

    2. Make the pumpkin base.

    In a mixing bowl, whisk egg yolks, sugar, and pumpkin until smooth and creamy.

    Slowly pouring hot cream into eggs while whisking.

    3. Temper the eggs.

    While whisking, slowly pour in the cream until combined. Strain through a sieve, into a large measuring cup.

    4 ramekins on a baking sheet with custard mixture.

    4. Prepare to bake.

    Arrange ramekins on a baking pan. Pour the pumpkin creme into each ramekin.

    Pouring water from a kettle into a baking sheet placed on an oven rack.

    5. Make a water bath.

    Place the pan onto the oven’s center rack and carefully pour hot water into the pan, about halfway up the sides of the ramekins.

    Pumpkin creme brûlées on a countertop before adding sugar topping.

    6. Bake in the oven.

    Bake for 35-40 minutes, until the centers are just cooked and jiggle when shaken. When ramekins are cool, remove from the pan and place in the fridge to chill until cold and set, about 2 hours.

    Single creme brûlée with fresh sugar.

    7. Dust with sugar.

    Sprinkle about 2 teaspoons of sugar onto each creme brûlée.

    Single creme brûlée being torched.

    8. Brûlèe the tops.

    Using a kitchen torch, glaze the sugar until a glassy top forms.

    Chef's Tip

    Hold the torch about 4 to 5 inches from the sugar, and maintain a constant, slow, side-to-side motion. If you don't have a torch, you can brûlée the sugar by placing the ramekins on the top rack of a cold oven, turning on to broil for 6-10 minutes, and turning occasionally with tongs, until the sugar is melted and brûléed.

    Pumpkin creme brûlée with spoon.

    Recipe FAQ's

    What size ramekins do you need to make crème brûlée?

    We prefer wide 5oz ramekins as they provide lots of surface area for that glassy sugar topping, though you can use any size ramekin you have on hand.

    Why do you bake crème brûlée in a water bath?

    A water bath provides moisture in the oven resulting in an even cook, and prevents curdling or cracking of the surface of the crème brûlée. 

    Can you make crème brûlée ahead of time?

    Absolutely, crème brûlée can be made days in advance, which makes it a wonderful dish to serve for dinner parties. Simply cover the ramekins until ready to serve, then top with the sugar and brûlée when ready to serve.

    Can you over-bake crème brûlée?

    Yes, if you remove the crème brûlée from the oven and they are firm and don’t jiggle when tapped, then they are overbaked. They are still edible, but the texture will be off. If the centers rise then the eggs have cooked and are likely beyond saving.

    Can you store leftover crème brûlée?

    Crème brûlée that hasn’t been covered with sugar or torched can last about up to 3 days in the fridge. If you have already brûléed the top you can still save it, however, it crisp sugar topping will become soft and cannot be re-torched.

    Other Dessert Recipes to Consider

    • Hands holding chocolate waffle cone with no-churn ice cream with chocolate and pretzels
      Chocolate and Pretzel No-Churn Ice Cream
    • The upside down chocolate banana cake sliced into squares
      Upside Down Caramelized Banana Chocolate Cake
    • Peach galette cooling on a wire rack with a scoop of ice cream
      Rustic Peach Galette with Ginger and Orange
    • finished coconut crème brûlée garnished with raspberries and mint.
      Coconut Crème Brûlée (Dairy-Free)

    If you tried this Pumpkin Crème Brûlée Recipe or any other recipe on our website, please leave a ⭐️ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

    Recipe Card

    Pumpkin Crème Brûlée with broken sugar topping and spoon in the ramekin.

    Pumpkin Crème Brûlée

    5 from 2 votes
    Philip Lago and Mystique Mattai
    This Pumpkin Crème Brûlée is smooth, rich, and steeped in pumpkin spice. It's a classic dessert with a delicious twist, perfect for fall dinner parties, date nights, or Thanksgiving dinner.
    Servings: 4 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Chilling Time 2 hours hrs
    Total Time 3 hours hrs

    Ingredients
      

    • 1 ¾ cups heavy whipping cream
    • 1 vanilla bean seeds and pod (see note) or 1 teaspoon real vanilla extract
    • ¼ cup maple syrup
    • 1 cinnamon stick or ¾ teaspoon ground cinnamon
    • 3 slices ginger
    • 3 whole cloves or 1 pinch ground cloves
    • 3 whole allspice berries or 1 pinch ground allspice
    • 1 pinch nutmeg
    • 1 pinch salt
    • 4 egg yolks
    • ⅓ cup pumpkin puree
    • ¼ cup sugar + additional for brulee topping

    Instructions
     

    • Preheat oven to 300°F.
    • In a saucepan over medium heat, combine cream, maple syrup, vanilla bean adn seeds, cinnamon, ginger, clovers, allspice, nutmeg, and salt. Bring to a simmer, stirring occasionally, then remove from heat, cover, and set aside for 15 minutes.
    • In a medium mixing bowl whisk together egg yolks, sugar, and pumpkin puree until smooth and creamy. While continuously whisking, slowly pour in the cream until combined. Strain through a sieve, into a large measuring cup or other pouring vessel.
    • Arrange 4 ramekins on a baking sheet or roasting pan. Carefully pour an equal amount of the pumpkin creme into each ramekin, filling to about an ⅛ inch from the top. Place the pan onto the oven’s center rack and carefully pour hot water into the pan, about halfway up the sides of the ramekins.
    • Bake for 35-40 minutes, until the centres are just cooked and jiggle when shaken. When ramekins are cool, remove from the water bath and place in the fridge until cold and set, about 2 hours.
    • Sprinkle about 2 teaspoons of sugar onto each crème brûlée. Using a kitchen torch, glaze the sugar until a glassy top forms.

    Video

    Recipe Notes

    Slice the vanilla bean in half lengthwise, then scrape the seeds out with the back of a pairing knife. Add both the seeds and vanilla bean pod to the cream.

    Nutrition

    Calories: 546kcal | Carbohydrates: 38g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 301mg | Sodium: 52mg | Potassium: 233mg | Fiber: 2g | Sugar: 33g | Vitamin A: 4961IU | Vitamin C: 2mg | Calcium: 137mg | Iron: 1mg

    Additional Information

    Course: Dessert
    Cuisine: American, Canadian
    Servings: 4 servings
    Calories: 546
    Tried this recipe?Leave a comment and let us know!

    More Best Dessert Recipes

    • Sweet and salty Chex mix spread out on a marble cutting board.
      Sweet and Salty Chex Mix
    • a slice of pumpkin pie with a graham cracker crust and a dollop of whipped cream on a plate.
      Pumpkin Pie with Graham Cracker Crust
    • brownie waffle ice cream sandwich with chocolate ice cream on a plate.
      Waffle Ice Cream Sandwich
    • lemon créme brûlée topped with blueberries and blackberries cracked open with a spoon.
      Lemon Crème Brûlée

    Reader Interactions

    Comments

    1. Paul says

      November 17, 2024 at 2:58 pm

      Going to try your recipe for Thankgiving this year. But I noticed that pumpkin puree was left instructions

      Reply
      • Philip Lago and Mystique Mattai says

        November 18, 2024 at 10:46 am

        Hi Paul, thank you so much for bringing this to our attention. It seems that we listed the pumpkin in the detailed article steps but not the recipe card. We have since updated the card so you can successfully make this for your Thanksgiving meal. We hope you and yours enjoy it as much as we do! Happy Thanksgiving 🦃

        Reply
    2. Kristina Labar says

      November 16, 2023 at 7:10 am

      I saw you posted this on Instagram and I had to get the recipe. Can’t wait to try this, I love everything pumpkin spice.5 stars

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, we're Philip and Mystique.

    We're home cooks, cookbook authors, and contributors to Flavour Network. Here you'll find a mix of unique recipes and fusion food mashups that are fresh, flavorful, and diverse.

    LEARN MORE

    Easter Recipes

    • bacon green beans in a casserole dish.
      Bacon Green Beans
    • twice baked mashed potatoes in a casserole dish with ingredients around it.
      Twice Baked Mashed Potatoes
    • thanksgiving chicken with sage and rosemary around it.
      Thanksgiving Chicken with Sage and Rosemary
    • carrot and butternut squash soup in a bowl topped with pumpkin seeds surrounded by ingredients.
      Carrot and Butternut Squash Soup
    • lemon créme brûlée topped with blueberries and blackberries cracked open with a spoon.
      Lemon Crème Brûlée
    • fried cod fish sandwich (homemade filet-o-fish) on a table.
      Fried Cod Fish Sandwich
    Easter Recipes

    We Wrote a Cookbook!

    Mindful cooking to make every meal an experience.

    GRAB YOUR COPY

    Popular Recipes

    • A slice of Neapolitan-style big mac pizza with wood fired crust on a white plate topped with lettuce, pickles, onions and big mac sauce.
      Big Mac Pizza
    • 4 slices of heirloom tomatoes, grape tomatoes, small leaves, and spoonful of burrata cheese on a grey plate with antique serving spoon.
      Burrata Caprese Salad
    • Gnocchi in lemon cream sauce in a white pasta bowl on a marble table topped with basil and lemon.
      One-Pot Gnocchi with Creamy Lemon Sauce and Basil
    • Grilled BBQ Jerk Chicken Sandwich on a sesame seed bun with grilled pineapple and coleslaw
      Grilled Jerk Chicken Sandwiches with Grilled Pineapple
    • a bowl of butternut squash gnocchi topped with black pepper.
      Butternut Squash Gnocchi
    • Two sausage, egg and cheese breakfast sandwich on an english muffin stacked on top of each other with yolk running down.
      Egg and Sausage Breakfast Sandwich
    Popular Recipes

    Footer

    ↑ BACK TO TOP

    Ready to diversify your inbox?

      Chef Sous Chef

      About
      Recipe Index
      Cookbook
      In the Press
      Privacy Policy
      Accessibility Policy
      Contact

      Recipes

      Fusion Food Recipes
      Date Night Recipes
      Dessert Recipes
      Sandwich Recipes
      Salad Recipes
      Pasta Recipes
      Soup Recipes

      Chef Sous Chef Logo with Tagline
      • Instagram
      • YouTube
      • Pinterest

      Disclaimer: If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission.
      Copyright © 2018-2025 Chef Sous Chef Inc.

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.