Name: Pumpkin Crème Brûlée
Prep time: 15 min
Cook time: 40 min
Total time: 3 h
Cuisine: French-American
Ingredients: 2 cups heavy cream; 5 large egg yolks; 1/3 cup granulated sugar; 1/2 cup pumpkin puree; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; Pinch of salt; 2–3 tablespoons brown sugar (for topping)

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Pumpkin crème brûlée is a creamy, spiced twist on the classic French dessert. I combine the richness of custard with the cozy flavors of pumpkin and cinnamon, then top it with that irresistible caramelized sugar crust I can’t get enough of.

Why You’ll Love This Recipe

I love how elegant and comforting this dessert is at the same time. It’s perfect for fall and holiday gatherings, and that crackly top over velvety pumpkin custard never gets old. It feels fancy but is surprisingly simple to make. Pumpkin Crème Brûlée

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Heavy cream
Egg yolks
Granulated sugar
Pumpkin puree
Vanilla extract
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Brown sugar (for topping)

Directions

I preheat the oven to 325°F (160°C) and set out 4–6 ramekins in a deep baking dish.
In a saucepan, I heat the heavy cream just until warm—not boiling—then remove it from the heat.
In a bowl, I whisk together egg yolks, sugar, pumpkin puree, spices, vanilla, and a pinch of salt.
I slowly pour the warm cream into the pumpkin mixture, whisking constantly to avoid scrambling the eggs.
I strain the custard through a fine mesh sieve for extra smoothness, then pour it into the ramekins.
I add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
I bake for 35–40 minutes or until the custard is set but still slightly jiggly in the center.
I cool to room temperature, then refrigerate for at least 2 hours (or overnight).
Just before serving, I sprinkle brown sugar on top and caramelize it with a kitchen torch until crisp.

Servings and timing

Serves: 4 to 6
Prep time: 15 minutes
Cook time: 40 minutes
Chill time: 2+ hours
Total time: About 3 hours

Variations

I sometimes add a splash of bourbon to the custard for extra warmth and depth.
For a chai-inspired version, I swap the spices with a bit of chai spice blend.
I top it with whipped cream or candied pecans for a little extra flair.

storage/reheating

I store the un-torched custards in the fridge for up to 3 days. I always wait to add and caramelize the sugar until just before serving so the top stays crisp. These should be enjoyed cold or slightly cool—never reheated. Pumpkin Crème Brûlée

FAQs

Can I make this without a kitchen torch?

Yes, I’ve used the broiler in a pinch. I place the ramekins under a hot broiler for 1–2 minutes, watching closely to avoid burning the sugar.

What kind of pumpkin should I use?

I always use pure pumpkin puree, not pumpkin pie filling, to control the flavor and sweetness.

Why do I need to strain the custard?

Straining removes any lumps or bits of cooked egg for an ultra-smooth texture—it makes a big difference.

How do I know when it’s done baking?

The custard should be set around the edges but still slightly wobbly in the center. It firms up more as it chills.

Can I make this ahead of time?

Yes, I often make the custard a day ahead and torch the tops right before serving. It’s a great make-ahead dessert.

Conclusion

Pumpkin crème brûlée is a creamy, elegant dessert with just the right amount of spice and sweetness. I love serving it during the fall season—it’s a guaranteed crowd-pleaser with that perfect sugar crunch on top.