Pumpkin Crème Brûlée

Pumpkin Crème Brulee is rich and creamy, and surprisingly easy to make. It’s a great pumpkin dessert for the fall season.

Pumpkin Creme brulee

I hope you are embracing the season of ‘pumpkin all the things!‘ I know I am!

In fact, I even bought my first pumpkin over the weekend, just for the puree and to make Roasted pumpkin Seeds. Yum!

Pumpkin Creme Brulee

Joining the slew of great pumpkin recipes out there right now like Pumpkin Cake is Pumpkin Crème Brûlée, one recipe I couldn’t wait to share with everyone. This fall dessert recipe so perfect for the holiday season.

Crème brûlée is one of my favourite desserts ever, the combination of the cold pudding-like texture and the burnt sugar can’t be beat.

It’s this distinct opposite textures that makes it stand out among all the other pumpkin desserts.

This dessert recipe is a rich pumpkin flavor custard base with warm spices, beneath a hard shell of caramelized brown sugar. It definitely takes pumpkin season to a whole new level.

One great thing about this pumpkin crème brûlée is it can be made a day or two in advance. Just before serving time, take the custard cups out of the refrigerator and melt the sugar.

This best dessert has heavy cream so it’s very calorie-heavy; but if you’re going to treat yourself with a dessert, make it a great one.

It’s known to be up there in the calories, but well worth it when it comes to decadent taste.

How to Make Pumpkin Creme Brulee

You’ll need the following ingredients to make this recipe:

  • brown sugar
  • egg yolks
  • heavy whipping cream
  • pumpkin pie puree {not pumpkin pie filling}
  • pumpkin pie spice or allspice
  • cinnamon
  • nutmeg
  • salt
  • granulated sugar
  • Vanilla Extract, optional

Note: You’ll also need ovenproof ramekins and a kitchen torch for this recipe, to get that classic burnt sugar topping on the custard.

Pumpkin Creme brulee

To Make: Place ramekins in a rimmed baking dish or deep baking sheet. In a large bowl, whisk the brown sugar and egg yolks.

Slowly add the cream into the egg mixture, while whisking. Add the pureed pumpkin, spices and salt. Whisk until completely combined.

Pour the pumpkin mixture into each ramekin, you’ll want to divide mixture and fill each about 3/4 of the way full.

Add warm/hot water to a baking dish, allowing the water to come up about halfway up the side of the ramekins.

Do not put water inside the ramekins with pumpkin mixture, you just want a hot water bath around them.

Place into oven, bake for 35-40 minutes, or until just set. The mixture will jiggle a little, but will not be hard.

Remove from the oven and let cool a few minutes. Carefully place ramekins into the fridge, cover with plastic wrap, and allow to sit for 4 hours up to overnight.

When ready to enjoy, remove from the fridge and add an even layer of white raw sugar to the surface of the custard, and using a culinary torch, heat sugar until melted and starting to crisp.

You’ll want a caramelized sugar crust on top of the custard.

Serve immediately or refrigerate and serve cold. This is not a dessert recipe that is typically served at room temperature.

Pumpkin Crème Brulee

Can I make Creme Brulee Without a Torch?

For best results, use a kitchen torch because it’s easy to control the browning.

Yet when a torch is not possible, the sugar can be caramelized under the oven broiler as well. Yet you have to be very watchful that it doesn’t burn.

This dessert technically has vegetables in it, so it might just ease the guilt even a little.

I always order Crème brûlée at restaurants when it’s offered and I feel like a dessert is needed, but I’m constantly amazed at how expensive it is.

Especially considering how easy they are to make.

If you haven’t yet made homemade Crème Brûlée, I urge you to give it a try and see how simple it is.

Perhaps the name has earned it an assumption for being complicated.

Plus, Crème Brûlée has a fancy name and after making it myself, everyone always gives that ohh-la-la reaction. As well, you get to play with a torch and that’s always fun and adds to the fanciness too.

Pumpkin Creme brulee recipe

Pumpkin Crème Brûlée is a tasty and seasonal spin on a classic recipe that is oh-so perfect for this time of year. In fact, it might just make your Autumn seasonal drink seem rather boring.

It’s a perfect dessert to serve on Halloween, Thanksgiving dinner, or at Christmas. Yet really, there’s an excuse to make this any time of the year and for whatever reason – you just want a creamy delicious treat!

With this pumpkin creme brûlée recipe you can make individual servings for the family or for company, or grab two spoons and share for a date night.

Either way, make sure you have an extra, because you’ll always want more!

Best of all, you can make the creamy pumpkin custard ahead of time and burn the sugar topping just before serving! Really, give this one a try – it makes me so happy.

Looking for more Pumpkin Recipes?

Pumpkin Creme brulee

Pumpkin Crème Brulee

Yield: 4 people
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Pumpkin Crème Brulee is a delicious spin on a classic recipe that is oh-so perfect for this season. Pumpkin all the things!


  • ½ cup packed brown sugar
  • 3 egg yolks
  • 1 cup heavy cream
  • 1 cup pumpkin puree {not pumpkin pie filling}
  • ½ tsp pumpkin pie spice or allspice
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp salt
  • ½ cup granulated sugar {more or less depending}


  1. Preheat oven to 325 degrees. Arrange 4-6* ramekins inside of a baking dish {you may need 1 or 2 baking dishes depending on size of ramekins} and set aside
  2. In a medium bowl, whisk brown sugar and egg yolks. Slowly add heavy cream, whisking to combine. Add pumpkin, pumpkin pie spice, cinnamon, nutmeg, and salt; whisk until completely combined.
  3. Pour pumpkin mixture into each ramekin, filling about ½-¾ the way full.
  4. Add warm/hot water to baking dish, allowing water to come up about halfway up the side of the ramekins {do not put water inside the ramekins with pumpkin mixture}.
  5. Place into oven, bake for 35-40 minutes, or until just set. The mixture will jiggle a little, but will not be hard. Remove from oven, let cool a few minutes. Place ramekins into the fridge {careful, hot!}, and allow to sit for 4 hours {up to overnight}.
  6. Remove from fridge and add an even layer of granulated sugar to the top of each ramekin, spreading carefully to take care all of the Pumpkin Crème brûlée is covered.
  7. Using a fire torch, heat your sugar until it’s melted and starting to crisp. If you do not have a torch, you can place the Pumpkin Crème brûlée under the broiler for a few minutes until sugar is liquified and bubbling {watch carefully if using broiler}.
  8. Serve immediately or refrigerate and serve cold.
Nutrition Information:
Yield: 4 Serving Size: 4 people
Amount Per Serving: Calories: 1887Saturated Fat: 60gCholesterol: 911mgSodium: 451mgCarbohydrates: 237gFiber: 7gSugar: 215gProtein: 16g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

A close up of a plate of food, with Pumpkin creme brulee


  1. looks and sounds delish , thanks for sharing the recipe , i will def be trying it out 🙂

  2. omg seriously just drooled all over my lap top ! creme brulee is my absolute fav never had it pumpkin kind before!! I WANT RIGHT NOW

  3. This looks absolutely deliciousl! I’ve never made Creme Brulee, but it’s been on my “gotta try” list for a while.

  4. I’m not even a huge pumpkin fan, and this is going on my ‘try-it’ list. They look amazing!

  5. I really like the pumpkin season, and so many of the treats that can be made with it.
    I have my stand by creme brûlée recipe it has a slight orange flavor to it what with the little bit of Grand Mariner ands touch of orange zest but can hardly wait to give this pumpkin recipe a try

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  7. I was thinking of making this for Thanksgiving, but do you think it’d be possible to just make one big thing of this to serve instead of several individual little things of it?

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  10. I love making… and eating creme brulee, and I thought that there had to be a pumpkin option somewhere out there!
    I can’t wait to try this!!!
    All I have is canned pumpkin, is there a way that I can still use this?
    Where do I buy pureed pumpkin?

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