pumpkin creme brulee recipe

Written BySheba G Updated On
pumpkin creme brulee recipe
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The Best pumpkin creme brulee recipe

I’m so excited to share with you one of my family’s favorite dessert recipes – pumpkin creme brulee. This rich and creamy dessert is perfect for any occasion, whether it’s a holiday dinner or a casual Tuesday night. The combination of the velvety pumpkin puree, the sweetness of the cream, and the crunch of the caramelized sugar on top is just magic. My kids love helping me make this recipe, and it’s always a hit at family gatherings.

But what I love most about this recipe is that it’s not only delicious, but it’s also relatively healthy compared to other desserts out there. The pumpkin puree adds a boost of vitamin A and fiber, while the cream provides a good dose of calcium. And let’s be real, who doesn’t love a good excuse to use their fancy kitchen torch? The technique behind this recipe is all about creating a smooth and creamy base, then topping it with a layer of sugar that’s caramelized to perfection.

It’s a bit more involved than your average dessert, but trust me when I say it’s worth the extra effort. And if you’re feeling adventurous, you can even add in some spices like cinnamon or nutmeg to give it an extra boost of flavor. So go ahead, give this recipe a try, and get ready to impress your family and friends with this show-stopping dessert! As for me, I’m just happy to have another excuse to use my favorite kitchen gadget – my trusty old-fashioned ice cream maker!

I mean, who needs an ice cream maker when you can just use heavy cream and sugar? Okay, maybe that’s not exactly true… but it does make for a fun conversation starter at dinner parties! Anyway, back to the recipe – it’s time to talk about where this dish comes from.

Creme brulee originated in France in the 17th century as a rich dessert made with cream and sugar. But over time, different regions and cultures put their own spin on the classic recipe. In Italy, they add a sprinkle of sea salt on top for added flavor. In Spain, they use orange blossom water instead of vanilla extract.

And in our house, we like to mix things up by using pumpkin puree instead of regular cream. It may not be traditional, but trust me when I say it’s a game-changer! So if you’re ready to take your dessert game to the next level, keep reading – we’re about to dive into the nitty-gritty details of this amazing recipe.

Pumpkin Creme Brulee

Pumpkin Creme Brulee

4.5 from 1417 votes

A creamy, spiced pumpkin custard with a caramelized sugar crust. This fall twist on the classic French dessert is rich and satisfying.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time65 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Custard

2 cups heavy cream
1/2 cup whole milk
6 large egg yolks
1/2 cup granulated sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt

For the Topping

3 tablespoons granulated sugar

👨‍🍳Directions

1Preheat your oven to 325°F.
2Place six 6-ounce ramekins in a 9×13 inch baking dish and set aside.
3In a medium saucepan over medium heat, combine the heavy cream and whole milk.
4Heat until small bubbles form around the edges, about 5 minutes, but do not let it boil.
5In a mixing bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and slightly thickened, about 2 minutes.
6Whisk in the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
7Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs.
8Strain the custard through a fine-mesh strainer into a clean bowl to remove any solids.
9Divide the custard evenly among the ramekins.
10Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, being careful not to splash water into the custard.
11Bake for 40 to 45 minutes, until the edges are set but the centers still jiggle slightly when gently shaken.
12Remove the ramekins from the water bath and let them cool to room temperature, about 30 minutes.
13Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully chilled and firm.
14Just before serving, sprinkle about 1/2 tablespoon of granulated sugar evenly over the top of each custard.
15Use a kitchen torch to caramelize the sugar until it forms a golden, bubbly crust, holding the torch about 2 inches from the surface and moving in a circular motion.

🔧Equipment

Medium saucepan
Mixing bowl
Whisk
Fine-mesh strainer
6 ramekins (6 oz each)
Baking dish (9×13 inch)
Kitchen torch

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 265mg🧂Sodium: 180mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 6g

📝Notes

For best results, use fresh pumpkin puree or high-quality canned pumpkin. Ensure the custard is fully chilled before torching to prevent curdling. If you don’t have a torch, you can place the ramekins under a broiler for 1 to 2 minutes, watching closely to avoid burning.

Watch Video Of How Pumpkin Creme Brulee Works

This recipe is always a good idea for any occasion – whether it’s a holiday dinner or just because. My kids love helping me make this recipe because they get to use their fancy kitchen torches (okay fine they just want to play with fire).

And as for storage and reheating ideas… well let me tell you that leftover creme brulee makes an amazing breakfast topped with fresh fruit or whipped cream (no judgments here!)

If you’re short on time you can also reheat individual servings in the microwave for 30 seconds each until warm through.

❓ Frequently Asked Questions About Pumpkin Creme Brulee

Q: What is creme brulee?

Creme brulee is a rich dessert made with cream, sugar, and eggs.

Q: What is pumpkin creme brulee?

Pumpkin creme brulee is a variation of traditional creme brulee that uses pumpkin puree instead of regular cream.

Q: How do I make pumpkin creme brulee?

To make pumpkin creme brulee, you’ll need heavy cream, granulated sugar, egg yolks, vanilla extract (or substitute), pumpkin puree (canned or fresh), salt (optional), and unsalted butter (for greasing ramekins). Simply combine the ingredients in a saucepan and cook until thickened.

Q: Can I use fresh pumpkin instead of canned?

Yes! Fresh pumpkin works beautifully in place of canned puree.

Q: How do I know when my caramelized sugar topping is done?

The caramelized sugar topping should be dark golden brown – almost burnt-looking – before you remove it from heat.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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