Pumpkin Pie Creme Brulee
It is that time of year when pumpkin pie spice is going into just about everything, and I could not resist trying it in my Pumpkin Pie Creme Brulee recipe. The result was so delicious, and I have to say it was one of the smartest choices I have made for a holiday dessert. With this easy one hour recipe, I know everyone will fall in love with the pumpkin flavor. The creamy pumpkin custard with a caramelized sugar topping makes this dessert the star of any holiday table.
I love pumpkin pie spice, so I make plenty of pumpkin desserts from September through January, including my creamy pumpkin pie smoothie. This Pumpkin Pie Creme Brulee recipe is one of my favorites, and I am so happy to share it. It is a dessert my readers can proudly serve too because it looks fancy, tastes rich and luxurious, and is surprisingly easy to make. The best part is that it only needs six ingredients, and one of them is my homemade pumpkin puree.
Table of contents
Pumpkin Pie Creme Brulee is such a nice change from the traditional pumpkin pie. I have shared many times on this blog how much I love creamy desserts, and with Thanksgiving around the corner and grocery stores full of everything pumpkin, I cannot resist adding it to my baking. What I love most is that in just one hour I can have this delicious dessert ready for guests, and the best part is that I can also make it ahead since it stores so well. I hope you give this recipe a try.
Why you will love this recipe
- Pumpkin pie in a new way: I love that this dessert takes the classic holiday pumpkin pie flavor and transforms it into something creamy and elegant. It is a treat that surprises guests while still giving them the comfort of pumpkin spice.
- That crackly sugar topping: The part I look forward to most is tapping the spoon through the caramelized sugar and hearing it crack. Underneath is the smooth custard with pumpkin puree that tastes rich and velvety. Yum!
- Easy ingredients that taste rich: This recipe uses simple things like cream, sugar, eggs, vanilla, and pumpkin puree, but the flavor is luxurious. I like that I can make something so impressive with just a few pantry staples.
- A holiday dessert that wows: When I serve this for Thanksgiving, everyone thinks it looks fancy, yet it only takes about an hour. I also like that I can make it ahead, which makes hosting so much easier.
What you will need
- Heavy cream: I use heavy cream with at least 36% milkfat because it makes the custard rich and silky. Whole milk or half and half will not work the same.
- Vanilla bean: I split and scrape a vanilla bean for a stronger flavor that tastes amazing. The tiny specks also make the custard look beautiful.
- Pumpkin spice: I like to mix my own blend of ginger, cloves, nutmeg, cinnamon, and allspice so I can control the flavor. Store bought pumpkin spice works too when I need something quick.
- Pumpkin puree: I often make homemade pumpkin puree because it tastes fresher and has no preservatives. Canned puree works fine if that is what I have in the pantry.
- Egg yolks: I use only the yolks so the custard stays creamy and smooth.
- Fine sugar: I choose fine sugar because it melts quickly and evenly for the topping. It caramelizes into a thin crisp layer without melting the custard.
How to make
Preheat the oven: I set the oven to 325 degrees F and place a large roasting pan on the counter so it is ready for the water bath.
Boil the cream: I add the vanilla bean, the seeds, and heavy cream to a saucepan over medium heat and stir now and then as it heats. Once it reaches a boil, I take it off the stove, cover it, and let it rest for 15 minutes before removing the vanilla bean.
Whisk the yolks and sugar: I use my stand mixer to whisk the sugar and egg yolks until the mixture is fluffy and light in color.
Combine the mixtures: I whisk in the pumpkin puree and pumpkin spice, scraping the sides of the bowl as needed. Then, I slowly add the warm cream a little at a time while whisking constantly, making sure everything blends smoothly.
Bake the custard: I pour the custard into the ramekins and set them in the roasting pan. Then, I carefully add hot water until it reaches halfway up the sides of the ramekins and bake for 40 to 45 minutes, until the custard is set but the center still jiggles slightly.
Let it chill: I take the roasting pan out of the oven carefully so no water spills into the ramekins. After cooling in the pan for 15 minutes, I dry them off, let them reach room temperature, and then cover and chill them in the fridge for at least two hours.
Torch and serve: I take the ramekins out about 30 minutes before serving so they warm slightly to room temperature. Then, I sprinkle one tablespoon of sugar on top of each custard before caramelizing.
Caramelize the tops: I use a kitchen torch to melt the sugar until it forms a crisp golden layer. It is simple to do, and I share my best tips in the Expert Tip section below.
Expert tip
How to torch the sugar perfectly:
Caramelizing the sugar on top is one of my favorite parts of making creme brulee, and it is simpler than it looks. I sprinkle a tablespoon of sugar evenly over the custard and hold the torch a few inches above, moving it slowly so the sugar melts and bubbles into a golden glaze. I never let the flame sit in one spot too long or it will burn, and sometimes I even practice on a little sugar spread over a baking sheet. Watch my video to get an idea of how it is done correctly.
Creme brulee without a torch:
Another easy way to caramelize the topping is to use the broiler, but it needs close attention. I set the broiler on high, keep the oven door slightly open, and stand right there with potholders ready. The sugar can go from perfectly golden to burnt in seconds, so I never walk away while it is under the heat.
More tips to consider:
- I always use room temperature egg yolks so they mix smoothly into the warm cream without cooking.
- I make sure the sugar for the topping is very fine and sprinkle only a light layer so it caramelizes evenly.
- The custard needs to be fully cooked before I let it cool, with only the very center moving slightly.
- I watch the oven temperature and time carefully so the custard does not turn grainy or rubbery.
- When caramelizing the sugar, I use just enough heat so it turns golden without tasting bitter.
- I add the cream slowly at the start so it blends in and does not cook the eggs too quickly.
- I always chill the custard for at least four hours, but letting it rest overnight in the fridge gives the best texture.
Recipe variations and add-ins:
- Caramel topping: I sometimes drizzle 2 tablespoons of caramel sauce over the sugar topping for even more caramel flavor. It makes the custard extra sweet and rich.
- Add fruit: I like mixing in 1/2 cup of chopped strawberries to the custard for a fruity surprise. The fresh fruit gives a nice balance to the creamy custard.
- Maple syrup: I stir in 2 tablespoons of pure maple syrup with the pumpkin puree. It adds a warm flavor that makes the brulee stand out.
- Adults only brulee: For parties, I mix in 2 tablespoons of Baileys cream before chilling. Trust me, it is so good!
- Dress it up: I sprinkle fall candy pieces or 2 tablespoons of festive sprinkles on top before serving. It makes the brulee fun for holidays and celebrations.
Serving suggestions:
When I serve this pumpkin pie creme brulee during the holidays, I sometimes spoon it into little hollowed mini pumpkins, and everyone at the table loves the surprise. For Thanksgiving, I paired it with pumpkin pork chops and instant pot baked apples, and the whole meal had that warm fall flavor that made the day memorable.
At Christmas, I like serving creme brulee with mugs of pumpkin spice lattes for the adults and pumpkin spice hot cocoa bombs for the kids. One year we added Moscato and Tawny Port after dinner, and the mix of creamy custard, crisp caramel topping, and a sweet sip of wine kept everyone laughing and talking around the table.
How to store leftovers:
- Refrigerate: I cover the pumpkin pie creme brulee with plastic, place it in a sealed container, and keep it in the fridge for a few days before adding the sugar topping.
- Freeze: I wrap the ramekins tightly, slip them into freezer bags, and freeze them for up to three months. I always freeze them before adding the sugar topping.
- Defrost: I let the ramekins thaw overnight in the fridge so the custard keeps its creamy texture.
- Reheat: When ready to serve, I let the custard sit at room temperature, then sprinkle the sugar on top and caramelize it just like I would if it were freshly made.
Frequently asked questions
I learned that cooking creme brulee at too high a temperature can make the custard grainy, almost like scrambled eggs, so I always keep the heat low. The custard is best when it reaches about 200 degrees F, and I make sure to bake it in a water bath so it stays silky. I also use heavy cream instead of milk or half and half because it keeps the custard smooth and rich.
Overcooking creme brulee can make the custard rubbery, so I always check it about 10 minutes before the timer goes off. I tap the side of the ramekin, and if the edges are set while the center still has a little movement, it is ready to come out. If the custard ripples from side to side, I leave it in for another five minutes and check again.
The custard has to be fully cooked before I take it out of the oven, and the best way to know for sure is by using an instant read thermometer. When it reaches 200 degrees F, I remove the pan of ramekins from the oven and let them rest in the hot water for about 15 minutes. After that, I move them to the counter to cool to room temperature, then cover and chill them for at least two hours. I usually leave mine overnight, but they keep well in the fridge for up to three days.
More pumpkin desserts:
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Pumpkin Pie Creme Brulee
Ingredients
- 2 cups heavy cream
- 1 vanilla bean split and scraped
- 1 teaspoon pumpkin spice
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar + more for garnish
- 4 egg yolks
- hot water
Instructions
- Preheat the oven to 325 degrees F.
- Add the cream, vanilla bean, and seeds to a medium saucepan set over medium heat. Bring to a boil, stirring occasionally. Once the mixture is boiling, remove the saucepan from the heat, cover it with a lid, and let it sit for 15 minutes. Remove the vanilla bean and discard it.
- In a medium bowl or the bowl of an electric mixer fitted with the wire attachment, whisk the sugar and the egg yolks together at medium-high speed until well combined. The mixture must start to lighten in color and become fluffy. Whisk in the pumpkin spice and puree, scrape the sides of the bowl, and mix until well combined.
- Whisk in the cream, adding it slowly, a little at a time, whisking and stirring continually. Stop the mixer, scrape the sides of the bowl, and mix again at medium-low speed for a few seconds to ensure the mixture is well blended.
- Pour the mixture into 5-6 ramekins.
- Place the ramekins into a large roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins.
- Bake it just until the creme brulee is set but still trembling in the center, about 40 to 45 minutes. Remove the ramekins from the roasting pan and let them come to room temperature. After that, refrigerate for at least 2 hours and up to 3 days.
- The pumpkin pie creme brulee must be removed from the refrigerator 30 minutes before browning the sugar on top. Sprinkle the tops with one tablespoon of sugar, and using a torch, melt the sugar and form a crispy top. Let it sit for at least 5 minutes before serving.
Video
Notes
How to torch the sugar perfectly:
Caramelizing the sugar on top is one of my favorite parts of making creme brulee, and it is simpler than it looks. I sprinkle a tablespoon of sugar evenly over the custard and hold the torch a few inches above, moving it slowly so the sugar melts and bubbles into a golden glaze. I never let the flame sit in one spot too long or it will burn, and sometimes I even practice on a little sugar spread over a baking sheet. Watch my video to get an idea of how it is done correctly.Creme brulee without a torch:
Another easy way to caramelize the topping is to use the broiler, but it needs close attention. I set the broiler on high, keep the oven door slightly open, and stand right there with potholders ready. The sugar can go from perfectly golden to burnt in seconds, so I never walk away while it is under the heat.More tips to consider:
- I always use room temperature egg yolks so they mix smoothly into the warm cream without cooking.
- I make sure the sugar for the topping is very fine and sprinkle only a light layer so it caramelizes evenly.
- The custard needs to be fully cooked before I let it cool, with only the very center moving slightly.
- I watch the oven temperature and time carefully so the custard does not turn grainy or rubbery.
- When caramelizing the sugar, I use just enough heat so it turns golden without tasting bitter.
- I add the cream slowly at the start so it blends in and does not cook the eggs too quickly.
- I always chill the custard for at least four hours, but letting it rest overnight in the fridge gives the best texture.
Nutrition