Pumpkin Pie Creme Brulee

It’s that time of year again when everyone is putting pumpkin pie spice on and in everything. I decided to try it in my crème brulee and it is heavenly, one of the best decisions I have made!

With this simple recipe, I am going to make everyone fall in love with pumpkin flavor all over again. The velvety creaminess of the pumpkin custard, topped with a caramelized crispy topping, make this the number one dessert on the holiday table!

I love pumpkin pie spice, so I make a lot of pumpkin desserts, from September through January. This is one of my favorites, and I am proud to introduce it. It is going to be something for all my readers to show off too, because it is fancy to look at, incredibly luxurious tasting, and so easy to make. There are only six ingredients and two of them are ones I make at home!

Pumpkin Pie Creme Brûlée is a nice change from the classic and traditional pumpkin pie. I have raved many times on this blog how I love creamy desserts, and with Thanksgiving right around the corner and grocery stores filled with literally everything pumpkin, I just can’t resist incorporating it in my baking.

This weekend alone I bought one butternut squash and two acorn squashes, and a few cans of organic pumpkin puree that I actually ended up using in this recipe, and it turned out amazing. I am all for keeping the traditions and have the pumpkin pie, but you know sometimes you just want something more exciting.

This Pumpkin Brûlée is the solution, it’s still festive, it still has that fall vibe, it has the pumpkin for God’s sake, but its very tame, it’s not overpowering, it’s sweet, fragrant, with a subtle flavor, a creamy texture, and a crunchy sweet shell.

This is my favorite dessert to serve with one of my most popular fall entrées, pumpkin pot roast. The tender beef roast with hints of pineapple, lime, and onion is packed with pumpkin too.

Why you will love this recipe

• It is pumpkin pie season: I start my pumpkin pie season early and keep it going long after winter because I just love the flavor. This recipe can be made any time of the year but I especially love serving it during the holidays when I have company coming.
• Only six ingredients: With just six ingredients, there is not much shopping to do, which is always a bonus when the shops are crowded around this time of year. Since two of the items are homemade, three are items that I always have, and there is only one item that I would have to shop for.
• A fancy dessert to impress: Serving this to my family and friends is one thing but I am always excited when bringing it out to strangers. I like to see their faces when I light up the topping. The “oohs” and “aahs” are worth every minute it takes to make this dessert.
• Velvety custard and crunchy topping: The smooth and velvety thick custard is so rich and delicious, it does not even need anything else but cracking through the crunchy caramelized topping to get to it makes it that much better. Everyone loves the di

What you’ll need to make pumpkin pie crème brulee

Equipment

• Saucepan – A medium saucepan for boiling the cream.
• Ramekins – I use six ramekins for this recipe.
• Large baking pan – To make the water bath.
• Bowls
• Cooking utensils

Ingredients:

• Heavy cream – I strongly suggest using heavy cream of 36% milkfat or higher. Do not use whole milk or half and half. This is the main ingredient in crème brulee and is what makes it so rich and thick with a silky dense custard.
• Vanilla bean – Instead of using vanilla extract, one vanilla bean split and scraped, will give this a more intense vanilla flavor that is hard to beat. It also provides visual appeal with the vanilla specks.
• Pumpkin spice – I like to make my own pumpkin spice so I can add the precise amount of each ginger, cloves, nutmeg, cinnamon, and allspice. However, they do sell the mixture in stores.
• Pumpkin puree – Although they sell cans of pumpkin puree at grocery and department stores, I like to use my own homemade pumpkin puree. It is fresher and does not have any preservatives.
• Egg yolks – The fat in the egg yolks creates a creamy and smooth velvety custard. Using egg whites would make the custard too firm and lumpy.
• Fine sugar – The fine sugar’s small crystals melt easily and quickly, creating a thin and crisp layer that burns evenly. I like the way it caramelizes and does not melt the custard.

How to make pumpkin pie crème brulee?

• Preheat the stove: First, I preheat the oven to 325 degrees F and get a large roasting pan ready for the water bath.
• Boil the cream: Next, I add the vanilla bean, its seeds, and heavy cream to a saucepan over medium heat, bringing it to a boil, and stirring occasionally. When it starts to boil, I remove it from the heat, cover, and let it sit for 15 minutes before removing the vanilla bean.

• Whisk: After, I whisk the sugar and egg yolks with my stand mixer until it is fluffy and starts to lighten in color.

• Combine: Then, I add in the pumpkin puree and spice, combining well and scraping the sides as needed. The cream mixture gets added in next, a little at a time, whisking constantly. Once again, I scrape the sides to make sure it is all blended well.

• Bake the custard: Now, all the liquid is poured into the ramekins before I carefully place them into the roasting pan. Then, I pour enough hot water into the pan to come halfway up the sides of the ramekins. They go into the oven for 40 to 45 minutes, just until the brulee is set but the middle circle still moves a bit.

• Let it chill: I slowly remove the pan from the oven, being careful not to get any water into the ramekins. After letting them cool in the pan for 15 minutes, I remove them, dry them off, and let them come to room temperature before chilling for two hours, covered.
• Torch and serve: When ready to serve, I remove them 30 minutes before to come to room temperature. Then, I sprinkle the tops with one tablespoon of sugar.

• Caramelize: I torch them to melt the sugar. It is easy to do but I have tips in my Expert Tip section below.

Expert tip

How to torch the sugar

Using a kitchen torch or culinary torch to burn the sugar Is quite simple. First, sprinkle one tablespoon of sugar on top of the custard, swirling it to get it evenly distributed. Then, hold the torch about three to four inches above the custard and use just the tip to burn the sugar while continuously moving the torch. Stay in one place for a short time, but do not move too fast either.

The sugar should bubble and turn dark to form a glaze. Please do not keep it in one spot long enough for it to smoke or burn. Watch my video to get an idea of how it is done correctly. You can also practice with some sugar sprinkled on a baking sheet. For those who do not have a kitchen torch, a grill lighter or even a cigarette lighter will also work but be careful not to get too close.

How to make creme brulee without a torch:

Another way to caramelize the topping is to put it in the broiler. This works well, but it has to be watched very carefully because the brulee can go from being normal to being burnt in less than 30 seconds. I suggest putting the broiler on high, leaving the oven open, and staying next to it with potholders on. Nobody wants to burn the topping after all that work.

Recipe variations and add-ins:

• Caramel topping: Even though the sugar topping is delicious, sometimes I like adding more caramel on top of that for extra caramel flavor.
• Add fruit: To make these little treats more fruity, toss some fruit in the mixture. I like chopped strawberries in mine.
• Maple syrup: Adding some pure maple syrup into this scrumptious pumpkin pie crème brulee adds another layer of flavor that makes it unique.
• Adults only brulee: For an “adults only” party, add a splash of Bailey’s cream to the custard before chilling. It gives it a boost of sweet warmth.
• Dress it up: Add some fall candy decorations and sprinkles to make these more festive for celebrations.   

Serving suggestions:

• For a fancy presentation, cut out the insides of some mini-pumpkins and use them as the ramekins for serving. I did this a few times for holiday parties; it is so adorable!
• This is the perfect dessert to go with my pumpkin pork chops. This holiday dinner includes tender seasoned chops with roasted apples and pumpkins on the side.
• I can always be found with a glass of pumpkin spice latte next to my ramekin of pumpkin pie crème brulee. They go together like milk and cookies.
• Of course, at other times I may serve it with Chardonnay, Tawny Port, or Moscato d’Asti.
• The kids and non-drinkers enjoy their crème brulee with pumpkin spice hot cocoa bombs.

Frequently asked questions

How to store:

• Refrigerate: Pack pumpkin pie crème brulee in plastic and place it in a sealed container and it can be refrigerated for several days without the sugar topping.   
• Freezing: Without the sugar topping, wrap the ramekins as they are going in the fridge and then put them into separate freezer bags. They can be frozen for up to three months.   
• Defrost: Thaw overnight in the refrigerator for the best texture.
• Reheating: To serve, let it come to room temperature before adding the sugar to the top and firing it up just as if it were fresh.

More pumpkin desserts:

Recipe tips:

• Be sure to use room-temperature egg yolks so they do not cook when they are added to the cream mixture.
• Make sure the sugar on the topping is very fine and do not add too much.
• For those without a torch, place the ramekins in a broiler to get the crispy topping. Just make sure they do not burn.
• The custard has to be completely cooked before cooling and setting it. Make sure the middle is the only thing that moves.
• Keep an eye on the cooking temperature and how long it is cooked so it does not turn out grainy or rubbery.
• Also, do not overdo the heat when caramelizing the sugar, as it can be bitter.
• Add the cream gradually, especially at the beginning, otherwise, it may cook some parts of the egg mixture.
• The custard must be chilled for at least four hours, but I usually make mine the night before and let it chill overnight.
• Using milk instead of cream can also cause it to become grainy.