Pumpkin Pie Creme Brulee is a French classic dessert transformed to sweeten your Thanksgiving table with its pumpkin flavor and crunchy top. Watch the recipe video tutorial below and see how easy this recipe is!
Pumpkin Pie Creme Brulee Recipe Tips
Pumpkin Pie Creme Brûlée is a nice change from the classic 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 Pumpkin Pie Creme Brûlée that 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 than pumpkin pie. Imagine when you go to a Thanksgiving party and there is no dessert that you haven’t tried, nothing that really excites you!
This Pumpkin Pie Creme 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 pumpkin flavor, a creamy texture, and a crunchy sweet shell.
Looking for more Pumpkin Desserts? Check these out:
- Pumpkin Poke Cake with Cream Cheese Frosting
- White Chocolate Fudge
- Pumpkin Butter Cake with Rum Glaze
- Dulce De Leche Pumpkin Lava Cakes
- Pound Cake
How do you make homemade pumpkin spice?
You can make pumpkin spice blend at home pretty easily, here is what you will need:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
Directions: In a small bowl, mix all the spices together. Transfer to a small jar or spice container.
How do you serve pumpkin creme brulee?
Sprinkle the cold brûlée with a thin layer of sugar, you can use cinnamon sugar as well. Caramelize it under the very hot grill or using a blowtorch. Repeat the process several times until you have a golden crackling topping. Leave the creme brûlée to cool and serve within 2 hours with whipped cream.
Can you eat creme brulee warm?
Creme Brûlée is better served cold, best it is to have the cold creamy cool, silky cream and topped with the hot caramelized sugar layer.
Can you put creme brulee in a pie shell?
Yes, you can, but keep in mind that it does not have the pumpkin pie consistency, it is way creamier, so don’t expect perfect slices.
Can you make pumpkin creme brûlée without a torch?
Yes, you can. Place the ramekins in the oven on the top rack, and turn on the broiler. Broil for 5 to 10 minutes, making sure to rotate them frequently so that they broil evenly. Watch them closely and take them out when they are golden brown and bubbling.
Can you freeze creme brûlée?
You can easily freeze crème brûlée. First, you will have to wrap the baked custards individually and then freeze it. When you’re ready to serve them, just remove from the freezer, let them stand a few minutes, add some sugar on top, and torch them. The heat of the torch usually thaws them enough so that they are icy cold, but not frozen.
Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hr
- 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
- Preheat the oven to 325 degrees F.
- Add the cream, vanilla bean and its seeds to a medium saucepan that is set over medium heat and bring to a boil, stirring occasionally. Once the mixture is boiling, remove the saucepan from heat, cover with a lid and allow to sit for 15 minutes. Remove the vanilla bean and discard.
- In a medium bowl or in the bowl of an electric mixer fitted with the wire attachment, whisk together on medium-high speed the sugar and the egg yolks until well combined, the mixture must start to lighten in color and become fluffy. Whisk in the pumpkin spice and pumpkin 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 on medium-low speed for a few seconds to make sure that the mixture is well blended.
- Pour the liquid 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 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, 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 prior to browning the sugar on top. Sprinkle the tops with 1 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.
You can use vanilla extract instead of vanilla beans.
Preferably serve cold.