Go Back
+ servings
Pumpkin Pie Creme Brulee is a French classic dessert transformed to sweeten your Thanksgiving table with its pumpkin flavor and crunchy top. #pumpkin #cremebrulee #thanksgiving #sweetandsavorymeals #glutenfree

Pumpkin Pie Creme Brulee

Pumpkin pie creme brûlée is a French classic dessert transformed to sweeten your Thanksgiving table with its pumpkin flavor and crunchy top.

Course Dessert
Cuisine American
Keyword Pumpkin Pie Creme Brulee
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 People
Calories 195 kcal
Author Catalina Castravet


  • 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


  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the liquid into 5-6 ramekins.
  6. 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.
  7. 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.
  8. 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.

Recipe Video

Recipe Notes

You can use vanilla extract instead of vanilla beans.

Preferably serve cold.

Nutrition Facts
Pumpkin Pie Creme Brulee
Amount Per Serving
Calories 195 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 166mg55%
Sodium 50mg2%
Potassium 194mg6%
Carbohydrates 27g9%
Fiber 0g0%
Sugar 25g28%
Protein 5g10%
Vitamin A 4180IU84%
Vitamin C 1mg1%
Calcium 138mg14%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.