Pumpkin Creme Brulee Recipe
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The best part is breaking through the hard candy topping. The second best part is, well, it’s pumpkin! ‘Tis the season for pumpkin recipes. We’ve already posted an original creme brulee and espresso creme brulee. I couldn’t resist making one with pumpkin! Can you tell I love this stuff?
This dessert is easy and can be prepared ahead of time; making it an ideal party desert. I also love to fire up my torch to make that amazing candy top. You will impress your guests with these, or if you’d just like to enjoy them yourself; by all means! We used the pumpkin puree that I posted a couple weeks ago, but you are welcome to use the store-bought stuff.
Ingredients for Pumpkin Creme Brulee:
1 3/4 cups heavy whipping cream
3 large whole eggs
1/2 cup sugar (plus extra for caramelizing)
1 cup pumpkin puree (make your own), or if you must; use the canned stuff
1/4 tsp ground cinnamon
What you will need:
-Ovenproof ramekins or custard cups
-A handheld torch. I purchased a small torch at Home Depot (it’s not meant for creme brulee but works really well).
If you don’t have a torch, you can also top with something creative like a Pecan and maybe a few swirls of caramel. Let me know if you have any other ideas?
How to make Pumpkin Creme Brulee:
Prep:
Pre-heat the oven to 300°F. If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
1. In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended. P.S. The colorful mixing bowls and Silicone Whisk
2. Heat 1 and 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently so it doesn’t scorch to the bottom.
3. Slowly add hot cream into the egg/sugar mix. (Whisk while slowly adding the hot cream or you will end up with globs of scrambled eggs).
4. Strain the mixture through a strainer
5. Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
6. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish. Mine fit in two glass baking dishes. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300°F for 35-40 minutes. The centers of the creme brûlée should barely move when you wiggle the pan.
7. Cool to room temperature, then cover and refrigerate creme brûlée until ready to serve; you can refrigerate them even a week before your event. Maybe I sampled one. hmm hmm hmmm…..
Making the Crisp topping:
Once the brûlées are at least to room temperature, you can caramelize the top. Don’t refrigerate after caramelizing, or the sugar will melt. You want to keep the crisp sugar topping. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Heat the top with your torch moving in a circular pattern until the whole surface is caramelized to a rich amber color.
When you’re ready to eat it, break the sugar topping with a spoon to break it up a little; then enjoy! Oh you’ll love it!
Pumpkin Creme Brulee Recipe
Ingredients
- 1 3/4 cups heavy whipping cream
- 3 large whole eggs
- 1/2 cup sugar, plus extra for caramelizing
- 1 cup pumpkin puree
- 1/4 tsp ground cinnamon
What you will need:
- -Ovenproof ramekins or custard cups
- -A handheld torch.
Instructions
- Pre-heat the oven to 300˚ F
- If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
- In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
- Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
- Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
- Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
- Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
- Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
- Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
- Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.
Making the Crisp topping:
- Brulees must be at room temp or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi!
I absolutely love your recipes!
Would you please advise on the type of torch you bought at HD? I, also, got a torch from a kitchen store and found it extremely difficult to use, causing blisters on my fingertips from pressing the ting buttons and levers.
I saw saw the small BenzOmatic in 14.5 oz. Blue torch. Is that the one you used?
Hi Becky! See the image above for the torch I used. You can also click on the red font words in the blog and they are links.
Currently I use a different one, you can find it on Amazon shop by clicking on “shop” from the menu above. Here is my Amazon affiliate link for Jo Chef Kitchen Torch.
I have made pumpkin creme brulee several times always with only egg yolks. I was skeptical of using whole eggs but it came out amazing; creamy and delicous!
That’s wonderful, Erin!
I am planning on making these for Thanksgiving. I have had these cute little orange pumpkin ramekins for years that are screaming for me to use! My question. How many days ahead can I prepare these? And yes, I would not caramelize the sugar until right before.
Hi Sue! Recommendations online are to store them up to 3 days in the refrigerator.
If you like a grainy crème brûlée this is the recipe for you. I like a silky smooth recipe which I’ve made but those call for egg yolks only. Not sure if that was a difference in the recipe or the pumpkin but i was not a fan of this texture.
Did firm up and become the dessert it needed to me but disappointed in the texture
HI Ana, I’m sorry to hear that, but it sounds like you curdled the eggs. Watch our classic Creme Brulee video where we share the process. I hope that helps for next time! Also, if using homemade pumpkin puree, make sure it’s really well pureed and not lumpy.
made this as my first fall dessert of 23! I am in love with the way they came out. So creamy and delicious! and a wonderful recipe! Let the fall baking begin!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carol!
We made this for Thanksgiving yesterday. It was amazing! We more than doubled the cinnamon. Thank you for a delicious and easy recipe.
You’re welcome, Tina. Thank you for sharing!
Hi Natasha
Can you use a oven safe larger dish if you don’t have ramekins.
It’s p inches round. How long should I cook it.
I can judge. Just want to no your thou
Ghts
Hi Laurie, I haven’t tested that myself to advise, but I’ve seen it in a Google search that it’s possible. If you happen to experiment, I’d love to know how you like that! I hope you love this recipe!
Hi! I have made this a couple times in a larger dish because I don’t have ramekins. I use a 8 1/2 inch round baking dish & cook for 40 to 55 minutes. Every oven is different so I start at 40 minutes & keep checking every 5 minutes until it barely jiggles. Have one in the oven right now…can’t wait to eat it tomorrow! Hope this helps! Happy Thanksgiving!!
Fantastic recipe Natasha!!!
Thank you so much for sharing that with us, Donna! Happy Thanksgiving!
The recipe calls for whole eggs and not egg yolks. Is that correct?
Yes, three large whole eggs. 🙂
Natasha. Can I double / triple this recipe. I have a big family 🙂
Hi Pat, yes that should work great 🙂
Hi Natasha! I am making the pumpkin brulee for my book group and am wondering if I can do the sugar coating in advance if I don’t put them in the fridge? Wendy
Hi Wendy, I have tried that and the topping does not stay crisp in the refrigerator. The candied sugar on top tends to liquify as it sits in the refrigerator, probably due to condensation.
Natasha, I messaged you earlier asking about the time for half the recipe, but went ahead and made it anyway keeping 3 ramekins for the same 40 minutes. Other than cutting the recipe in half, I followed your recipe to a T. Here is what I noticed:
1. When I took them out of the oven, 1″ of custard from the top looked darker yellow, the rest of it much lighter?
2. No matter how careful I was adding cinnamon, it still had tiny brown dots throughout the liquid and they all really showed on top when I took ramekins out. I mixed everything really wel, step by step just like you described it.
3. Overall the color in your pictures much lighter, despite the pumpkin and cinnamon additings? Since your recipe calls for 3 eggs and I couldn’t divide it, I just used 2. But the rest of the recipe was half exactly. Do you think mine was more yellow-orange because of 0.5 egg I couldn’t separate?
Those are my dilemmas. Funny part is that I have made cream brûlée before and it came out perfect. I just used egg yolks and regular recipe. But I have never done with pumpkin and my husband loves all the bakings with pumpkin, so I was excited to make it.
What do you think I have done wrong? I so don’t want to give up and want to try again. Sorry for the long message.
With that small of serving size, the extra yolk could have given the creme brûlée a slightly more yellow appearance. Also, with half the serving size, you really only need a pinch of cinnamon (1/8 tsp) – did you possibly add more than that? Also, did you possibly have them too close to the top burner – that might be a reason for it being darker on top. I hope that helps!! We are also big time pumpkin fans which is why this recipe was born 🙂
Natasha, I just saw your reply by opening your site. For some reason Google didn’t notify me that You responded.
About the ingredients, everything, including cinnamon was divided in half. The only thing was off were eggs, where I couldn’t decide whether to go with 1 yolk or 2, since I have never divided 3 eggs in half before. It was sitting right in the middle of the oven, center tray, dish was not shallow, but regular 9″ x 13″ tray 2″ high filled with hot boiling water half way. I followed the recipe to a T.
Because I am so used to try half of all the recipes first (with any recipe), I automatically divide everything in half. But having it darker yellow on top and much lighter on the bottom really puzzled me.
I read your recipe again, walked through all the steps in my head, and for the life of me, cannot see what went wrong. And before I took it out, I shook it slightly and the center did slightly move, just like you described. I am always so proud when my dishes look like in the recipe pictures that even text pics to my friends to brag how I got it down.
But this was the first time when I stood there with my mouth open. Maybe the problem is still with the time? Maybe half the recipe requires half the time? Oh, well, I can try again and see what happens! 🙂
Natasha, if I want to make half of it, like 3-4 portions to test it, do I still keep it for 40 minutes in the oven? What is the sign that they are ready in case I should use less time?
Hi Mila, it should still be the same bake time unless you are using shallower dishes which would make them bake faster. When they are ready, the centers of the creme brûlées should be pretty much set when you give the dish a little jolt.
I was wondering most burlees use the yolk but you mention the whole egg. I want to make sure that is right. Plan on making soon
I do use the whole egg and it turns out great plus no part of the egg is wasted. Great question though! 🙂
Cant wait for fall now, with this hot weather(=
are there any specific tips for using a torch? ive never used one before…
No, just work in slow circles a few inches from the top so you don’t scorch the sugar.
These were a huge hit. I couldn’t find my torch, so I served them with a little dollop of Trader Joe’s salted caramel sauce.
Oh that sounds like a nice touch!!
Natasha, I boiled my cream instead of just let it simmer 🙁 I still used it and baked the brulle…will it still taste the same? or it will taste different ?
It should still work fine. How long was it boiling
I pinned it on pineterest 🙂
Natasha, Thank You!I have never considered making a pumpkin creme brulee!!! I have baked and pureed my Halloween pumpkins over the weekend so now I feel like I have over-abundance of pumpkin and am tempted to add it to everything I make 🙂 This was delicious! I do not have a torch so I just put the ramekins back into the oven on broil setting 385F for less than a minute. They browned nicely! I know it’s not the same effect but for the lack of a better solution it wasn’t bad 🙂
Great to know it worked with the broiler!! Thanks for reporting back 🙂
Can I get more specifics on the torch? I was gifted a kitchen torch a few years ago and it never functioned properly. In fact, I nearly set the kitchen on fire while trying to light it after filling it. I had no eyebrows
and I melted my garbage disposal and a plume of fire exploded to the ceiling. It’s funny now but not then.
I have a kitchen torch and have had any issues with it. The instructions it came with say to wait 5-10 mins after refilling the can in order to let the gas stabilize. If you lit it right after filling it that might have been the problem. It also says that I have to let out any gas left in the torch before trying to refill it.
These look adorable! Thanks for the recipe 🙂 Havent made creme brulees in a very long time… Will have to give these a try. Beautiful photography! Good job (;
Thank you Avera 🙂
These look delicious, and just what I wanted to make for Thanksgiving!
If I decide to half the recipe, what should be done about the 3 eggs?
Hmmm I haven’t tested it that way so I’d just say lightly beat 1 egg with a fork and use just half of it so you end up with 1.5 eggs. Sorry that sounds silly but I don’t know how it would change if you used a different proportion of eggs.
YUM!!! Mouthwatering pictures 🙂
I love creme brulee plus the pumpkin, ohhh….
Thank you Inessa 🙂
Yumm that looks Sooo delicious. I will have to try this one day…do u need to use the ramekins? Is there anything else? Like small glass bows?
Thanks
As long as it’s oven-safe; the little glass ones work well too 🙂
Wow! Looks gorgeous! I can imagine it tastes amazing too – creme brulee AND pumpkin:) Yummy! I’ll have to give these a try someday soon.
Thanks Olga 🙂
I have never attempted creme brulee. This looks really good though and I could actually follow your directions easily 🙂 I must pass this on to a friend though, he will love this recipe!
Let me know how it will turn out Suzie 🙂
Have you ever used the oven broiler to caramelize the tops? I was wondering if that would work. I’ve bought some frozen creme brulle at one time, and those were the instructions. I just don’t remember the outcome. I am sure the torch affect is unsurpassable. 🙂
I’ve tried the broiler once and maybe my broiler just sucks but people keep telling me the broiler method works for them so it’s probably worth a try 🙂
I’ve worked hard all day and I think one of these would be perfect, don’t you? I’m dying to try making one. I love creme brulee but I’ve never pumpkinized it.
Oh you’ll love it!
my goodness!!! creme brulee is my favorite dessert. can’t wait to make it with pumpkin.
Yum!!! My favorite desert. I never tried it with pumpkin before. Will give it a try. I just posted my Turkey recipe today. Just in time for Thanksgiving:)
I have been waiting to long for this recipe. ill be making it by Thursday, btw i use brown sugar instead of regular white sugar, so when i broil it they dont burn as much. just a little tip i learned for the oven. oh i cant wait to make em now.
Oooh I’ll have to try that. Thanks Inna!!