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pumpkin creme brulee

Pumpkin Creme Brulee Recipe

This Pumpkin Creme Brulee will taste as if you’ve been preparing the dessert all day. Luscious pumpkin flavor and a unique spice blend will infuse your creme brulee custard with the utmost creaminess.
Course Dessert
Cuisine American
Keyword pumpkin creme brulee
Prep Time 15 minutes
Cook Time 40 minutes
Refrigeration time 4 hours
Servings 4 people
Calories 1516kcal


  • 3 egg yolks
  • ½ cup dark brown sugar
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cardamom
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
  • Approx. ½ cup granulated or Turbinado sugar for sugar crust


  • Preheat the oven to 325 degrees.
  • Combine the salt and spices in a small bowl and set aside.
    pumpkin creme brulee
  • In a mixing bowl, whisk brown sugar and egg yolks until velvety and smooth.
    pumpkin creme brulee
  • In a medium saucepan, warm the heavy cream and vanilla extract over medium heat just before it boils and remove from the heat.
    pumpkin creme brulee
  • Very slowly temper the cream into the egg yolk/brown sugar mixture, making sure to constantly whisk as you add the cream. Slowly increase the amount of cream being poured (keep whisking!) until all of the cream is combined with the egg/sugar mix.
  • Add in the pumpkin puree and spice mix until combined. Pass through a strainer to remove any odd bits.
    pumpkin creme brulee
  • Pour the liquid into each ramekin, making sure to fill at least three-quarters of the way up.
  • Place the ramekins into a deep dish tray. Slowly pour boiling water into the tray until the water comes halfway up the ramekins. Be careful not to get water in the ramekins!
    pumpkin creme brulee
  • Gingerly place the tray into the oven and bake for approx. 35-40 minutes, until the edges are set and the center retains a little wobble.
    pumpkin creme brulee
  • Once they are at room temperature, refrigerate the pumpkin creme brulee for at least four hours or overnight so the flavors develop.
  • Take the ramekins out of the refrigerator for about 10-15 minutes. If using a blow torch, sprinkle a thin, even layer of sugar (or Turbinado sugar for more texture) over each ramekin. Torch the sugar all around until it darkens and bubbles up.
    pumpkin creme brulee
  • Allow the top to cool until it hardens into a candy-like outer crust. Pumpkin creme brulee keeps well in the refrigerator for up to three days.
    pumpkin creme brulee


Calories: 1516kcal | Carbohydrates: 139g | Protein: 16g | Fat: 103g | Saturated Fat: 60g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Cholesterol: 912mg | Sodium: 742mg | Potassium: 913mg | Fiber: 8g | Sugar: 116g | Vitamin A: 42413IU | Vitamin C: 12mg | Calcium: 396mg | Iron: 6mg