This Pumpkin Crème Brûlée is a fall-inspired twist on the classic French dessert — silky smooth custard infused with real pumpkin and warm spices, finished with that irresistible crackly caramelized sugar topping. It’s elegant yet surprisingly simple to make at home, and the recipe is scaled perfectly for two. Whether you’re looking for a cozy date night dessert or a festive treat to celebrate the season, this recipe brings all the comfort of pumpkin pie in the creamy, decadent form of crème brûlée.
Why You’ll Love This Recipe
This isn’t your average crème brûlée. The classic custard gets a cozy seasonal upgrade with real pumpkin purée and warm spices like cinnamon and nutmeg. It’s silky, spiced, and finished with the irresistible crackle of caramelized sugar on top.
Ingredients you’ll need
Pumpkin Crème Brûlée Ingredients
- Heavy cream
- Pumpkin purée (not pumpkin pie filling)
- Egg yolks
- Granulated sugar
- Vanilla bean paste (or extract)
- Cinnamon
- Pumpkin pie spice
- Nutmeg (optional)
- Salt
Topping
- Extra pumpkin pie spice (optional, for dusting)
- Granulated sugar (for brûlée)
Equipment you will need
- 2 ramekins (6 oz)
- Heatproof baking dish (for water bath)
- Saucepan
- Mixing bowls
- Whisk + fine mesh strainer
- Kitchen torch (or oven broiler)
Variations & Substitutions
- Swap pumpkin purée for sweet potato purée for a twist.
- Add a splash of bourbon or dark rum for warmth.
- Use maple sugar or raw sugar for a deeper brûlée flavor.
How to Store & Freeze
- Refrigerate (covered) for up to 3 days.
- Caramelize the sugar just before serving for the best crackle.
Pumpkin Crème Brûlée for Two
Ingredients
Custard
- 3/4 cup heavy cream
- 1/4 cup pumpkin puree
- 3 large egg yolks
- 1 tsp vanilla bean paste
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1 pinch nutmeg (optional)
- 1 pinch salt
Topping
- 2 tsp granulated sugar
- pumpkin pie spice for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Warm cream & pumpkin: In a small saucepan, whisk together the heavy cream, pumpkin purée, cinnamon, pumpkin pie spice, and nutmeg. Heat until just steaming, then remove from heat.
- Whisk yolks & sugar: In a medium bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
- Temper mixture: Slowly pour the warm pumpkin-cream mixture into the yolks while whisking constantly. Stir in vanilla.
- Strain: Pass custard through a fine mesh sieve into a clean bowl for a smooth texture.
- Bake: Divide custard between 2 ramekins. Place them in a baking dish and pour hot water halfway up the sides. Bake for 30–35 minutes, until edges are set but centers still jiggle slightly.
- Chill: Remove ramekins, let cool to room temperature, then refrigerate at least 2 hours (or overnight).
- Caramelize: Just before serving, sprinkle 1 tsp sugar over each custard. Use a kitchen torch (or broil briefly) until the top is golden and crisp. Dust lightly with pumpkin pie spice.
Leave a Reply