Pumpkin Spice Crème Brûlée dessert with a caramelized sugar top

Pumpkin Spice Crème Brûlée

BySavannah Brooks
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why make this recipe

Pumpkin Spice Crème Brûlée is a delightful twist on the classic French dessert. It combines the creamy, rich texture of crème brûlée with the warm flavors of pumpkin spice. This dessert is perfect for fall gatherings, holiday dinners, or whenever you want to impress your guests with something special. The caramelized sugar on top creates a satisfying crunch that contrasts beautifully with the smooth custard beneath.

how to make Pumpkin Spice Crème Brûlée

Ingredients:

  • 2 cups heavy cream (470g)
  • 2 teaspoons vanilla bean paste
  • 5 egg yolks (95g)
  • ⅓ cup granulated sugar (67g, more for topping)
  • ⅔ cup pumpkin puree (160g)
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Tiny pinch ground cloves
  • 3-4 small-medium pumpkins (5 ½ inches wide, 3 inches tall, washed, tops cut off, hollowed out)

Directions:

  1. Do ahead: Preheat your oven to 325°F (160°C). Prepare a baking dish by placing the hollowed-out pumpkins in it.
  2. Make the custard: In a saucepan over medium heat, combine the heavy cream, vanilla bean paste, and pumpkin puree. Stir until mixed and warm but not boiling. Remove from heat.
  3. In a bowl, whisk the egg yolks, granulated sugar, kosher salt, and spices together. Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to avoid cooking the eggs.
  4. Bake: Pour the custard mixture into the hollowed-out pumpkins. Fill the baking dish with hot water to create a water bath for even cooking. Bake for 30-40 minutes or until the custard is set but still wobbly in the center.
  5. Brûlée: Once cooled, chill them in the refrigerator for at least 2 hours. Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it’s golden brown and crispy.

how to serve Pumpkin Spice Crème Brûlée

Serve your Pumpkin Spice Crème Brûlée directly in the hollowed pumpkins for a beautiful presentation. You can also top it with a sprinkle of cinnamon or a dollop of whipped cream for added flavor. Each bite should have a mix of the smooth custard and the crunchy caramelized sugar.

how to store Pumpkin Spice Crème Brûlée

Store any leftover crème brûlée in the refrigerator without the caramelized topping. Cover them with plastic wrap or a lid. When you’re ready to enjoy again, simply add more sugar on top and caramelize it with a torch.

tips to make Pumpkin Spice Crème Brûlée

  • Make sure not to overheat the cream; it should be warm but not boiling.
  • Whisk the egg yolks and sugar well to create a smooth mixture.
  • Use fresh pumpkin puree for the best flavor, or canned puree if you’re in a hurry.
  • If you don’t have a kitchen torch, you can use the broiler in your oven—just watch closely to avoid burning.

variation

Try adding a splash of bourbon or maple syrup to the custard mixture for an extra layer of flavor. You can also switch out the spices for your favorite fall spices, like allspice or cardamom.

FAQs

1. Can I make crème brûlée ahead of time?
Yes! You can prepare the custards a day in advance and keep them in the fridge until you’re ready to caramelize the sugar and serve.

2. How do I know when the custard is done baking?
The custard should be set around the edges but still slightly wobbly in the center. It will continue to firm up as it cools.

3. What if I don’t have small pumpkins?
You can use ramekins instead. Just adjust the baking time since smaller ramekins will cook faster than large pumpkins.

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Pumpkin Spice Crème Brûlée

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delightful twist on the classic French dessert, combining creamy custard with warm pumpkin spice flavors, perfect for fall gatherings.

Ingredients

  • 2 cups heavy cream (470g)
  • 2 teaspoons vanilla bean paste
  • 5 egg yolks (95g)
  • ⅓ cup granulated sugar (67g, more for topping)
  • ⅔ cup pumpkin puree (160g)
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Tiny pinch ground cloves
  • 3-4 small-medium pumpkins (5 ½ inches wide, 3 inches tall, washed, tops cut off, hollowed out)

Instructions

  1. Preheat your oven to 325°F (160°C) and prepare a baking dish with the hollowed-out pumpkins.
  2. In a saucepan over medium heat, combine the heavy cream, vanilla bean paste, and pumpkin puree; stir until mixed and warm but not boiling.
  3. In a bowl, whisk the egg yolks, granulated sugar, kosher salt, and spices together. Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously.
  4. Pour the custard mixture into the hollowed-out pumpkins. Fill the baking dish with hot water to create a water bath. Bake for 30-40 minutes or until set but still wobbly in the center.
  5. Once cooled, chill in the refrigerator for at least 2 hours. Before serving, sprinkle granulated sugar on top and caramelize with a kitchen torch.

Notes

For best flavor, use fresh pumpkin puree or canned if short on time. Use a broiler instead of a torch if needed. Allow custards to cool before serving.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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