Erin’s Recipe Rundown
Texture: Smooth, silky custard with a crisp, crunchy topping.
Taste: Sweet, spiced pumpkin compliments the rich custard flavor.
Ease: Easy to make with simple ingredients yet it looks and tastes fancy!
Top Tips: I like to use these shallow ramekins. Taller ramekins take longer to bake.
Would I make these again? 100% yes! I love this creme brûlée recipe because it’s simple, elegant, and full of fall spices — the best twist on a classic creme brûlée!
xoxo erin
This post was originally published in November 2023. It was updated in September 2024.
Don’t you love it when you find an EASY recipe that also happens to feel really fancy? This pumpkin creme brûlée recipe is just that! It allows you to make an elegant meal with very minimal effort. Your guests will be wowed and you’ll hardly have to lift a finger!
If you only make one pumpkin dessert this fall, let it be this one! It’s ideal for Thanksgiving dinner, fall dinner parties, or anytime during the holiday season.
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Pumpkin Creme Brûlée
- Make-Ahead/Storage/Freezing Instructions
- What’s the difference creme brûlée and custard?
- Is creme brûlée a custard or pudding?
- Can this pumpkin creme brûlée be made dairy-free?
- Recipe Tips
- More Dessert Recipes
- Pumpkin Creme Brûlée (Easy Make-Ahead!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this pumpkin creme brûlée. Jump to the recipe card below for the exact measurements.
- Cream: Heavy whipping cream is the base of this creme brûlée as it adds richness and creaminess that helps thicken the custard.
- Egg yolks: Egg yolks are key to creating a thick, velvety custard layer.
- Pumpkin: For a fall twist, pumpkin puree adds the classic pumpkin flavor to the dish. Make sure to use 100% pumpkin puree, not pumpkin pie filling!
- Pumpkin pie spice: The spice adds warmth and enhances the pumpkin for greater depth of flavor.
- Maple syrup: Maple syrup pairs with the sugar to add sweetness. It also brings out the earthy, woodsy flavor of the pumpkin. For best results, use pure maple syrup.
How to Make Pumpkin Creme Brûlée
Here’s an overview of how to make this creme brûlée. You can jump to the recipe for the full instructions!
- In a heat-proof bowl: Whisk together the egg yolks and 1/2 cup of sugar. The mixture should end up pale yellow.
- Add flavor: Whisk the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice into the egg/sugar mixture.
- Slowly and carefully: Pour the hot heavy cream into the mixture. Make sure you whisk constantly as you pour!
- Strain and divide: Strain the mixture through a fine mesh sieve — no scrambled eggs in this creme brûlée! Divide the smooth custard evenly between the ramekins. They should be sitting in a baking dish or roasting pan before you add in the custard!
- Prep and bake: Fill the baking dish/roasting pan with water until the water level hits halfway up on the ramekins. Bake on 350°F until the custard is set around the edges and barely jiggly in the middle (about 45-50 minutes). Remove them from the oven and cool to room temperature.
- Chill and caramelize: Remove the ramekins from the water bath, wrap them in plastic wrap, and chill in the refrigerator for at least 4 hours. When you are ready to serve the creme brûlée, sprinkle each one with sugar and use a kitchen torch to caramelize the sugar. You want the sugar to form a crispy, golden brown crust. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This pumpkin creme brûlée can be made up to 4 days in advance. Prepare through step 8, but wait on adding the sugar topping until you are ready to serve. Adding the sugar too far in advance can mess with the texture!
To Store: Prepare through step 8, then cool the creme brûlée. Once it’s at room temperature, cover each ramekin with plastic wrap to keep a skin from forming on top. Refrigerate for up to 4 days. Add the sugar topping (step 10) when ready to serve.
To Freeze: Prepare through step 8, then cool to room temperature. Wrap each ramekin in plastic wrap, then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight, then add the sugar topping before serving. Freezing can alter the texture — if the custard separates as it thaws, gently stir it until it becomes smooth, then add the sugar on top.
What’s the difference creme brûlée and custard?
Creme brûlée and custard are similar desserts. Both are made with heavy cream, egg yolks, and sugar. The key difference between the two is that creme brûlée is topped with sugar and then torched to create a crunchy topping, while custard is usually served with a sprinkle of cinnamon (or plain).
Is creme brûlée a custard or pudding?
Creme brûlée is considered a baked custard dessert. It is made with egg yolks and heavy cream. In contrast, puddings are usually thickened with milk and flour or cornstarch.
Can this pumpkin creme brûlée be made dairy-free?
Unfortunately, this one can’t be made dairy-free, but check out my dairy-free creme brûlée recipe for a decadent dairy-free dessert!
Recipe Tips
- Make sure to use 100% pumpkin puree for this pumpkin creme brûlée. Pumpkin pie filling won’t work in this recipe.
- I use these shallow ramekins for this recipe. Keep in mind that taller ramekins will take longer to bake than short, shallow ones.
- Be sure to separate your egg yolks before combining with the base. Separated egg yolks help create a creamy, rich custard! You can use your egg whites for a breakfast omelet or angel food cake!
More Dessert Recipes
Pumpkin Creme Brûlée (Easy Make-Ahead!)
Ingredients
- 2 cups (480ml) heavy cream
- 6 large egg yolks
- ¼ cup (50g) + 2 tablespoons granulated sugar divided
- ½ cup (113g) pumpkin puree
- ¼ cup (60ml) pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F. Place six (four ounce) ramekins in a baking dish or roasting pan and set aside.
- In a saucepan, heat the heavy cream over medium-low heat until it reaches a gentle simmer.
- In a medium-sized heat-proof bowl, whisk together the egg yolks and ¼ cup of granulated sugar until it's pale yellow.
- Add the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice to the egg yolk mixture. Whisk to combine.
- Slowly (and carefully) pour the hot heavy cream into the pumpkin mixture while whisking constantly.
- Strain the custard through a fine mesh sieve to remove any scrambled egg and then divide it evenly between the ramekins.
- Fill the baking dish with enough water so that it is halfway up the ramekins.
- Bake for 45-50 minutes, or until the custard is set around the edges and just barely jiggly in the center. Remove the custards from the oven and let the ramekins cool to room temperature.
- When the ramekins are cool enough to handle, remove them from the water bath, wrap them in plastic, and place them in the fridge to chill for at least 4 hours (or up to overnight).
- Just before serving, sprinkle the top of each ramekin evenly with granulated sugar. Use a kitchen torch to carefully melt and caramelize the sugar until it turns golden brown and forms a crispy crust.
- Enjoy immediately.
Can this be made in something other than remekins?
Hi Catalina, we recommend ramekins for best results, but you could use other oven-safe bowls that can handle the water bath, such as oven-safe glass or ceramic. You’d need to use bowls of a similar size to the ramekins. We hope you enjoy the creme brulee!
Have not made yet, but can this be made with a non-dairy cream, such as coconut cream?