Pumpkin creme brulee is the perfect decadent fall dessert! Plus it’s naturally gluten-free and you can make it in advance!
Looking for an amazing creme brulee recipe for fall? This is it! Check out my expert tips and learn to make this pumpkin creme brulee at home.
Don’t you love it when you find an EASY recipe that also happens to feel really fancy? Well, 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!
I love creme brulee recipes because they require only a few ingredients but feel really special. There’s just something about tapping into that burnt sugar topping that can’t be beaten!
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.
It’s simple, it’s elegant, and it’s full of fall spices. It’s the best twist on a classic creme brulee!
Table of Contents
Why You’ll Love This Recipe
- Simple ingredient list
- EASY to make
- Velvety, creamy texture
- Crunchy sugar topping
- Perfect dessert for fall dinners
For more creamy desserts, try this pumpkin rice pudding, dairy-free creme brûlée, and lemon posset.
For more pumpkin desserts, try this pumpkin cheesecake (made gluten-free), crustless pumpkin pie and gluten-free pumpkin pie.
Ingredients You’ll Need
- Cream: Heavy whipping cream is the base of our creme brulee. It adds richness and creaminess and helps thicken the custard.
- Egg yolks: Egg yolks also add richness and help thicken the custard in this pumpkin creme brulee recipe.
- Pumpkin pie spice: Pumpkin pie spice adds a bit of warmth and spice to give us that classic “pumpkin” flavor.
- Vanilla: Vanilla enhances the sweetness and flavor of the creme brulee. I always use real vanilla extract rather than imitation. Vanilla bean paste is another great option.
- Pumpkin: Pumpkin puree gives us the pumpkin flavor and orange color. Make sure to use 100% pumpkin puree, not pumpkin pie filling!
- Maple syrup: Maple syrup adds a bit more sweetness but it also enhances the earthy, woodsy flavor of the pumpkin. For best results with this pumpkin spice creme brulee, use pure maple syrup.
- Sugar: Granulated sugar sweetens the creme brulee and creates a delicious crust on top. I like Domino brand! Do not try to substitute brown sugar for the topping — white sugar works best!
You also might like these pumpkin pie cupcakes.
How to MakePumpkin Crème Brûlée
Preheat your oven to 350°F. Place six (four-ounce) ramekins in a baking dish or roasting pan and set aside.
In a small saucepan, heat the heavy cream over medium-low heat until it reaches a gentle simmer.
In a medium-sized heatproof bowl, whisk together the egg yolks and ¼ cup of granulated sugar until they are pale yellow.
Add the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice to the egg mixture. Whisk to combine.
Slowly (and carefully) pour the hot heavy cream into the pumpkin mixture while whisking constantly.
Strain the creamy pumpkin custard through a fine mesh sieve to remove any scrambled egg. Then divide the cream mixture evenly between the ramekins.
Create a hot water bath by filling the baking dish with enough water so that it is halfway up the ramekins.
Bake the pumpkin creme brulee 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 pumpkin creme brulee ramekins 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 or culinary torch to carefully melt and caramelize the sugar until it turns golden brown and forms a crispy crust.
Enjoy pumpkin creme brulee immediately.
Storage Instructions
Cover pumpkin creme brulee ramekins with plastic wrap and store in the fridge for up to five days.
FAQs
Creme brulee and custard are similar desserts. Both are made with heavy cream, egg yolks, and sugar. The key difference between the two is that creme brulee is topped with sugar and then torched to create a crunchy topping, while custard is usually served with a sprinkle of cinnamon (or plain).
Creme brulee and caramel have some similar ingredients, such as heavy cream and sugar. However, they are two distinct desserts. Creme brulee is a custard made with egg yolks, and it has a crisp burnt sugar shell on top. Caramel is made with sugar and butter, and can be served as a sauce or candy.
Creme brulee 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.
Expert Tips & Tricks
- Make sure to use 100% pumpkin puree for this pumpkin creme brulee, not pumpkin pie filling!
- I’m using 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!
I hope you love this recipe as much as we do! If you try this pumpkin creme brulee, be sure to leave me a comment/rating below. I’d love to hear from you!
Pumpkin Creme Brulee (Easy Make-Ahead!)
Ingredients
- 2 cups heavy cream
- 6 large egg yolks
- ¼ cup + 2 tablespoons granulated sugar divided
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon pure 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 heatproof bowl, whisk together the egg yolks and ¼ cup of granulated sugar until they are 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.
Have not made yet, but can this be made with a non-dairy cream, such as coconut cream?