Pumpkin Cr Me Br L E Recipe

What is Pumpkin Crème Brûlée?

This pumpkin crème brûlée is a pumpkin version of the world’s best dessert! Creme brûlée is made of eggs, cream, sugar, and vanilla, but this recipe adds pumpkin puree and pumpkin pie spice! It’s the perfect sweet and creamy fall dessert. It makes a delicious custard-like filling that you put into a ramekin and allow to set. Then the best part, sprinkle it with sugar and torch it to get that crunchy caramelized top!

Ingredients Needed

You only need six ingredients to make this incredible pumpkin crème brûlée! Anyone can make this, and EVERYONE will love it! See the recipe card at the bottom of the post for exact measurements.

Heavy Cream: Heavy cream is a must for achieving the custard texture. No substitutions here. Egg Yolks: Using only egg yolks helps achieve that creamy, rich texture. If you used whole eggs, including the egg whites, then it would be too firm and set. Granulated Sugar: Sweetens the custard. You will also use it to make the topping crunchy! Pumpkin Puree: Use pure pumpkin puree here and not pumpkin pie filling. Vanilla: Enhances the sweetness of this dessert. Pumpkin Pie Spice: The perfect spice to give it that pumpkin pie flavor!

Pumpkin Crème Brûlée Recipe

If you follow these directions closely, your pumpkin crème brûlée will turn out perfectly! It really is very easy to make, so don’t be intimidated. Your guests will be complimenting you all night long!

Chill and Brûlée

Sweetness: If you prefer a less sweet crème brûlée, reduce the amount of sugar in the custard to 1/3 cup or even 1/4 cup. Strain the Custard: The sieve step is technically optional, but it ensures your custard is silky smooth. If you choose not to strain it, the custard will have a little more texture as the pulp from the pureed pumpkin is thick and the pumpkin pie spice may add a slight bit of graininess. Brûlée: Brûlée is also known as burnt cream. It’s the caramelizing of sugar on the surface of the custard. For a thicker layer of crème brûlée, do one layer of brûlée followed by a second layer. Brûlée the top layer darker than the first. Ways to Brûlée: The most common way is to use a kitchen torch! If you don’t have one, you can broil the top in the oven for a few minutes but watch it closely.