Pumpkin creme brulee is the perfect fall dessert, with rich pumpkin puree, warm spices, and a creamy custard base under a caramelized candy topping. Crack through the crisp sugar layer to reveal a luscious texture that gets better by the spoonful.
For more creme brulee recipes, try my Thai Tea Creme Brulee, Banana Creme Brulee, and Orange Blossom Panna Cotta Brûlée next.
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It’s no secret that I love creme brulee, so adding fresh pumpkin to the baked custard is only right. This recipe combines a rich pumpkin cream base with warm spices, creating a custard that’s perfect for fall.
Key techniques, like tempering the eggs and using a water bath, help achieve that irresistibly smooth texture. And my favorite part is caramelizing the sugar topping to get that iconic, crackable candy shell. This pumpkin brulee feels classic and seasonal, with the perfect balance of creamy richness and autumn spice.
Why This Recipe Works
- Great for Holidays – Halloween, Thanksgiving, even Christmas; it’s a festive twist on a classic dessert that suits any fall or winter celebration.
- Seasonal Flavors – The blend of pumpkin, warm spices, and creamy custard brings together all the comforting flavors of fall in a single recipe.
- Impressive But Simple – With a few key techniques, you get a treat that looks elegant and complex. However, it’s surprisingly easy to make at home.
What is Creme Brulee?
Creme brulee is a classic French dessert made from a rich, creamy custard base typically flavored with vanilla, cream, and egg yolks. It has a layer of caramelized sugar on top, achieved by sprinkling sugar over the custard and using a torch to “burn” it into a thin, crisp crust. The name itself means “burnt cream.”
I customize this recipe by adding pumpkin puree, for a fun fall twist.
Tools You’ll Need
Ingredients You Will Need for Pumpkin Creme Brulee
Here is a breakdown of what you will need to make this pumpkin pie brulee. For actual measurements, see the recipe card at the end of this post.
Pumpkin Cream Base
- Dairy – The combination of heavy cream and whole milk creates a perfectly balanced custard that’s rich and creamy without being too dense. The cream adds a luxurious texture, while the milk lightens it just enough for a smooth, silky finish.
- Pumpkin puree – This is what gives the custard its pumpkin flavor. We’re using pure pumpkin so make sure it says 100% pure pumpkin on the can. And if you’re preparing puree from a fresh pumpkin, squeeze out excess moisture with a cheesecloth for the right consistency.
- Maple syrup – This adds a subtle, natural sweetness. The syrup has hints of caramel that complement the pumpkin and spices. Use pure maple syrup for the best flavor.
- Vanilla paste – I use Nielsen Massey for its rich, concentrated vanilla flavor and those beautiful vanilla bean specks. It adds depth and a slight floral note that balances the spices and pumpkin perfectly.
- Spices – I use ground cinnamon, freshly grated nutmeg, ground ginger, and a pinch of ground clove for that pumpkin spice flavor.
Egg Mixture
- Egg yolks – This enriches the custard, giving it a thicker consistency.
- Sugar – Provides sweetness and helps the custard set properly. We also use it to create that caramelized sugar topping for the classic creme brulee crack.
- Kosher salt – I stick to Diamond Crystal brand.
How To Make Pumpkin Creme Brulee
Below is a summary of how to make pumpkin spice creme brulee. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Keep a pot of boiling hot water to the side. Preheat oven to 325°F just before passing cream mixture through a sieve, and move oven rack to the middle position.
- In a saucepan, add cream, milk, vanilla paste, maple syrup, pumpkin puree, and spices. Whisk, to combine. Cook over a medium-low heat for a few minutes just until you begin to see steam rise from the mixture. Do not allow mixture to reach a boil. Remove from heat, and allow mixture to steep for 15 minutes.
- Meanwhile, in a mixing bowl, add yolks, salt and sugar. Whisk until light and creamy. Set aside.
- Sieve the spiced cream mixture over a large measuring cup or mixing bowl. Discard contents in sieve.
5. Temper the eggs by stirring in one quarter of the cream into the egg mixture and whisk. Repeat until fully combined. Skim and discard any foam from the top.
6. Place four 4-ounce ramekins into a 13 x 9 baking dish. Use a ladle to stir the mixture to make sure the spices are suspended throughout then pour mixture into ramekins. Repeat the stir, ladle, and pour step for each ramekin until all are filled.
7. Next, carefully pour boiling water in baking dish until water reaches halfway up the sides of the ramekins. Bake for 35-50 minutes, checking at the 35-minute mark. Centers should be set, with a slight wobble when you tap the sides. *See notes for more info on baking the custards* Carefully transfer and cool completely on a wire rack, then refrigerate for at least 4 hours, or overnight.
8. When ready to serve, top each custard with a teaspoon of sugar. Carefully torch in a circular motion, 4 inches away from the top, until sugar melts and turns an amber color. Enjoy your pumpkin creme brulee!
Tips and Tricks
- Cook low and slow. For a silky, smooth texture, keep the heat low and cook gently both on the stovetop and in the oven. This method prevents the custard from curdling and helps the cream and egg mixture blend perfectly.
- Don’t overcook the mixture. Once you’ve tempered the egg yolks with the warm cream, return the mixture to the pot just briefly. Heat until it’s steaming and slightly thickened, then turn off the heat. This ensures the custard stays smooth without cooking the eggs too much.
- Stir constantly on the stovetop. After combining the tempered eggs with the cream, stir continuously to dissolve the sugar and create a smooth emulsion. Be careful not to overheat or thicken the mixture.
- Remove ramekins from the water bath promptly. As soon as they’re cool enough to handle, take the ramekins out of the water bath to avoid overcooking. Transfer them to the fridge to chill for at least 4 hours.
- Torch just before serving. For the best crackly top, caramelize the sugar right before serving. If you torch it in advance, the sugar crust can become soggy from moisture in the fridge.
- Quick tip for the water bath. Using a kettle to boil water makes setting up the water bath faster. The water bath helps the custard cook evenly, so don’t skip this step.
Storage
Cover ramekins with plastic wrap and store in the fridge for up to 3 days. However, I don’t recommend storing leftover pumpkin creme brulee after you’ve added the caramelized sugar topping.
Frequently Asked Questions
What does pumpkin brûlée taste like?
This creme brulee combines a smooth, spiced custard with subtle pumpkin flavor and a crisp caramelized sugar topping. The blend of warm spices and creamy texture makes it a balanced dessert with a satisfying crunch.
Why do I need to use a water bath?
The water bath helps the custards cook evenly and gently, preventing the eggs from curdling and ensuring a smooth, creamy texture. Without it, the custards might cook too quickly around the edges and become grainy.
Can I make creme brulee without a torch?
If you don’t have a torch, you can use your oven’s broiler to caramelize the sugar. Place the ramekins on a baking sheet and broil on the top rack for 1-2 minutes, watching closely to prevent burning. This method may not produce as even a crust as a torch, but it will still create that desired caramelized layer.
Looking for More Dessert Recipes?
- Caramel Apple Crisp
- Almond Cake
- Easy Apple Cobbler
- Cherry Panna Cotta Recipe
- Biko Kalamay Recipe (Filipino Sticky Rice Dessert)
- Hojicha Tres Leches
- Hazelnut Ice Cream with Chocolate Shell
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Pumpkin Creme Brulee
Equipment
- 4 6-Ounce Ramekins
- Kitchen Torch
- 13 x 9 Baking Pan
- Sieve
Ingredients
Pumpkin Cream Base
- 2 cups heavy cream
- ½ cup whole milk
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
- 2 teaspoons vanilla paste, I use Nielson Massey
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- pinch ground clove
Egg Mixture
- 5 large egg yolks
- ½ cup sugar, plus more for topping
- ¼ teaspoon kosher salt, Diamond Crystal brand
Instructions
- Keep a pot of boiling hot water to the side. Preheat oven to 325°F just before passing cream mixture through a sieve, and move oven rack to the middle position.
- In a saucepan, add cream, milk, vanilla paste, maple syrup, pumpkin puree, and spices. Whisk, to combine. Cook over a medium-low heat for a few minutes just until you begin to see steam rise from the mixture. Do not allow mixture to reach a boil. Remove from heat, and allow mixture to steep for 15 minutes.
- Meanwhile, in a mixing bowl, add yolks, salt and sugar. Whisk until light and creamy. Set aside.
- Sieve the spiced cream mixture over a large measuring cup or mixing bowl. Discard contents in sieve.
- Temper the eggs by stirring in one quarter of the cream into the egg mixture and whisk. Repeat until fully combined. Skim and discard any foam from the top.
- Place four 4-ounce ramekins into a 13 x 9 baking dish. Use a ladle to stir the mixture to make sure the spices are suspended throughout then pour mixture into ramekins. Repeat the stir, ladle, and pour step for each ramekin until all are filled.
- Next, carefully pour boiling water in baking dish until water reaches halfway up the sides of the ramekins. Bake for 35-50 minutes, checking at the 35-minute mark. Centers should be set, with a slight wobble when you tap the sides. *See notes for more info on baking the custards* Carefully transfer and cool completely on a wire rack, then refrigerate for at least 4 hours, or overnight.
- When ready to serve, top each custard with a teaspoon of sugar. Carefully torch in a circular motion, 4 inches away from the top, until sugar melts and turns an amber color. Enjoy!
Mimi Rippee says...
Ohhhhh my, this is so beautiful!!!