Pumpkin Creme Brulee

Well, the end of September means that pumpkin season is officially upon us!! I love pumpkin as much as the next person, and I find myself sharing at least one pumpkin recipe before the season is done.

This recipe, though, I didn’t even find myself. My fabulous friend Jericka (oh yeah – shoutout!) sent me this recipe on Pinterest and said that we had to try it. Well, I was all game to try a pumpkin recipe, and try creme brulee for the first time. (It also helps that we have a brulee torch now, so I don’t need to try and burn sugar under the broiler!)

Well, Jericka, the sweetheart she is, showed up at our dinner/creme brulee date with flowers to celebrate my birthday (yeah, she’s awesome), and a can of pumpkin for these beauties.

The longest time that this recipe takes is for the cooling and final setting of the creme brulees. We couldn’t wait longer than about an hour and a half, we were so excited to try this recipe, and it still turned out beautifully!

Make these fabulous desserts! They are totally worth the wait, and SO GOOD!


Yield: 4-6 creme brulees, depending on the size of the ramekins

½ c. brown sugar, packed
3 egg yolks
1 c. heavy cream
1 c. pumpkin puree
½ tsp. pumpkin pie spice (if you don’t have pumpkin pie spice, use ¼ tsp. ginger and ¼ tsp. cardamom)
¼ tsp. cinnamon
¼ tsp. nutmeg
1/8 tsp. salt
½ c. sugar (more or less depending)

Preheat oven to 325°F. Arrange 4-6 ramekins in a deep baking dish or two, depending on the size of the ramekins. Boil a kettle of water.

In the bowl of a mixer, whisk together the brown sugar and egg yolks until combined. Slowly add in the cream, whisking continuously, until incorporated. Add in the pumpkin puree, pumpkin pie spice (or substitutions), cinnamon, nutmeg, and salt. Combine well, until you have a smooth custard.

Pour mixture into the ramekins evenly, filling about ½ to ¾ full. Pour the boiling water into the baking dish, so that the water comes up about halfway around the sides of the ramekins.

Bake in the preheated ovens until just set – the middle might jiggle slightly. Take out of the oven and cool on a wire rack for about 10 minutes, then transfer to the refrigerator to cool completely, about 4 hours or overnight.

When ready to serve, sprinkle sugar over the brulee mixture until it is evenly covered. Torch with a kitchen torch until the sugar melts and hardens.If you do not have a kitchen torch, place under the broiler of your oven and watch constantly.

Serve immediately, or refrigerate and serve cold.


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