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Creme Brulee is my favorite dessert. Snapping through that crunchy, sugar crust to get into the cool, creamy richness of the custard makes me happy. Pumpkin Creme Brulee brings fall to your table. It is a delicious and impressive part of your Halloween and Thanksgiving entertaining menu, sure to get rave reviews from everyone.
This recipe yields eight large creme brulees, each one plenty to share with one or more people. If you’d rather provide individual creme brulees, it yields 10 smaller ramekins. Pumpkin Creme Brulee, like other creme brulee, is better if you make it ahead and allow to chill in the refrigerator overnight before serving.
The great thing about creme brulee? You can make it up to two days before your party! That’s the perfect make-ahead dessert!
Here’s how I make my Pumpkin Creme Brulee:
Pour heavy cream and sugar into medium saucepan and heat over medium heat. Whisk until sugar completely melts and is well-combined.
Split one vanilla bean in half and scrape the seeds from the inside of the pod.
Place the vanilla beans and the pod into the cream.
Yum, doesn’t that already look good.
I love vanilla beans. And scraping those little seeds out of the bean.
But if you’d prefer to use vanilla extract or vanilla bean paste, that’s fine. Use two tablespoons.
Separate your egg whites and yolks and gently whisk the yolks. Keep those whites for another use.
Add in the pumpkin and whisk it in until well-combined.
As soon as the custard begins to bubble around the edges of the pot, get ready to temper your eggs.
Ladle about one cup of custard mixture slowly into the eggs, whisking constantly while combining. Continue to ladle more custard mixture into the eggs until you have increased the temperature of the eggs, approximately three cups.
Pour tempered eggs into custard mixture, whisking constantly to combine.
Pour it into a large measuring cup with a spout for easy dispensing into ramekins. You should have about 7 cups of custard.
Place eight large ramkins in roasting pan.
Pour custard into ramekins. Pour boiling water in roasting pan until it reaches halfway up ramekin.
Place in 300 degree oven for 40 minutes.
Remove from oven when custards do not jiggle when ramekin is moved.
Cool completely and then wrap with plastic wrap and place in refrigerator for 2 hours up to 2 days.
Remove from refrigerator immediately prior to serving.
Sprinkle with granulated sugar. To make sure all of the top is covered, gently tip the dish from side to side until all coated with sugar.
Using a mini kitchen torch about 2-3 inches above the creme brulee, begin to melt the sugar. Move your torch in a circular motion around the top of the Pumpkin Creme Brulee so as not to burn it.
You can also place your Pumpkin Creme Brulee under the broiler of your oven. Pay special attention to them when you do this. They can easily scorch. You’ll also want to place them in the freezer for about 15 minutes prior to serving if you use the broiler method. This will chill the custard prior to serving so it is not loose.
Using the torch is always quiet an entertaining event to your family and guests. The men all want to help and the children are mesmerized by the melting of the sugar. It’s quiet the crowd pleaser.
But this is my favorite part.
It makes me happy.
You just must make this Pumpkin Creme Brulee for your family.
Pumpkin Creme Brulee Recipe
- 3 cups heavy cream
- 3/4 cup sugar
- 1 (15-ounce) can pumpkin
- 1 vanilla bean split lengthwise or 1 ½ tablespoons vanilla extract
- 7 large egg yolks
- 1/4 teaspoon salt
- Preheat oven to 300 degrees
- Prepare ramekins by placing in a roasting pan large enough to hold all ramekins or dishes. Boil water to pour around ramekins in the roasting pan for bain marie cooking.
- Heat cream, sugar and pumpkin in a medium saucepan over medium to low heat.
- Scrape vanilla bean and add beans and pod into the cream mixture.
- Heat until sides of cream begin to bubble in saucepan.
- Do not allow to reach a boiling stage.
- Whisk egg yolks and temper with heated cream.
- Once tempered, slowly pour eggs into the cream mixture, whisking to combine the entire time. Add in salt and stir.
- Pour into prepared ramekins, pour boiling water in roasting pan to mid-way up the ramekin and place in oven.
- Cook for 40 minutes until ramekin contents do not excessively move when touched.
- Remove from oven and allow to cool completely.
- Wrap with plastic wrap and chill for 2 hours up to 2 days.
- Remove from refrigerator, sprinkle with sugar, and caramelize your sugar right before serving.
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Made this tonight for desert. Added some chopped frozen raspberries. So delicious!
Thanks Robyn for sharing.