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5 from 1 vote

Pumpkin Creme Brulee Recipe

Pumpkin Creme Brulee is a delicious seasonal update on the classic creme brulee recipe. Get this family-favorite pumpkin creme brulee recipe for your next fall party!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8
Author: Robyn Stone | Add a Pinch


  • 3 cups heavy cream
  • 3/4 cup sugar
  • 1 15- ounce can pumpkin
  • 1 vanilla bean split lengthwise or 1 1/2 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.