Pumpkin Creme Brûlée is a fall favorite that will keep this classic dessert at focus but the creamy, pumpkin and cinnamon flavors are bursting through. Made with heavy cream, light brown sugar, egg yolks, cinnamon, ginger and pumpkin puree and ending with a perfect crunch of brûlée sugar.
When September rolls in it is so hard not to jump right into fall flavors, especially pumpkin. After a long and hot summer, we all crave the comfort of fall, cooler weather and all these rich flavors and so here we go! Pumpkin Creme Brûlée is my first pumpkin recipe of the season. I am combining my two favorite things of the season, my Classic Creme Brûlée with pumpkin. I always love the simplicity of creme brûlée and although it looks like a fancy dessert it is very approachable and one that can be made just for you and your family or for a crowd.
Pumpkin Creme Brûlée
Creme brûlée is a classic french dessert that is made with only a few simple ingredients but the result is over the top good. Made with heavy cream, egg yolks, sugar and vanilla bean, but spicing things up a little, this recipe also includes pumpkin puree, ground cinnamon, ground ginger. Brûlée means "burnt" in french and describes the beautiful golden brown burnt sugar on the top of this dessert. Creme Brûlée might be famous for the ultimate creamy custard filling but the caramelized sugar has all my attention.
Ingredients
Egg Yolks- You’ll need 6 egg yolks to bring this creamy dessert to life
Pumpkin Puree- 100% pure pumpkin puree will give this creme brûlée its wonderful fall flavor
Brown Sugar- Light brown sugar will act as the sweetener and give some flavor from the molasses in the brown sugar
Spices- Ground cinnamon and ginger add the fall spice to compliment the pumpkin
Heavy Cream- Heavy cream has the right creaminess and fat content that will thicken the creme brûlée
Vanilla Bean Paste- For a richness that pairs perfectly with the other flavors
Sugar for topping- Granulated sugar sprinkled on the tops of the creme brûlée will caramelize when you torch the tops.
Directions
- Whisk together the egg yolks, pumpkin puree, light brown sugar, cinnamon and ginger; set aside
- Heat the heavy cream and vanilla bean together in a medium saucepan until it comes to a simmer
- Remove from the heat and slowly add the heavy cream to the egg yolk mixture, whisking continuously so that the eggs don't scramble
- Strain the mixture through a fine sieve before pouring into the ramekins
- Divide the custard into the ramekins, filling them to the top
- Fill the sheet pan with water and transfer the pan to the oven
- Bake for 30-35 minutes or until the edges are set but the center will slightly move
- Remove the creme brûlée from the oven and allow them to cool for 30-45 minutes
- Place them in the refrigerator to chill for an 1-2 hours to allow the custard to thicken
- Once you are ready to serve, coat the top of the custard with granulated sugar and caramelize using a kitchen torch
Tips for the best Pumpkin Creme Brûlée
Heavy Cream- Make sure you only use heavy cream in this recipe. Substituting with milk or anything lighter than heavy cream won't give you the signature flavor and thickness that creme brûlée has.
If you don’t have a kitchen torch, the next best thing is to place the creme brulees on the top rack of your oven and broil for a few minutes. Make sure you watch them closely because they can burn quickly.
Vanilla extract will work if that’s all you have, but I highly recommend getting some vanilla bean paste if you have the time. It adds a ton of rich vanilla bean flavor and really makes a difference!
Yes! Generally, all creme brûlée is considered gluten free since it isn't made with any ingredients that contain gluten.
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Pumpkin Creme Brûlée
Ingredients
- 6 Egg Yolks
- ½ Cup Pumpkin Puree
- ½ Cup Light Brown Sugar
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Ginger
- 2 Cups Heavy Cream
- 1 teaspoon Vanilla Bean Paste optional: Seeds from 1 vanilla bean
- Granulated Sugar Topping
Instructions
- Preheat oven to 325 degrees F and place 6 shallow ramekins on a baking sheet
- Whisk together the egg yolks, pumpkin puree, light brown sugar, cinnamon and ginger; set aside
- Heat the heavy cream and vanilla bean together in a medium saucepan until it comes to a simmer
- Remove from the heat and slowly add the heavy cream to the egg yolk mixture, whisking continuously so that the eggs don't scramble
- Strain the mixture through a fine sieve before pouring into the ramekins
- Divide the custard into the ramekins, filling them to the top
- Carefully fill the sheet pan with water and transfer the pan to the oven
- Bake for 30-35 minutes or until the edges are set but the center will slightly move
- Remove the creme brûlée from the oven and allow them to cool for 30-45 minutes
- Place them in the refrigerator to chill for an 1-2 hours to allow the custard to thicken
- Once you are ready to serve, coat the top of the custard with granulated sugar and caramelize using a kitchen torch
- Serve immediately and Enjoy!
Nutrition
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