Pumpkin Creme Brûlée

A ramekin with a spoonful of creme brûlée taken out

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 a heavy cream, light brown sugar, egg yolks, cinnamon, ginger and pumpkin puree and ending with a perfect crunch of brûlée sugar.  

  • Author: kristen massad
  • Yield: 6 1x



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 or Seeds from One Vanilla Bean
*Granulated Sugar for topping


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!