Pumpkin Creme Brulee

Pumpkin Creme Brulee

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Charity Hullinger


I absolutely love creme brulee and I love pumpkin pie. This is the best of both world.


★★★★★ 1 vote

15 Min
3 Hr 35 Min


  • 1 c
    pumpkin puree
  • 1 c
    heavy cream
  • 1/2 c
    brown sugar, lightly packed
  • 3
    egg yolks
  • 1/4 tsp
  • 1/2 tsp
  • 1/4 tsp
  • ·
    white sugar
  • pinch

How to Make Pumpkin Creme Brulee


  1. Preheat oven to 325 degrees.
  2. Cream the egg yolks and brown sugar together for a few minutes. Add 1 cup heavy cream and stir well.
  3. Add pumpkin puree and mix well. Add spices and pinch of salt, mix to incorporate.
  4. Pour into oven-proof ramekins, making sure to leave a half-inch space between mixture and the lip of the ramekin.
  5. Carefully place ramekins in a large baking dish and fill with hot water. (I do this with the pan already in the oven.)
  6. Bake for 30-35 minutes or until centers are just set but still wiggle a little. Remove pan and let them cool 3-4 hours.
  7. Five minutes before serving, cover the tops with a layer of white sugar and torch until all sugar is melted.

Printable Recipe Card

About Pumpkin Creme Brulee

Course/Dish: Puddings Other Desserts
Main Ingredient: Dairy
Regional Style: French
Hashtags: #Creme #custard #Brulee

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