I hope you are embracing the season of ‘pumpkin all the things!’ I know I am! In fact, I even bought my first pumpkin over the weekend, just for the puree and the seeds. Yum!
Joining the slew of great pumpkin recipes out there right now is Pumpkin Crème Brûlée, one recipe I couldn’t wait to share.
It’s a fact that Crème brûlée is one of my favourite desserts ever, the combination of the cold pudding-like texture and the burnt sugar can’t be beat. It’s got the heavy cream so it’s very calorie-heavy; but if you’re going to treat yourself with a dessert, make it a great one.
I always order Crème brûlée at restaurants but I’m constantly amazed at how expensive it is, considering how easy they are to make. If you haven’t yet made Crème Brûlée, I urge you to give it a try and see how simple it is. Plus, it’s got a fancy name and after making it everyone gives that ohh-la-la reaction. As well, you get to play with a torch and that’s always fun and adds to the fanciness too.
Pumpkin Crème Brûlée is a spin on a classic recipe that is oh-so perfect for this time of year. You can make individual servings for the family or for company, or grab two spoons and share for a date night.
- ½ cup packed brown sugar
- 3 egg yolks
- 1 cup heavy cream
- 1 cup pumpkin puree {not pumpkin pie filling}
- ½ tsp pumpkin pie spice or allspice
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp salt
- ½ cup granulated sugar {more or less depending}
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Preheat oven to 325 degrees. Arrange 4-6* ramekins inside of a baking dish {you may need 1 or 2 baking dishes depending on size of ramekins} and set aside
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In a medium bowl, whisk brown sugar and egg yolks. Slowly add heavy cream, whisking to combine. Add pumpkin, pumpkin pie spice, cinnamon, nutmeg, and salt; whisk until completely combined.
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Pour pumpkin mixture into each ramekin, filling about ½-¾ the way full.
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Add warm/hot water to baking dish, allowing water to come up about halfway up the side of the ramekins {do not put water inside the ramekins with pumpkin mixture}.
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Place into oven, bake for 35-40 minutes, or until just set. The mixture will jiggle a little, but will not be hard. Remove from oven, let cool a few minutes. Place ramekins into the fridge {careful, hot!}, and allow to sit for 4 hours {up to overnight}.
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Remove from fridge and add an even layer of granulated sugar to the top of each ramekin, spreading carefully to take care all of the Pumpkin Crème brûlée is covered.
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Using a fire torch, heat your sugar until it’s melted and starting to crisp. If you do not have a torch, you can place the Pumpkin Crème brûlée under the broiler for a few minutes until sugar is liquified and bubbling {watch carefully if using broiler}.
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Serve immediately or refrigerate and serve cold.
Looking for more pumpkin recipes? Why not give these a try?
- Pumpkin Spice Coffee Creamer
- Chocolate Chip Pumpkin Bread
- Mini Pumpkin Pies
- Make at Home Pumpkin Spice Latte
What is your favourite pumpkin recipe?
Treen Goodwin says
looks and sounds delish , thanks for sharing the recipe , i will def be trying it out 🙂
Luisa says
This looks delicious. Can’t wait to try the recipe. Thanks for sharing!
kristen visser says
omg seriously just drooled all over my lap top ! creme brulee is my absolute fav never had it pumpkin kind before!! I WANT RIGHT NOW
Heidi C. says
I love a good Creme Brulee and yours sounds so yummy!
Piroska says
This looks absolutely deliciousl! I’ve never made Creme Brulee, but it’s been on my “gotta try” list for a while.
addibrae says
Wow, that looks so good.
Jenna D says
I’m not even a huge pumpkin fan, and this is going on my ‘try-it’ list. They look amazing!
Melinda L. says
I love creme Brulee, never thought to try the pumpkin version!
Michelle says
Lovely inspiration for fall! Thank you for this recipe!
-Michelle
inspiredbyvenice.org
BRENDA ROY says
These must be fabulous for fall desserts
Ron says
I really like the pumpkin season, and so many of the treats that can be made with it.
I have my stand by creme brûlée recipe it has a slight orange flavor to it what with the little bit of Grand Mariner ands touch of orange zest but can hardly wait to give this pumpkin recipe a try
Danielle says
I was thinking of making this for Thanksgiving, but do you think it’d be possible to just make one big thing of this to serve instead of several individual little things of it?