Creamy Pumpkin Creme Brulee

white ceramic bowl with brown soup

This delicious and creamy pumpkin creme brulee is the perfect holiday treat. The addition of pumpkin puree, pumpkin spice mix, and light brown sugar gives it a unique twist that’ll delight any crowd. The preparation for this dessert is super simple and only takes 15 minutes of your time. Once the custard is ready, it is baked for 25-30 minutes to set and then topped off with a layer of crunchy caramelized sugar. For an extra finish, we recommend serving the creme brulee with a dollop of freshly whipped cream or a sprinkle of ground cinnamon. Enjoy!

white ceramic bowl with brown soup

Q: What is the best way to ensure the custard has set?
A: The custard will be set once it is slightly wobbly when you gently jolt the ramekins. Usually, the custard will take 25-30 minutes in the oven before this point.

Q: How can I add an extra finishing touch to my pumpkin creme brulee?
A: Try topping each ramekin with a dollop of freshly whipped cream or a sprinkle of ground cinnamon for a festive presentation.

Q: How can I store the pumpkin creme brulee for future use?
A: The custard is best enjoyed within three days of baking. To store, simply let cool on the counter and then transfer to the fridge in a sealed container.

Creamy Pumpkin Creme Brulee

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Recipe by Dish Lingo Course: DessertCuisine: American, EuropeanDifficulty: Medium


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This creamy pumpkin creme brulee is the perfect indulgent holiday dessert.


  • 2 cups 2 heavy cream

  • 2 teaspoons 2 pure vanilla extract

  • 1/4 cup 1/4 pumpkin puree

  • 4 4 egg yolks

  • 1/4 cup 1/4 sugar

  • 1/8 teaspoon 1/8 pumpkin spice mix

  • 1/4 teaspoon 1/4 salt

  • 3 3 -6 teaspoons granulated sugar for topping


  • Preheat your oven to 300°F and place six 4-ounce ramekins in a large roasting pan.
  • In a medium saucepan, mix together the heavy cream, vanilla extract, pumpkin puree, half of the sugar, pumpkin spice mix, and salt. Heat over medium heat until the mixture begins to simmer.
  • In a medium-sized heatproof bowl, whisk together the egg yolks and the remaining brown sugar until well blended.
  • Pour half of the cream mixture slowly into the egg mixture and whisk constantly to prevent curdling.
  • Pour the entire mixture back into the saucepan, whisking constantly. Cook on low heat for a few minutes until the sugar is dissolved and the mixture begins to thicken.
  • Strain the mixture, then divide it evenly amongst the ramekins.
  • Place the roasting pan in the oven, pour hot water in until it is halfway up the ramekins, then bake for 25-35 minutes until the custard has set and is slightly wobbly when gently jolted.
  • Remove the ramekins from the oven, cool to room temperature on a wire rack, then refrigerate covered in plastic wrap for 4 hours or up to 3 days.
  • Immediately before serving, sprinkle between 1/2 to 1 teaspoon of white sugar on each dish and shake the ramekins gently from side to side until evenly coated.
  • Use a kitchen torch to caramelize the sugar and create a crunchy topping