Prep: 20 min

Bake: 25 min + chilling

Makes: 8 servings

Crème brûlée is always a show-stopping dessert — silky, elegant, and that perfect crack of caramelized sugar on top. But this Pumpkin Crème Brûlée takes it to a whole new level. Even if you’re not a pumpkin lover, this dessert wins everyone over with its ultra-creamy texture, warm spices, and subtle fall sweetness.

It’s cozy, classy, and tastes like a high-end restaurant dessert… but surprisingly simple to make at home.

Why You’ll Love This Pumpkin Crème Brûlée

• Rich, silky, ultra-creamy texture — the perfect crème brûlée bite.
• Warm fall spices that blend beautifully with the custard.
• Restaurant-quality results with easy, at-home steps.
• Make-ahead friendly — perfect for holidays, dinner parties, or cozy nights in.
• A dessert that instantly makes people say: “Wow… you made THIS?”

Jump to Recipe

Ingredients

For the Custard

• 8 large egg yolks
• ⅓ cup plus ¼ cup sugar, divided
• 3 cups heavy whipping cream
• ¾ cup canned pumpkin
• 1½ tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp each ground ginger, nutmeg, and cloves

How to Make Pumpkin Crème Brûlée

1. Prepare the Custard Base

1. In a small bowl, whisk together egg yolks and ⅓ cup sugar until smooth.
2. In a saucepan, heat the cream over medium heat until bubbles form around the edges. Do not boil.
3. Remove from heat. Slowly whisk a small amount of hot cream into the egg yolk mixture to temper it.
4. Pour everything back into the saucepan while whisking constantly.
5. Stir in pumpkin, vanilla, and all spices until fully combined.

2. Bake the Custards

1. Divide the mixture into eight 6-oz ramekins.
2. Place ramekins in a deep baking pan.
3. Fill the pan with 1 inch of boiling water (water bath).
4. Bake at 325°F for 25–30 minutes, or until the centers are set but still slightly jiggly.
5. Remove from the water bath and cool for 10 minutes.
6. Cover and refrigerate at least 4 hours (or overnight).

3. Caramelize the Sugar Topping

If using a torch:

1. Sprinkle each custard with the remaining ¼ cup sugar.
2. Torch until the sugar melts and turns golden and glassy.
3. Serve immediately.

If broiling:

1. Place chilled ramekins on a baking sheet and let stand 15 minutes.
2. Sprinkle with sugar.
3. Broil 8 inches from the heat for 4–7 minutes, or until caramelized.
4. Refrigerate 1–2 hours to let the topping firm up.

Serving Suggestions

• Garnish with a tiny dollop of whipped cream.
• Add a sprinkle of cinnamon or crushed gingersnap cookie crumbs.
• Serve with espresso or a cinnamon latte for the perfect pairing.

Storage

• Store covered in the refrigerator for up to 3 days (without torching).
• Caramelized tops are best torched right before serving.

Nutrition (Per Serving)

452 calories • 38g fat (22g saturated) • 327mg cholesterol

43mg sodium • 26g carbs • 22g sugar • 1g fiber • 5g protein