Pumpkin Spice Crème Brûlée

A luxurious, fall-inspired twist on a classic—this Pumpkin Spice Crème Brûlée is rich, creamy, and beautifully presented in hollowed-out mini pumpkins, combining silky custard with spiced autumn flavors and a crackly caramelized topping.

Why You’ll Love This Recipe

• Seasonal Elegance – Creamy custard infused with pumpkin purée and warm spices, baked right inside mini pumpkins for a stunning presentation.
• Decadent Texture – Ultra-rich custard topped with a crisp, brûléed sugar crust—pure indulgence in each spoonful.
• Flexible Prep – The custard component can be made ahead and refrigerated until you’re ready to finish with the sugar-brûlée layer.
• Showstopping Centerpiece – Perfect for holiday dinners or cozy gatherings where presentation matters as much as flavor.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Custard Base
  • 2 cups heavy cream (approx. 470 g)
  • 2 teaspoons vanilla bean paste
  • 5 egg yolks (approx. 95 g)
  • ⅓ cup granulated sugar, plus additional for brûlée topping (~67 g)
  • ⅔ cup pumpkin purée (approx. 160 g)
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Tiny pinch ground cloves
• Mini Pumpkins
  • 3–4 small to medium pumpkins (~5½ inches wide, 3 inches tall), washed, tops cut off, and hollowed

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Directions

1. Do Ahead Prep

• Preheat your oven to 325 °F.
• Make foil rings: crumple foil into rods, shape into rings sized to support each pumpkin, and arrange them spaced apart on a baking sheet with raised edges.

2. Make the Custard

• In a saucepan, gently heat the heavy cream with the vanilla bean paste until it reaches just under a simmer (185–205 °F). Remove from heat.
• In a separate heatproof bowl, whisk the egg yolks and granulated sugar until pale and slowly flowing.
• Stir in the pumpkin purée, salt, cinnamon, ginger, nutmeg, and cloves.
• Gradually whisk the warmed cream into the yolk mixture until fully combined.

3. Fill & Bake in Pumpkins

• Pour the custard evenly into the hollowed pumpkins without overfilling.
• Nestle the pumpkins on the foil rings on the baking tray.
• Carefully pour hot water into the tray up to the base of the pumpkins (a water bath to gently regulate baking).
• Bake for 50 minutes to 1 hour 10 minutes, until the centers are just set and still lightly jiggly.
• Let cool completely, then refrigerate for at least 4 hours, ideally overnight.

4. Brûlée the Tops

• When ready to serve, sprinkle a thin, even layer of granulated sugar on top of the custard. Use a torch to gently caramelize until golden and crisp.
• Repeat with another thin layer for a sturdy caramel crust—about 2–3 layers total, for that signature crack.

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Servings And Timing

• Serves: 3–4, depending on pumpkin size
• Prep time: 15 minutes (plus chilling and oven setup)
• Bake time: 50–70 minutes
• Chill time: At least 4 hours (overnight is best)
• Total time: Around 5 hours total (mostly hands-off)

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Variations

• Ramekin Version: If pumpkin availability is limited, use ramekins and bake for ~30 minutes instead.
• Flavor Twists: Swap out spices for pumpkin pie mix, or use a pinch of cardamom for an exotic note.
• Dairy-Free Option: Substitute coconut cream for heavy cream and ensure your sugar is vegan-friendly.
• Smoky Brûlée: Use raw or demerara sugar for a deeper, richer caramel flavor.

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Storage / Reheating

• Advance Prep Storage: Prep the custard and fill pumpkins up to 2 days ahead; cover and refrigerate until ready to brûlée.
• After Brûlée: Best served immediately for the crackle effect. For leftovers, store refrigerated (without torching top) and brûlée just before serving again.

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FAQs

1. Can I use ramekins instead of pumpkins?

Yes—just adjust bake time to ~30 minutes and skip the foil rings.

2. Why are foil rings necessary?

They stabilize pumpkins during baking and help level them in the water bath.

3. How do I know it’s baked through?

Gentle jiggle in the center indicates doneness—the custard firms during chill.

4. How many sugar layers should I torch?

Two to three thin layers work best for a balanced, crackable crust.

5. Can I prepare it entirely the day before?

Absolutely—the custard can chill fully, and you can brûlée right before serving.

6. Why use pumpkin purée instead of pumpkin pie filling?

Purée lets you control sweetness and spice—pie filling usually includes added sugar and seasonings.

7. How do I prevent pumpkin from leaking liquid?

Ensure pumpkins are well-dried and thick enough—thin walls may fail during baking.

8. Can I freeze the custard-filled pumpkins?

Not recommended—freezing may cause textural breakdown. Better to freeze custard separately if needed.

9. What if the sugar doesn’t caramelize?

Ensure your torch is on high and move steadily; only a light golden hue is needed for flavor.

10. What’s the best way to serve?

Serve chilled, right after brûlée, with a small spoon to crack the sugar top—delightfully dramatic!

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Conclusion

Pumpkin Spice Crème Brûlée is a festive, sophisticated dessert that marries creamy custard with spiced warmth—all beautifully served in petite pumpkins. It’s perfect for holiday gatherings, elegant dinners, or simply elevating your autumn menu. Let me know if you’d like pairing suggestions or alternative serving ideas!

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