Description
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.
Ingredients
2 cups heavy cream (approx. 470 g)
2 teaspoons vanilla bean paste
5 egg yolks (approx. 95 g)
⅓ cup granulated sugar (plus extra 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
Pinch ground cloves
3–4 small to medium pumpkins (~5½ inches wide, 3 inches tall), tops cut off and hollowed
Instructions
- Preheat oven to 325°F (163°C). Prepare foil rings to stabilize pumpkins on a baking tray.
- Heat cream with vanilla until just below a simmer. Remove from heat.
- Whisk egg yolks with sugar until pale. Stir in pumpkin purée, salt, cinnamon, ginger, nutmeg, and cloves.
- Slowly whisk in warmed cream until fully combined.
- Fill hollowed pumpkins with custard. Place on foil rings in a water bath inside a baking tray.
- Bake for 50–70 minutes until centers are just set and jiggly. Cool completely, then refrigerate at least 4 hours or overnight.
- Before serving, sprinkle sugar on top of custard and caramelize with a torch. Repeat with 2–3 thin layers for a crisp crust.
Notes
- Use ramekins instead of pumpkins for easier prep (bake ~30 minutes).
- Add cardamom or pumpkin pie spice for flavor variation.
- Substitute coconut cream for dairy-free option.
- Use demerara sugar for a deeper caramel flavor.
- Custard can be made ahead—torch sugar layer just before serving.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking, Brûlée
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 pumpkin crème brûlée
- Calories: 410 kcal
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 215 mg
