Two white glass bowls with pumpkin creme brûlées

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The best part is breaking through the hard candy topping. The second best part is, well, it’s pumpkin! ‘Tis the season for pumpkin recipes. We’ve already posted an original creme brulee and espresso creme brulee. I couldn’t resist making one with pumpkin! Can you tell I love this stuff?

This dessert is easy and can be prepared ahead of time; making it an ideal party desert. I also love to fire up my torch to make that amazing candy top. You will impress your guests with these, or if you’d just like to enjoy them yourself; by all means! We used the pumpkin puree that I posted a couple weeks ago, but you are welcome to use the store-bought stuff.

Ingredients for Pumpkin Creme Brulee:

1 3/4 cups heavy whipping cream
3 large whole eggs
1/2 cup sugar (plus extra for caramelizing)
1 cup pumpkin puree (make your own), or if you must; use the canned stuff
1/4 tsp ground cinnamon

What you will need:

-Ovenproof ramekins or custard cups
-A handheld torch. I purchased a small torch at Home Depot (it’s not meant for creme brulee but works really well).
If you don’t have a torch, you can also top with something creative like a Pecan and maybe a few swirls of caramel. Let me know if you have any other ideas? 

Five bowls of pumpkin creme brûlée and a blow torch

How to make Pumpkin Creme Brulee:

Prep:

Pre-heat the oven to 300°F. If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.

Pumpkin creme brûlée mixture in a blue bowl

1. In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended. P.S. The colorful mixing bowls and Silicone Whisk are by Trudeau; Colorful tools make cooking more fun (I’ll do a giveaway soon!).

Two photos of eggs and sugar being whisked together

2. Heat 1 and 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently so it doesn’t scorch to the bottom.

Heavy whipping cream in a saucepan

3. Slowly add hot cream into the egg/sugar mix. (Whisk while slowly adding the hot cream or you will end up with globs of scrambled eggs).

Two photos heavy whipping cream from a pot being added into sugar and egg mixture in a bowl

4. Strain the mixture through a strainer into a large measuring cup or bowl with a pouring lip. Toss what’s left behind in the strainer.

Two photos of a pumpkin creme brûlée mixture being poured through a strainer

5. Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.

Two photos one of pumpkin mixture and one of creme brûlée mixture in a bowl with a whisk

6. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish. Mine fit in two glass baking dishes. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300°F for 35-40 minutes. The centers of the creme brûlée should barely move when you wiggle the pan.

Two photos one of pumpkin creme brûlées and one of water being poured into tray with creme brûlées

7. Cool to room temperature, then cover and refrigerate creme brûlée until ready to serve; you can refrigerate them even a week before your event. Maybe I sampled one. hmm hmm hmmm…..

Seven pumpkin creme brûlées

Making the Crisp topping:

Once the brûlées are at least to room temperature, you can caramelize the top. Don’t refrigerate after caramelizing, or the sugar will melt. You want to keep the crisp sugar topping. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Heat the top with your torch moving in a circular pattern until the whole surface is caramelized to a rich amber color.

Three photos of sugar on top of pumpkin creme brûlées being torched

When you’re ready to eat it, break the sugar topping with a spoon to break it up a little; then enjoy! Oh you’ll love it!

A pumpkin creme brûlée with a scoop being taken out with a spoon

Natasha's Kitchen Cookbook

Pumpkin Creme Brulee Recipe

5 from 63 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients 

Servings: 8

What you will need:

  • -Ovenproof ramekins or custard cups
  • -A handheld torch.

Instructions

  • Pre-heat the oven to 300˚ F
  • If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
  • In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
  • Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
  • Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
  • Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
  • Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
  • Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
  • Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
  • Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.

Making the Crisp topping:

  • Brulees must be at room temp or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.
Course: Dessert
Cuisine: American, French
Keyword: Pumpkin Creme Brulee
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Leilani
    December 27, 2023

    Natasha
    Do yiu a specific brand for your Brûlée dishes? Does brand matter?

    Thanks
    Leilani
    WA

    Reply

    • NatashasKitchen.com
      December 27, 2023

      Hi Leilani! Any brand will work. They just need to be oven safe ramekins. You can click on “shop” at the top of the page to view my favorite items in my Amazon affiliate shop.

      Reply

  • Becky
    November 11, 2023

    Hi!
    I absolutely love your recipes!
    Would you please advise on the type of torch you bought at HD? I, also, got a torch from a kitchen store and found it extremely difficult to use, causing blisters on my fingertips from pressing the ting buttons and levers.
    I saw saw the small BenzOmatic in 14.5 oz. Blue torch. Is that the one you used?

    Reply

    • NatashasKitchen.com
      November 11, 2023

      Hi Becky! See the image above for the torch I used. You can also click on the red font words in the blog and they are links.
      Currently I use a different one, you can find it on Amazon shop by clicking on “shop” from the menu above. Here is my Amazon affiliate link for Jo Chef Kitchen Torch.

      Reply

  • Erin
    November 8, 2023

    I have made pumpkin creme brulee several times always with only egg yolks. I was skeptical of using whole eggs but it came out amazing; creamy and delicous!

    Reply

    • NatashasKitchen.com
      November 8, 2023

      That’s wonderful, Erin!

      Reply

  • Sue
    November 8, 2023

    I am planning on making these for Thanksgiving. I have had these cute little orange pumpkin ramekins for years that are screaming for me to use! My question. How many days ahead can I prepare these? And yes, I would not caramelize the sugar until right before.

    Reply

    • NatashasKitchen.com
      November 8, 2023

      Hi Sue! Recommendations online are to store them up to 3 days in the refrigerator.

      Reply

  • Ana
    September 29, 2023

    If you like a grainy crème brûlée this is the recipe for you. I like a silky smooth recipe which I’ve made but those call for egg yolks only. Not sure if that was a difference in the recipe or the pumpkin but i was not a fan of this texture.

    Did firm up and become the dessert it needed to me but disappointed in the texture

    Reply

    • Natasha
      September 30, 2023

      HI Ana, I’m sorry to hear that, but it sounds like you curdled the eggs. Watch our classic Creme Brulee video where we share the process. I hope that helps for next time! Also, if using homemade pumpkin puree, make sure it’s really well pureed and not lumpy.

      Reply

  • Carol
    September 6, 2023

    made this as my first fall dessert of 23! I am in love with the way they came out. So creamy and delicious! and a wonderful recipe! Let the fall baking begin!

    Reply

    • Natashas Kitchen
      September 6, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Carol!

      Reply

  • Tina
    November 25, 2022

    We made this for Thanksgiving yesterday. It was amazing! We more than doubled the cinnamon. Thank you for a delicious and easy recipe.

    Reply

    • Natasha's Kitchen
      November 25, 2022

      You’re welcome, Tina. Thank you for sharing!

      Reply

  • Laurie
    November 18, 2022

    Hi Natasha

    Can you use a oven safe larger dish if you don’t have ramekins.

    It’s p inches round. How long should I cook it.

    I can judge. Just want to no your thou
    Ghts

    Reply

    • Natashas Kitchen
      November 18, 2022

      Hi Laurie, I haven’t tested that myself to advise, but I’ve seen it in a Google search that it’s possible. If you happen to experiment, I’d love to know how you like that! I hope you love this recipe!

      Reply

    • Donna W
      November 23, 2022

      Hi! I have made this a couple times in a larger dish because I don’t have ramekins. I use a 8 1/2 inch round baking dish & cook for 40 to 55 minutes. Every oven is different so I start at 40 minutes & keep checking every 5 minutes until it barely jiggles. Have one in the oven right now…can’t wait to eat it tomorrow! Hope this helps! Happy Thanksgiving!!
      Fantastic recipe Natasha!!!

      Reply

      • Natashas Kitchen
        November 23, 2022

        Thank you so much for sharing that with us, Donna! Happy Thanksgiving!

        Reply

  • Patricia
    October 7, 2022

    The recipe calls for whole eggs and not egg yolks. Is that correct?

    Reply

    • NatashasKitchen.com
      October 7, 2022

      Yes, three large whole eggs. 🙂

      Reply

  • Pat Miller
    November 25, 2017

    Natasha. Can I double / triple this recipe. I have a big family 🙂

    Reply

    • Natasha
      natashaskitchen
      November 26, 2017

      Hi Pat, yes that should work great 🙂

      Reply

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