Go Back
–+ servings
Pumpkin Spice Crème Brûlée

Irresistible Pumpkin Spice Crème Brûlée for Fall Cozy Nights

This Pumpkin Spice Crème Brûlée is a delightful dessert combining creamy texture with pumpkin and spice flavors, perfect for fall.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: easy cakes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 cups heavy cream this rich base ensures a decadent texture.
  • 1 tablespoon vanilla bean paste for an aromatic sweetness that enhances depth.
  • 6 large egg yolks they provide creaminess and help to set the custard perfectly.
  • ½ cup granulated sugar balances flavors and adds sweetness to the mix.
  • 1 cup pumpkin puree the star ingredient that brings warm, autumnal vibes.
  • 1 teaspoon ground cinnamon this classic spice is synonymous with fall flavors.
  • ¼ teaspoon ground nutmeg adds a subtle warmth that complements the pumpkin beautifully.
  • 1 pinch salt a touch enhances the flavors and rounds out the sweetness.
For the Topping
  • 2 tablespoons additional granulated sugar a thin layer is essential for that signature caramelized crust.

Equipment

  • Oven
  • Saucepan
  • Mixing Bowl
  • kitchen torch
  • baking tray
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Wash your mini pumpkins thoroughly, then carefully slice off their tops and scoop out the insides.
  3. Crumple sheets of aluminum foil into rings and place them on a baking tray to stabilize the pumpkins.
  4. In a saucepan over medium heat, combine the heavy cream and vanilla bean paste. Stir gently until it simmers.
  5. In a mixing bowl, whisk together the egg yolks and granulated sugar until light and airy, about 2-3 minutes.
  6. Gently fold the pumpkin puree, ground cinnamon, ground nutmeg, and pinch of salt into the egg mixture.
  7. Slowly pour the hot cream into the pumpkin and egg mixture while continuously whisking.
  8. Carefully pour the custard into prepared mini pumpkins, filling just below the rim.
  9. Place the filled pumpkins on the foil rings in the baking tray and add boiling water until it reaches just below the rims.
  10. Bake for 50 minutes to 1 hour and 10 minutes until centers jiggle lightly but are firm around edges.
  11. Let the pumpkins cool completely, then refrigerate for at least 4 hours to set.
  12. Before serving, sprinkle a thin layer of sugar on top and properly caramelize it using a kitchen torch.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 160mgSodium: 75mgPotassium: 200mgSugar: 22gVitamin A: 800IUCalcium: 100mgIron: 0.5mg

Notes

Chill for at least 4 hours for optimal flavor melding and set.

Tried this recipe?

Let us know how it was!