Pumpkin Spice Crème Brûlée

As the crisp autumn air sets in, the aroma of warm spices fills our kitchens, making it the perfect time to indulge in comforting desserts. This Pumpkin Spice Crème Brûlée delivers the cozy essence of fall in every spoonful. Creamy, rich, and with a delightful crunch from the caramelized sugar topping, this dessert is sure to impress your family and friends. As you lift your spoon through the silky custard, you’ll experience the warm flavors of pumpkin, cinnamon, nutmeg, and ginger blending together, inviting you to savor the season.

The beauty of this Pumpkin Spice Crème Brûlée is not just in its flavor but in its presentation. Cooked right inside small, charming pumpkins, each serving becomes a true centerpiece of warmth and creativity at your table. Whether enjoyed at a cozy dinner or served at a festive gathering, it’s a dessert that brings people together. Ready to get started? Pin this recipe for later and let’s bring some autumn magic into our kitchens!

Why You’ll Love This Recipe

Easy to make with simple ingredients
Perfect for cozy weekends or brunch with family
Wholesome flavor that feels like home
Eye-catching presentation in pumpkin boats
A creamy custard with a satisfying crunchy top
Delightfully seasonal twist on a classic dessert

Ingredients You’ll Need

2 cups heavy cream (470g) – for a rich and creamy texture.
2 teaspoons vanilla bean paste – adds depth and warmth.
5 egg yolks (95g) – these create that luscious custard consistency.
⅓ cup granulated sugar (67g) – sweetens the custard, plus more for topping.
⅔ cup pumpkin puree (160g) – adds moisture and natural sweetness.
¼ teaspoon kosher salt – balances flavors.
½ teaspoon ground cinnamon – for that quintessential warm spice.
½ teaspoon ground ginger – adds a little zing.
¼ teaspoon ground nutmeg – deepens the fall flavor profile.
Tiny pinch ground cloves – for an additional aromatic touch.
3-4 small-medium pumpkins – 5 ½ inches wide by 3 inches tall, washed, tops cut off, hollowed out.

Step-by-Step Directions

Do ahead: Preparing this delectable Pumpkin Spice Crème Brûlée can be a delightful way to spend your time in the kitchen. Make sure to prepare your small pumpkins and hollow them out prior to starting the custard. This way, you will have a cozy atmosphere to enjoy the process.

Make the custard:

In a saucepan over medium heat, combine the heavy cream, vanilla bean paste, pumpkin puree, and salt. Stir gently until warm and aromatic but not boiling.
In a large bowl, whisk together the egg yolks, granulated sugar, and spices until combined.
Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. This step is so important for achieving that smooth custard texture.
Pour the custard mixture through a fine mesh strainer into a large measuring cup or bowl to remove any lumps or cooked egg bits.

Bake:

Preheat your oven to 325°F (160°C).
Pour the custard into the hollowed pumpkins, filling them about ¾ full. Place the filled pumpkins in a baking dish and carefully add water to create a water bath (about halfway up the sides of the pumpkins).
Bake for 30-35 minutes, or until the custard is mostly set but still slightly jiggly in the center. The edges should be firm and the top should have a soft sheen to it.
Once done, remove the pumpkins from the oven and water bath, and allow them to cool to room temperature. Refrigerate until ready to serve.

Brûlée:

Just before serving, sprinkle an even layer of granulated sugar over the tops of the custards.
Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns a deep amber color. If you don’t have a torch, you can place them under a broiler for about 1-2 minutes, watching closely to avoid burning.
Allow the crème brûlée to cool for a few minutes before serving. Enjoy that satisfying crack as you break through the sugar layer!

Pro Tips for Success

Use fresh pumpkin puree for the best flavor. If using canned, ensure it’s 100% pumpkin.
Always whisk your egg mixture thoroughly to prevent lumps.
Keep an eye on the custards while baking; avoid overcooking for a silken texture.
Don’t rush the brûlée process – ensure you caramelize evenly for the best crunch.
Let the finished custard chill for at least a couple of hours for optimal flavor.
Serve immediately after caramelizing for the best texture contrast.

Variations and Creative Twists

Experimenting with flavors can be a fun way to make this Pumpkin Spice Crème Brûlée your own.

Maple syrup: Swapping out a bit of granulated sugar for maple syrup can enhance that warm fall flavor even more.
Chocolate chips: Stir in mini chocolate chips to the custard for a sweet surprise.
Orange zest: Adding a tablespoon of orange zest can brighten the flavors and add a citrusy note.
Dairy-free options: Try coconut milk instead of heavy cream for a unique tropical twist.

How to Store or Freeze

Make sure to store any leftover Pumpkin Spice Crème Brûlée in the refrigerator, tightly covered, for up to 3 days. The sugar topping will lose its crunch, so it’s best to brûlée just before serving. If you want to freeze the custard, skip the caramelizing step and store the cooled custard in an airtight container for up to a month. When ready to enjoy, let it thaw in the fridge overnight and brûlée just before serving.

Serving Ideas

Enjoy this Pumpkin Spice Crème Brûlée as a warm, comforting dessert after a hearty meal. It pairs beautifully with a rich cup of coffee or spiced chai. For a festive twist, serve during Thanksgiving paired with whipped cream and a sprinkle of extra spices on top. You could even slice the top of each pumpkin as a mini-portion for children or guests at parties.

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FAQ (Mobile Friendly)

Can I make this dessert in advance?

Yes! Prepare the custard ahead of time and bake it a day in advance. Just brûlée the tops right before serving.

What should I do if I don’t have a kitchen torch?

You can carefully brûlée the sugar under a broiler for about 1-2 minutes, but watch closely to avoid burning.

How do I know when the custard is done baking?

It should be mostly set with a slight jiggle in the center, rather than fully firm.

Can I substitute the pumpkin puree with something else?

While pumpkin gives this crème brûlée its signature flavor, you can try substituting with sweet potato puree for a different twist!

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