Disclaimer: This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
When I was a kid I read a book where the guy took the girl out to a fancy restaurant and they had creme brulee for dessert. I had never heard of it before then, but needed to know what it was right away. I’ll show my age here and say this was before the days of Google so I had to resort to asking my aunt and uncle who knew a lot more about food than me and had been to quiet a few fancy restaurants in their lifetime. They told me that it was a pudding-like recipe with a shell of crispy sugar on top that you had to crack into to get to the custard. I was intrigued.
It was many years later before I ever went to a restaurant that served creme brulee, but when I saw it on the menu, I knew that I had to get it. And I immediately fell in love and it has been my go-to dessert when offered at any restaurant. When I saw a recipe for a pumpkin flavored creme brulee, I couldn’t believe that I had never thought to make it before. I love pumpkin and I love creme brulee!
Pumpkin Creme Brulee #PumpkinWeek
Custardy creme brulee becomes a dish great for fall when pumpkin and fall spices are added.
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Dessert
- Method: Baking
- 1/2 cup Dixie Crystals brown sugar, packed
- 3 large egg yolks
- 1 cup heavy cream
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla
- pinch of salt
- 1/4 – 1/2 cup sugar
- Preheat the oven to 325 degrees. Place 4 ramekins in a large baking dish.
- Pour hot water around the dishes, covering them halfway.
- In a medium bowl, whisk together the brown sugar and egg yolks until combined. While whisking, pour in the heavy cream.
- Add the pumpkin puree, vanilla, pumpkin pie spice and salt and whisk until fully combined.
- Pour the mixture into the ramekins, filling each 2/3 of the way full.
- Bake for 35-40 minutes or until just set.
- Allow to cool until you can handle them, then transfer to the refrigerator for at least 4 hours, but up to overnight.
- Divide the sugar between the ramekins, sprinkling in an even layer.
- Caramelize the sugar using a kitchen torch, or place ramekins under the broiler for 2-3 minutes, watching carefully to make sure the sugar doesn’t burn.
- Serve immediately, or refrigerate until ready to serve.
Keywords: pumpkin creme brulee, pumpkin, creme brulee, pumpkin pie spice, dessert, baking
This was just as delicious as I expected it to be! One of these days, hopefully before making creme brulee again, I’m going to remember that I don’t have 4 of the same size ramekins and actually remedy that! Huge thanks to Dixie Crystals for providing us with so much sugar! Check out their social media here:
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Here are today’s #PumpkinWeek Recipes:
Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess
Baked Goods & Desserts:
Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly