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Pumpkin Creme Brulee #PumpkinWeek

Custardy creme brulee becomes a dish great for fall when pumpkin and fall spices are added.
0 from 0 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dessert
Servings 4


  • ½ cup Dixie Crystals brown sugar packed
  • 3 large egg yolks
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • ½ tsp vanilla
  • pinch of salt
  • ¼ - ½ 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 ⅔ 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.

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

Keyword baking, creme brulee, dessert, pumpkin, pumpkin creme brulee, pumpkin pie spice
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