This is a paid sponsorship with Nellie’s Free Range Eggs, although all opinions are my own.
Pumpkin Creme Brûlée is the perfect dessert to end any meal in the Fall. With a smooth and creamy pumpkin-spiced custard and a crunchy topping, you won’t be able to resist this easy and delicious pumpkin dessert. From its creamy pumpkin-spiced custard to the satisfyingly crunchy sugar topping, you won’t be able to resist indulging in this delightful pumpkin dessert.
Due to their texture, I used to be wary of pudding and custard-like desserts, but my palate has evolved with age. Creme brulee, in particular, has won me over with its silky texture and delicious flavor. As my newfound dessert love, it’s only natural that I share a Fall-inspired version with you – the Pumpkin Crème Brûlée. This recipe infuses pumpkin puree and spices for an irresistible pumpkin twist.
With my newfound love for creme brulee, it is only natural that I share with you a Fall inspired version that you can enjoy. Ladies and gentlemen, I present this recipe for smooth and decadent Pumpkin Crème Brûlée This recipe is made with pumpkin puree and spice for an amazing pumpkin flavor!
Along with the delicious flavors of Fall, this creme brulee recipe is nothing without its smooth and creamy texture. Like most creme brulee recipes, the base of this dessert recipe starts with an easy custard made of cream, whole milk, eggs, and sugar. Adding to the recipe are pumpkin spice and pumpkin puree. Once this custard is baked, it is torched with sugar, making a delicious crunchy sugar topping (my favorite part).
Aside from the crunchy topping of Crème Brûlée, the custard itself is very important. It is best to use quality and fresh ingredients for the best flavor. Nellie’s Free Range eggs are an excellent choice to consider when making any dish, including this Pumpkin Creme Brulee.
Nellie’s farmers raise their hens to be happy and healthy, allowing them to roam on the farm. Happy hens produce better eggs with a more golden yolk compared to other eggs, stronger shells, and a great flavor. That comes through in this Pumpkin Spice Creme Brulee recipe.
Ingredients for the Pumpkin Creme Brulee
The ingredients needed for this pumpkin recipe are pretty easily accessible.
- Egg Yolks
- Granulated White Sugar
- Pumpkin Spice
- Heavy Cream
- Pumpkin Puree
Equipment you will need
Although making this creme brulee recipe is simple, the equipment needed may or may not be in your kitchen. The biggest investment you will need for this recipe is a kitchen torch. To create the crunch topping, you will need this device to caramelize the sugar on top of the creme brulee.
You will also need ramekins to cook the fall creme brulee.
Commonly Asked Questions
Absolutely! You can prepare the custard and store it in the refrigerator for up to two days. Just make sure to torch the sugar topping right before serving to maintain its satisfying crunch.
You can use your oven’s broiler if you don’t have a kitchen torch. Place the custard under the broiler for a few minutes until the sugar caramelizes. Keep a close eye on it to prevent burning.
You can use canned pumpkin puree for convenience, but if you prefer making it from scratch, roast pumpkin pieces until tender, then blend them until smooth for a homemade touch.
Similar Recipes
If you like this recipe, you may like some of the other ones below:
- Creme Brulee Cheesecake
- Easy Fruit and Custard Parfait
- Boston Cream Pies Mini Tarts
- Lemon Pudding Cake
Pumpkin Creme Brûlée Recipe
- Total Time: 3 hours 5 mins
- Yield: 4 1x
Description
This Pumpkin Creme Brulee recipe is incredibly silky, smooth, and easy to keep eating! It is spiced with pumpkin spice and topped with a crunchy topping.
Ingredients
- 4 egg yolks
- 1/2 c. sugar
- 1/4 c. pumpkin puree
- 1 1/2 c, heavy cream
- 1/2 c. milk
- 1 tsp. Pumpkin pie spice
- 1 tsp. Vanilla extract
- 1/3 c. sugar or raw cane sugar
- 4–8 ounce ramekins
Instructions
- Preheat the oven to 300 Degrees. Grease the sides of the ramekins with butter and set them aside.
- Add the heavy cream, milk, and pumpkin pie spice to a medium saucepan and turn to medium heat to reach a steaming simmer. Remove the hot milk mixture from the heat.
- In a separate bowl, add the egg yolks and sugar and whisk together. Slowly add the hot milk mixture to the egg yolks and whisk to temper the egg yolks. Add warm milk to the egg yolks while whisking until completely combined. Add the vanilla extract and pumpkin puree and whisk. Strain the mixture using a fine-mesh sieve into another bowl or large measuring cup.
- Pour the mixture evenly into four ramekins. Place the ramekins inside a large shallow baking dish and fill with hot water about halfway.
- Place in the oven and bake for about 45 minutes. The custard should be jiggly yet firm in the middle. Remove from the water bath. Cover with plastic wrap and let chill in the refrigerator for at least 2 hours.
- Sprinkle the custards with a layer of sugar (raw cane sugar) in an even layer, completely covering the custard. Use a kitchen torch and caramelize the sugar until it has dissolved and turned to a dark amber color.
- If you do not have a torch, turn your oven broiler on high heat and place the custards inside the oven for about 2 minutes. Be sure to stay close to the oven to keep an eye on the custards. Allow to cool and serve!
Notes
NOTE: Don’t place the custards back in the fridge after torching because the sugar will melt, and the topping will no longer be crunchy.
- Prep Time: 2 hours 10 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Bake
- Cuisine: French
This looks delicious!
Holly @ CompleteBeehives recently posted…What is the Best Coating for a Beehive?
Looks so yummy going to make it for thanksgiving