When the weather turns crisp and the leaves start to fall, one dessert stands out in my mind: Pumpkin Spice Crème Brûlée. I remember the first time I made it for a fall gathering at my home. As the sweet, creamy scent wafted through the kitchen, friends and family gathered around, their eyes lighting up at the sight of the caramelized sugar topping. With a gentle crack of the spoon against the crisp surface, they dove in, and I’ll never forget the smiles on their faces with every spoonful. This dessert not only embodies the essence of autumn flavors but also brings warmth and joy to any occasion.
If you’re looking for a show-stopping dessert that’s surprisingly easy to whip up, this Pumpkin Spice Crème Brûlée is the perfect choice. With its rich, pumpkin-infused custard and that satisfying crunchy topping, it’s a treat that’s bound to impress your guests and leave them craving more.
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Why You’ll Love This Recipe
This Pumpkin Spice Crème Brûlée combines the classic creamy texture of custard with the beloved flavors of pumpkin spice. Each bite offers a perfect blend of warmth and sweetness that’s ideal for cozy gatherings. Plus, the charred sugar layer adds a delightful crunch that perfectly contrasts with the smooth creaminess beneath. It’s simple enough for a weeknight dessert but elegant enough for special occasions.
How to Make Pumpkin Spice Crème Brûlée
Ingredients:
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g, plus more for topping)
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
- 3-4 small-medium pumpkins (5 ½ inches wide, 3 inches tall, washed, tops cut off, hollowed out)
Directions:
Do Ahead: In a saucepan, combine the heavy cream, vanilla bean paste, and half the sugar. Heat over medium heat until it’s steaming but not boiling. Stir occasionally.
Make the Custard: In a mixing bowl, whisk together the egg yolks, remaining sugar, pumpkin puree, kosher salt, and spices until smooth. Slowly pour in the hot cream while whisking constantly to avoid cooking the yolks.
Bake: Pour this mixture into the hollowed-out pumpkins. Place them in a baking dish and add water to the dish until it’s about halfway up the sides of the pumpkins. Bake at 325°F (160°C) for about 40-45 minutes, or until the custard is set but still slightly jiggly in the center. Allow to cool, then refrigerate for at least 2 hours.
Brûlée: Before serving, sprinkle a thin layer of sugar on top of each custard. Using a kitchen torch, melt the sugar until it forms a golden, crispy layer. Let it sit for a minute or two to harden before serving.
Tips to Make Pumpkin Spice Crème Brûlée
- Ensure your cream is heated slowly to avoid curdling the egg yolks.
- Whisk the egg yolks and sugar until fully combined for a smooth custard.
- Use a kitchen torch for even caramelization; alternatively, you can place them under the broiler for just a few seconds, but watch carefully to prevent burning.
How to Serve Pumpkin Spice Crème Brûlée
Serve the crème brûlée in the pumpkins for a festive touch. Guests can crack the sugar topping with their spoons and scoop out the creamy custard underneath. Pair it with whipped cream or a sprinkle of extra pumpkin spice for an extra treat!
How to Store Pumpkin Spice Crème Brûlée
If you have leftovers, cover them tightly and store them in the refrigerator for up to three days. It’s best to brûlée the sugar topping just before serving to keep the crunch.
Variation
For a twist, try adding a splash of bourbon or rum to the custard mixture for an extra depth of flavor. You can also experiment with different spices, such as cardamom or allspice, to give it your unique spin.
FAQs About Pumpkin Spice Crème Brûlée
1. Can I make this dessert ahead of time?
Yes! You can prepare the custard and store it in the refrigerator. Just brûlée the sugar topping right before serving for the best texture.
2. What if I don’t have pumpkin puree?
You can use butternut squash puree as an alternative, or make your own pumpkin puree by baking and pureeing fresh pumpkins.
3. Can I use regular sugar for the topping?
Yes, granulated sugar works perfectly fine for caramelizing the top.
4. Is there a vegan version of this recipe?
You can make a vegan version using coconut cream, silken tofu, and a plant-based sweetener, but the texture and flavor will differ from the traditional recipe.
Pumpkin Spice Crème Brûlée
A delicious dessert that combines creamy custard with the beloved flavors of pumpkin spice, topped with a crunchy caramelized sugar layer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g, plus more for topping)
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
- 3-4 small-medium pumpkins (5 ½ inches wide, 3 inches tall, washed, tops cut off, hollowed out)
Instructions
- In a saucepan, combine the heavy cream, vanilla bean paste, and half the sugar. Heat over medium heat until steaming but not boiling. Stir occasionally.
- In a mixing bowl, whisk together the egg yolks, remaining sugar, pumpkin puree, kosher salt, and spices until smooth. Slowly pour in the hot cream while whisking constantly.
- Pour the custard mixture into the hollowed-out pumpkins placed in a baking dish. Add water halfway up the sides of the pumpkins. Bake at 325°F (160°C) for 40-45 minutes until set but slightly jiggly in the center. Allow to cool and refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of sugar on each custard. Using a kitchen torch, melt the sugar until golden and crispy. Let it sit for a minute to harden before serving.
Notes
For optimal texture, brûlée the sugar topping just before serving. Leftovers can be stored in the refrigerator for up to three days.
