Pumpkin Crème Brûlée is a perfect substitute for pumpkin pie during autumnal holidays or as a grand treat for a weekend dinner. Simple and delicious!
Pumpkin Crème Brûlée

Pumpkin Crème Brûlée
Prep time
Cook time
Total time
This is one amazing way to serve a pumpkin-based dessert in Autumn. The flavors typify the season with exacting precision.
Recipe type: Dessert
Cuisine: American
Serves: 4 to 6
  • 1 1/2 Cups heavy cream
  • 1/2 Cup milk, whole
  • 1/4 teaspoon cinnamon, ground
  • 1/4 teaspoon nutmeg, ground
  • 4 egg yolks
  • 1/2 Cup plus extra granulated sugar, divided
  • 1/3 Cup pumpkin purée
  • 1/4 teaspoon pure vanilla extract
  1. In small, heavy saucepan, bring cream, milk, cinnamon and nutmeg to low boil; remove pan from heat and let stand for 5 minutes.
  2. In medium-sized bowl, whisk together egg yolks, 1/2 cup sugar, pumpkin purée and vanilla extract. Gently whisk in cream mixture until incorporated. Pour through fine strainer if desired.
  3. Pour mixture into custard cups or crème brûlée molds. Place molds in a water bath and add hot water to come halfway up sides of molds. Bake at 325 degrees F until softly set in center, about 15 minutes. Remove from water bath and let completely cool. Refrigerate, covered until ready to use.
  4. Just before service, sprinkle with thin, even layer of granulated sugar; melt and caramelize sugar under broiler or with blowtorch.
  5. Serve with fresh fruit or sugar cookies.


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