Name: Pumpkin Spice Crème Brûlée
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 2 cups heavy cream (470g); 2 teaspoons vanilla bean paste; 5 egg yolks (95g); ⅓ cup granulated sugar (67g, 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 (washed, tops cut off, hollowed out)

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why make this recipe

Pumpkin Spice Crème Brûlée is a delightful twist on the classic French dessert. It combines the smooth and creamy texture of crème brûlée with the warm, cozy flavors of pumpkin and spices. This dessert is perfect for fall gatherings, Thanksgiving dinners, or any special occasion where you want to impress your guests. It’s easy to make and offers a delicious contrast between the creamy custard and the crisp, caramelized sugar topping.

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 (more for topping) (67g)
⅔ cup pumpkin puree (160g)
¼ teaspoon kosher salt
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp 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: Start by making the custard. In a saucepan, heat the heavy cream, vanilla bean paste, and spices over medium heat until just simmering. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale. Slowly pour the warm cream into the egg yolks while whisking continuously to prevent the eggs from scrambling. Stir in the pumpkin puree and salt.
Bake: Preheat your oven to 325°F (160°C). Pour the custard into the hollowed-out pumpkins and place them in a baking dish. Add enough water to the dish to create a water bath (the water should reach halfway up the sides of the pumpkins). Bake for about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
Brûlée: Once baked, remove the pumpkins from the oven and let them cool. When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crispy.

how to serve Pumpkin Spice Crème Brûlée

Serve the Pumpkin Spice Crème Brûlée warm or at room temperature. Once the sugar topping is caramelized, you can use a small spoon to crack the crisp layer and enjoy the creamy custard underneath. You can also garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra flair.

how to store Pumpkin Spice Crème Brûlée

If you have leftovers, you can store the Pumpkin Spice Crème Brûlée in the refrigerator. Make sure to cover each pumpkin with plastic wrap or place them in an airtight container. They will stay fresh for up to three days. However, do not brûlée the sugar topping until you are ready to serve, as it is best when freshly caramelized.

tips to make Pumpkin Spice Crème Brûlée

Use fresh pumpkin puree for a richer flavor, but canned pumpkin works well too.
Make sure not to overheat the cream, as it can curdle. Heat just until it simmers.
To achieve a better caramelization on the sugar, move the kitchen torch around in small circles to avoid burning any spots.

variation (if any)

You can customize this recipe by adding different spices according to your taste. For instance, you can add a pinch of allspice or replace the pumpkin puree with sweet potato puree for a different flavor profile.

FAQs

Can I use a larger pumpkin instead of small ones?
Yes, you can use larger pumpkins. Just adjust the baking time and the amount of custard you make.

Can this recipe be made ahead of time?
Yes, you can prepare the custard and bake it ahead of time. Just brûlée the sugar topping right before serving.

What if I don’t have a kitchen torch?
If you don’t have a kitchen torch, you can place the custards under a broiler for a minute or two. Watch closely to prevent burning.