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Pumpkin Spice Crème Brûlée Recipe

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4.2 from 6 reviews

This Pumpkin Spice Crème Brûlée is a delightful autumnal twist on the classic French dessert, combining creamy custard infused with pumpkin puree and warm spices like cinnamon, ginger, nutmeg, and cloves. Baked inside small hollowed pumpkins and topped with a crisp, caramelized sugar crust, it offers a visually stunning and flavorful treat that’s perfect for fall gatherings or special occasions.

Ingredients

Custard

  • 2 cups heavy cream (470g)
  • 2 teaspoons vanilla bean paste
  • 5 egg yolks (95g)
  • ⅓ cup granulated sugar (67g) plus extra 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

For Serving

  • 3–4 small-medium pumpkins (approximately 5 ½ inches wide and 3 inches tall, washed, tops cut off, hollowed out)

Instructions

  1. Do Ahead Preparation: Preheat your oven to 325°F (163°C). Prepare foil collars by tearing foil into sheets, scrunching into rods, and forming rings to hold pumpkins. Place these on a large baking sheet with a lip, spaced about 3 inches apart.
  2. Make the Custard: In a medium saucepan, combine heavy cream and vanilla bean paste. Heat until the mixture simmers (between 185°F to 205°F), then remove from heat. In a large heatproof bowl, whisk the egg yolks and granulated sugar together until the mixture lightens in color and leaves a trail when the whisk is lifted. Add pumpkin puree, kosher salt, cinnamon, ginger, nutmeg, and cloves; mix well.
  3. Temper the Eggs: Slowly pour some of the warm cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Continue adding the cream gradually until all is combined and smooth.
  4. Fill the Pumpkins: Evenly divide the custard mixture between the hollowed pumpkins, filling them without overfilling. Place the pumpkins onto the prepared foil collars on the baking sheet.
  5. Add Water Bath: Carefully pour boiling or very hot water into the baking sheet up to the top of the foil collars but not touching the pumpkins, creating a water bath for even baking.
  6. Bake the Custard: Bake in the preheated oven for 50 minutes to 1 hour and 10 minutes, or until the centers are just set but still jiggle slightly. The pumpkins insulate the custard, lengthening baking time compared to ramekins. Remove from oven and let cool completely. Refrigerate for at least 4 hours or up to several days.
  7. Caramelize the Sugar: When ready to serve, sprinkle a very thin, even layer of granulated or caster sugar on top of each crème brûlée. Use a kitchen torch to melt and lightly caramelize the sugar until it forms a crackable crust. Repeat 2-3 times with thin sugar layers to achieve an even caramelized topping.

Notes

  • Crème brûlée can be prepared without caramelizing the sugar ahead of time and stored in the refrigerator for up to a couple of days.
  • Use a kitchen torch for best results in caramelizing sugar; alternatively, you can use a broiler but watch carefully to avoid burning.
  • Hollowing out the pumpkins with care is essential to prevent cracking and to ensure even cooking.
  • If desired, make this custard in ramekins for a shorter baking time of about 30 minutes.
  • Let the custard cool completely and set well in the refrigerator before torching the sugar for a perfect crust.

Find it online: https://bitezly.com/pumpkin-spice-creme-brulee-recipe/