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4.8 from 18 votes

Pumpkin Pie Creme Brulee

Pumpkin Pie Creme Brûlée is easy to make, gluten-free, and has a velvety, creamy pumpkin custard topped with a caramelized crispy topping.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 5 People
Calories: 195 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups heavy cream
  • 1 vanilla bean split and scraped
  • 1 teaspoon pumpkin spice
  • 1/2 cup pumpkin puree
  • 1/2 cup granulated sugar + more for garnish
  • 4 egg yolks
  • hot water

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F.
  2. Add the cream, vanilla bean, and seeds to a medium saucepan set over medium heat. Bring to a boil, stirring occasionally. Once the mixture is boiling, remove the saucepan from the heat, cover it with a lid, and let it sit for 15 minutes. Remove the vanilla bean and discard it.
  3. In a medium bowl or the bowl of an electric mixer fitted with the wire attachment, whisk the sugar and the egg yolks together at medium-high speed until well combined. The mixture must start to lighten in color and become fluffy. Whisk in the pumpkin spice and puree, scrape the sides of the bowl, and mix until well combined.
  4. Whisk in the cream, adding it slowly, a little at a time, whisking and stirring continually. Stop the mixer, scrape the sides of the bowl, and mix again at medium-low speed for a few seconds to ensure the mixture is well blended.
  5. Pour the mixture into 5-6 ramekins.
  6. Place the ramekins into a large roasting pan and pour enough hot water into the pan to come halfway up the sides of the ramekins.
  7. Bake it just until the creme brulee is set but still trembling in the center, about 40 to 45 minutes. Remove the ramekins from the roasting pan and let them come to room temperature. After that, refrigerate for at least 2 hours and up to 3 days.
  8. The pumpkin pie creme brulee must be removed from the refrigerator 30 minutes before browning the sugar on top. Sprinkle the tops with one tablespoon of sugar, and using a torch, melt the sugar and form a crispy top. Let it sit for at least 5 minutes before serving.

Notes

  • You can use vanilla extract instead of vanilla beans.
  • Preferably serve cold.

Nutrition Information

Calories 195kcal (10%) Carbohydrates 27g (9%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 3g (15%) Cholesterol 166mg (55%) Sodium 50mg (2%) Potassium 194mg (6%) Fiber 0g (0%) Sugar 25g (50%) Vitamin A 4180IU (84%) Vitamin C 1mg (1%) Calcium 138mg (14%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 5People

Amount Per Serving

Calories 195

% Daily Value*

Calories 195kcal 10%
Carbohydrates 27g 9%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 166mg 55%
Sodium 50mg 2%
Potassium 194mg 4%
Fiber 0g 0%
Sugar 25g 50%
Vitamin A 4180IU 84%
Vitamin C 1mg 1%
Calcium 138mg 14%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.