Description
A silky pumpkin-spiced custard topped with a crisp layer of caramelized sugar, this pumpkin crème brûlée is an elegant yet easy fall dessert. Perfect for serving in classic ramekins or hollowed mini pumpkins, it combines warm seasonal spices with creamy decadence for a make-ahead treat that’s as impressive as it is delicious.
Ingredients
4 mini pumpkins (optional, 480 g total) or ramekins
2 cups (476 g) heavy cream
⅓ cup (67 g) granulated sugar, plus extra for topping
4 large egg yolks
1 tsp (5 ml) vanilla extract
1 cup (245 g) pumpkin purée
½ tsp (1 g) ground cinnamon
½ tsp (1 g) ground ginger
¼ tsp (1.5 g) salt
Instructions
Prepare pumpkins (if using): Slice off tops, scoop out seeds and pulp, and place in a deep roasting dish. Skip if using ramekins.
Preheat oven to 300°F (150°C).
Whisk egg yolks with ⅓ cup sugar until smooth.
Warm cream and vanilla in a saucepan over medium-low heat until just warm.
Slowly whisk warm cream into yolk mixture to temper, then return mixture to pan.
Stir in pumpkin purée, cinnamon, ginger, and salt. Heat until just starting to simmer.
Pour mixture into pumpkins or ramekins. Add hot water to roasting dish, filling halfway up sides.
Bake 20–30 minutes, until edges are set but centers are slightly jiggly.
Cool, then refrigerate until cold.
Before serving, sprinkle a thin, even layer of sugar on top and caramelize with a kitchen torch (or under a broiler) until golden and crisp.
Notes
Strain custard before baking for the smoothest texture.
Keep sugar topping thin for the perfect crack without overly thick crunch.
Use pure pumpkin purée, not pumpkin pie filling.
If using a broiler, watch closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Fusion