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Pumpkin Creme Brulee

I've never met a creme brulee that I didn't love! I'm not a big pumpkin fan, but this is fantastic. —Tamara Leonard Merritt, Raleigh, North Carolina
  • Total Time
    Prep: 20 min. Bake: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 8 large egg yolks
  • 1/3 cup plus 1/2 cup sugar, divided
  • 3 cups heavy whipping cream
  • 3/4 cup canned pumpkin
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and cloves

Directions

  • In a small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
  • Transfer to eight 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
  • If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
  • If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Nutrition Facts
1 serving: 452 calories, 38g fat (22g saturated fat), 327mg cholesterol, 43mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 5g protein.
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Reviews

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Average Rating:
  • Umbilico
    Nov 24, 2013

    I just made this and it is awesome! Based on the negative reviews I modified a few things. I doubled the amounts on all the spices ( ground nutmeg, cinnamon, ginger, and allspice as substitute for cloves), increased canned pumpkin to 1 1/2 cups and sugar 2/3 cup. It tastes just like pumpkin pie filling now! I also doubled the vanilla extract

  • cheya
    Oct 25, 2012

    There are 2 reviews (3 now) and all are 1 star and yet the rating up by the picture & title shows 4 star rating! What's up with that?

  • cheya
    Oct 25, 2012

    I followed the recipe exactly and it turned out horrible. I'm going to try cooking it longer tomorrow but I'm not hopeful that it will help.

  • ann-tiques
    Sep 11, 2012

    This recipe was awful unless you like bland paste. Don't waste 8 eggs and 3 cups heavy cream. A waste of time and money.

  • adam182
    Sep 2, 2010

    No comment left

  • mmfre469
    Dec 1, 2009

    I made this pumpkin creme brulee for Thanksgiving this year and it was a big hit. Very easy to make, the only challenge I had was getting the sugar to carmalize on top as I don't have a torch. The broiler did an OK job at best! But they were still very delicious!

  • cheryl
    Nov 20, 2009

    No comment left

  • Cashsmama
    Nov 19, 2009

    No comment left

  • Ellen2
    Nov 18, 2009

    I haven't made it yet but wonder what constitutes the rating of 'healthy'. It looks fabulous though. Do you suppose it would work using low-fat or no fat cream or half and half?

  • debbysokol
    Nov 18, 2009

    No comment left