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Decadent Pumpkin Crème Brûlée Recipe to Warm Your Fall Nights

Decadent Pumpkin Crème Brûlée Recipe to Warm Your Fall Nights - Featured Image
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Learn how to make delicious Pumpkin Crème Brûlée. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups heavy cream
  • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  • 5 large egg yolks
  • 1/2 cup granulated sugar, plus extra for caramelizing
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt

If you’re fresh out of heavy cream, a good-quality half-and-half can work in a pinch, though the custard won’t be quite as luxuriously rich. For a dairy-free twist, coconut cream can lend a lovely depth, but be mindful the flavor will shift to something tropical. And if you don’t have fresh pumpkin puree on hand, canned pumpkin (pure, not pie mix) is perfectly fine—Mama Lu would tell you to use what’s at hand and leave measuring to the heart.

Instructions

  1. Preheat your oven to 325°F (165°C). Set a large roasting pan on the middle rack—it will be used for a water bath to ensure gentle, even cooking.
  2. In a medium saucepan, combine the heavy cream and pumpkin puree. Warm over medium heat until it just starts to simmer, stirring occasionally to blend the pumpkin evenly. Remove from heat and let it cool slightly.
  3. In a large bowl, whisk together the egg yolks, 1/2 cup granulated sugar, vanilla extract, cinnamon, ginger, nutmeg, and a pinch of salt until the mixture lightens in color, about 2-3 minutes.
  4. Slowly pour the warm pumpkin cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. This step is key—patience pays off here, just like Mama Lu always said when teaching me to knead biscuit dough gently.
  5. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to catch any cooked egg bits or clumps. This makes for a silky-smooth texture.
  6. Place six ramekins (about 6 ounces each) in the roasting pan. Pour the custard evenly into each ramekin.
  7. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins, creating a water bath that will help the custard cook evenly without curdling.
  8. Bake for 40-45 minutes, or until the edges are set but the centers still jiggle slightly when nudged. A gentle wobble is what you want—overcooking will lead to a grainy texture.
  9. Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. This step allows the flavors to deepen and the custard to fully set.
  10. When ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until golden and crisp. If you don’t have a torch, place ramekins under a preheated broiler for 1-2 minutes, watching closely to avoid burning.
  11. Allow the sugar to harden for a minute or two before serving. That first crack of the caramelized sugar under your spoon is pure joy—and a sound I carry with me from Mama Lu’s kitchen to mine.

Find it online: https://claracooking.com/pumpkin-crme-brle/