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Recipe for Pumpkin Crème Brûlée

This decadent Pumpkin Crème Brûlée is a luxurious autumn dessert that perfectly balances the rich, earthy notes of pumpkin with warm, inviting spices. Each spoonful offers a velvety smooth custard, crowned with a satisfyingly crisp, caramelized sugar shell. It's an elegant and comforting treat that embodies the essence of fall, making it an unforgettable indulgence for any occasion.
Please refer to the video instructions at the end of the recipe if you’d like to see how to make Pumpkin Crème Brûlée in action.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Canadian
Servings 4

Equipment

  • 1 small pot
  • 1 oven
  • 4 ramekins

Ingredients
  

  • 4 egg yolks
  • 1¾ cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • ⅓ cup pumpkin puree
  • ¼ cup maple syrup
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon pumpkin pie spice
  • ¼ cup sugar plus extra for toppings
  • A pinch of salt

Instructions
 

  • Preheat:
    Preheat the oven to 300°F (150°C).
  • Infuse the Cream:
    In a saucepan over medium heat, combine the cream, maple syrup, vanilla, cinnamon, pumpkin pie spice, and a pinch of salt. Bring just to a simmer, stirring occasionally.
    Remove from heat and set aside for 15 minutes.
  • Make the Custard:
    In a mixing bowl, whisk together the egg yolks, ¼ cup sugar, and pumpkin purée until smooth.
    While whisking constantly, slowly stream in the warm cream mixture until fully combined.
    Strain the custard through a fine-mesh sieve into a large measuring cup or jug for easy pouring.
  • Set up the Water Bath:
    Arrange 4 ramekins in a baking sheet or roasting pan.
    Divide the custard evenly among the ramekins, filling to about ⅛ inch (3 mm) from the top.
    Carefully pour hot water into the pan to come halfway up the sides of the ramekins.
  • Bake:
    Transfer to the centre rack and bake for 30-35 minutes, until the centres are set but still jiggle slightly when gently shaken.
    Remove the pan from the oven. When cool enough to handle, take the ramekins out of the water bath.
    Refrigerate, uncovered, until cold and fully set, about 2 hours (or up to 2 days; cover once chilled).
  • Brûlée the Tops:
    Just before serving, sprinkle about 2 teaspoons of sugar evenly over each custard.
    Use a kitchen torch to melt and caramelize the sugar until it forms a thin, glassy crust. Let stand 1-2 minutes to harden.
  • Serve:
    Serve immediately and enjoy the crackly top over the creamy pumpkin custard.

Video