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The best part is breaking through the hard candy topping. The second best part is, well, it’s pumpkin!‘Tis the season for pumpkin recipes. We’vealreadyposted anoriginal creme bruleeandespresso creme brulee. I couldn’t resist making one with pumpkin!Can you tell I love this stuff?
This dessert is easy and can be prepared ahead of time; making it an ideal party desert. I also love to fire up my torch to make that amazing candy top. You will impress your guests with these, or if you’d just like to enjoy them yourself; by all means! We used the pumpkin puree that I posted a couple weeks ago, but you are welcome to use the store-bought stuff.
Ingredients for Pumpkin Creme Brulee:
1 3/4 cups heavy whipping cream
3 large whole eggs
1/2 cup sugar(plus extra for caramelizing)
1 cup pumpkin puree (make your own), or if you must; use the canned stuff
1/4 tsp ground cinnamon
What you will need:
-Ovenprooframekins or custard cups
-Ahandheld torch. I purchased a small torch at Home Depot (it’s not meant for creme brulee but works really well).
If you don’t have a torch, you can also top with something creative like a Pecan and maybe a few swirls of caramel. Let me know if you have any other ideas?
How to make Pumpkin Creme Brulee:
Prep:
Pre-heat the oven to 300°F.If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
1. In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.P.S. The colorful mixing bowls and Silicone Whiskareby Trudeau; Colorful tools make cooking more fun (I’ll do a giveaway soon!).
2. Heat 1 and 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently so it doesn’t scorch to the bottom.
3. Slowly add hot cream into the egg/sugar mix. (Whisk while slowly adding the hot cream or you will end up with globs of scrambled eggs).
4. Strain the mixture through a strainerinto a large measuring cup or bowl with a pouring lip.Toss what’s left behind in the strainer.
5. Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
6. Divide the mixture into 8 (4 oz)cups and place in a large casserolebaking dish. Mine fit in two glass baking dishes.Fill the baking dish with boiling water about halfway up the sides of the ramekins.Bake at 300°Ffor 35-40 minutes. The centers of the creme brûlée should barely move when you wiggle the pan.
7. Cool to room temperature, then cover and refrigerate creme brûlée until ready to serve; you can refrigerate them even a week before your event. Maybe I sampled one. hmm hmm hmmm…..
Making the Crisp topping:
Once the brûléesare at least to room temperature, you can caramelize the top. Don’t refrigerate after caramelizing, or the sugar will melt. You want to keep the crisp sugar topping.Put 1 to 2 teaspoons of sugar on each custard, swirlto spread evenly. Heat the top with your torch moving in a circular pattern until the whole surface is caramelizedto a rich amber color.
When you’re ready to eat it, break the sugar topping with a spoon to break it up a little; then enjoy! Oh you’ll love it!
Pumpkin Creme Brulee Recipe
5 from 63 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 10 minutes mins
Cook Time: 40 minutes mins
Total Time: 50 minutes mins
Ingredients
Servings: 8
- 1 3/4 cups heavy whipping cream
- 3 large whole eggs
- 1/2 cup sugar, plus extra for caramelizing
- 1 cup pumpkin puree
- 1/4 tsp ground cinnamon
What you will need:
- -Ovenproof ramekins or custard cups
- -A handheld torch.
Instructions
Pre-heat the oven to 300˚ F
If using homemade pumpkin puree, blend it a little more before using to make it an extra fine puree.
In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended.
Heat 1 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
Slowly add hot cream while whisking (Adding it to quickly can result in scrambled eggs = not good!)
Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.
Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.
Making the Crisp topping:
Brulees must be at room temp or cold to caramelize the tops. Don't refrigerate after caramelizing, or the sugar will melt. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.
- Full Nutrition Label
- Nutrition Disclosure
Course: Dessert
Cuisine: American, French
Keyword: Pumpkin Creme Brulee
Skill Level: Easy
Cost to Make: $