Pumpkin Pie Crème Brûlée
Change things up with a delicious spin on the classic pumpkin pie! Creamy pumpkin spice custard and a crunchy sugar crust make this the ultimate decadent dessert! It's also a lot easier to make than you would think and is sure to impress dinner guests!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 2 cups heavy cream or whipping cream
- 1 1/4 tsp pumpkin pie spice
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 4 egg yolks
- 1/2 cup granulated sugar plus more for brûlée topping
- 1 tsp vanilla extract
- pinch salt
Preheat oven to 325°F. Arrange 6-8 ramekins (see recipe notes) inside of a baking dish and set aside.
In a small saucepan on medium heat, add cream and pumpkin pie spice and bring to a light simmer for about 5 minutes. Remove from heat.
Meanwhile, in a medium sized bowl whisk together pumpkin puree, egg yolks, sugar, vanilla and salt. Slowly add cream mixture to pumpkin mixture while continuing to whisk until thoroughly combined.
Pour mixture into ramekins, filling 1/2 - 3/4 of the way. Add enough boiling water into the baking pan (NOT in with the pumpkin mixture) to go halfway up the sides of the ramekins. Bake for 35-45 minutes. The mixture should be just set but still jiggle a little. Remove from oven and baking pan and allow ramekins to cool down to room temperature.
Cover ramekins with plastic wrap and put into the fridge for at least 3 hours or overnight.
Shortly before serving, remove from fridge. Add an even layer of granulated sugar over the top of each ramekin, about 1 - 2 tbsp of sugar each. If using a torch, heat the sugar until it melts and starts to crisp up. Alternatively, you can place the crème brûlées under the broiler for a few minutes until the sugar is bubbling - watch carefully to ensure it does not burn! If using the broiler, place them in the freezer afterwards for 5-10 minutes to cool ensuring you are careful as the ramekins will be quite hot to touch (see recipe notes).
Serve and enjoy!
The number of ramekins you will need will depend on how big or deep your ramekins are. When I made mine I ended up using 4 smaller sized ramekins and 3 slightly larger ones.
Using the broiler - I prefer using a torch as I found using the broiler didn't give exactly the same level of caramelization, but it was still delicious done that way!