Pumpkin Crème Brûlée serves creamy pumpkin custard topped with a crunchy sugar crust. A great way to kick off fall and #PumpkinWeek!

Pumpkin Creme Brulee

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

I got my first taste of making Crème Brûlée last year. It was a bit intimidating at first. Make the custard, strain it, get it to the right thickness and a crispy crust. It’s not as hard as it sounds!
But let’s say that maybe you don’t want to fuss with a dessert. Pumpkin Crème Brûlée is for you.
By using pumpkin puree, you get to skip the straining and blending! Easy custard and you still get to use a torch. Ha!

pumpkin creme brulee

I like to add a sprinkle of toasted walnuts, grated ginger, cinnamon and orange zest as garnish. Just a bit more fall, Y’all!

Pumpkin Crème Brûlée

Print Recipe

Servings 4 servings

Ingredients

1 cup pumpkin puree
1 cup heavy cream
4 egg yolks
1/4 cup sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 cup extra fine sugar for crust topping
1/4 cup chopped toasted walnuts, optional
orange zest, grated fresh ginger, optional

Instructions

In a medium-sized saucepan over medium heat, bring cream and pumpkin to a simmer, stirring often. Cook for about 1 minute. Remove from heat
and stir in vanilla and cinnamon. Allow mixture to steep for about 30 minutes at room temperature to infuse flavors.
In a medium-sized bowl, whisk together yolks and sugar until light and lemon colored, about 1 minute. Gently fold in cream mixture.
Preheat oven to 300 degrees. Place 3 6-ounce Creme Brûlée or shallow dishes in a roasting pan. Pour custard into dishes and place pan on middle rack in the oven. Pour hot water into pan about halfway up the sides of the custard filled dishes. Bake until set but still jiggly in the center (about 35 to 40 minutes. be careful to not overbake. Custard will set up the rest of the way as it cools. Remove from water bath and cool at room temperature about 15 minutes before refrigerating. Cool in refrigerator at least 2 hours and up to 2 days before applying sugar crust.
Brûlée tops by sprinkling a thin layer of super fine (regular sugar is okay too) evenly over the top. Torch by passing flame in small circles, over the top. Sugar should start to bubble. Apply flame just
long enough to brown. Crust will harden as it cools.