Description
This decadent Pumpkin Crème Brûlée recipe combines the creamy richness of traditional crème brûlée with the warm, autumnal flavors of pumpkin and spices. Perfect for fall gatherings or holiday desserts, it can be served in mini pumpkins for a striking presentation or in ramekins. The smooth custard is lusciously infused with pumpkin puree, cinnamon, ginger, and vanilla, finished with a crisp, caramelized sugar topping.
Ingredients
Scale
Custard Base
- 2 cups Heavy Cream (476g)
- ⅓ cup Granulated Sugar (67g), plus extra for topping
- 4 large Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 cup Pumpkin Puree (245g)
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Salt
- 4 Mini Pumpkins (optional, for serving) or ramekins
Instructions
- Prepare the Serving Vessels: If using mini pumpkins, cut off the tops and scoop out the seeds and pulp, creating hollow containers. If not using pumpkins, prepare ramekins for the custard.
- Heat the Cream: In a saucepan, gently heat the heavy cream over medium heat until it begins to simmer, then remove from heat.
- Mix Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and ⅓ cup granulated sugar until the mixture is pale and slightly thickened.
- Combine Pumpkin and Spices: Add pumpkin puree, cinnamon, ground ginger, vanilla extract, and salt to the egg yolk mixture and whisk until fully incorporated.
- Temper the Eggs: Slowly pour the hot cream into the pumpkin and egg yolk mixture while whisking constantly to prevent scrambling the eggs.
- Strain the Custard: Pour the mixture through a fine-mesh sieve into a large bowl to ensure a smooth custard by removing any cooked egg bits or spice clumps.
- Fill the Containers: Pour the smooth custard evenly into the hollowed mini pumpkins or ramekins.
- Set up Water Bath: Place the filled pumpkins or ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the containers to create a water bath.
- Bake the Custard: Preheat oven to 325°F (163°C). Bake in the oven for about 40-50 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool and Chill: Remove the pumpkins or ramekins from the water bath and cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set.
- Caramelize the Sugar Topping: Just before serving, sprinkle a thin, even layer of granulated sugar over the custard surface. Using a kitchen torch, caramelize the sugar until golden and crisp. If you don’t have a torch, place under a broiler for 2-3 minutes watching closely.
- Serve: Let the caramelized sugar harden for a minute, then serve immediately for a contrast of creamy custard and crunchy topping.
Notes
- If mini pumpkins are unavailable, traditional ramekins work perfectly.
- Be careful not to scramble the eggs when tempering—pour the hot cream slowly while whisking.
- The water bath ensures even, gentle cooking to prevent curdling.
- For a deeper pumpkin flavor, use fresh roasted and pureed pumpkin.
- Use a kitchen torch to get the best caramelized sugar topping, but the broiler method is an effective alternative.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: pumpkin crème brûlée, pumpkin dessert, autumn dessert, baked custard, fall recipe, crème brûlée recipe, pumpkin puree dessert