Perfect fall dessert for Thanksgiving Pumpkin Creme Brûlée Recipe with step by step video tutorial

Pumpkin Creme Brûlée Recipe

If you don't already love Creme Brulee, you will now with this pumpkin creme brulee. Rich, creamy, decadent and irresistible. Everyone will think you worked so hard to create this dessert, but actually, it's surprisingly easy. There is no better pumpkin dessert for Thanksgiving or Christmas than a pumpkin creme brulee.
5 from 18 votes
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Course: Desserts
Cuisine: French, Italian
Keyword: Creme Brulee Dessert, fall, Pumpkin, Thanksgiving
Prep Time: 5 minutes
Cook Time: 30 minutes
4 hours
Total Time: 35 minutes
Servings: 6 servings
Calories: 233kcal
Author: Veena Azmanov


For the Creme

For the Top

  • 65 grams sugar


  • Preheat oven 150 C/ 300 F.

Heat Cream

  • Place cream, vanilla and salt in a saucepan over medium heat.
  • If using vanilla bean, split the bean in half length way, scrape the insides with the back of a knife, and add it to milk along with the bean.

Combine Egg yolks

  • In a separate bowl, combine egg yolk and sugar.
  • Add pumpkin puree (and pumpkin spice if using) and whisk until light and fluffy.
  • Combine milk to yolks mix (tempering).
  • When the cream is almost boiling, gradually pour the hot cream into the egg yolk mixture - stirring constantly.
  • When all the cream has been incorporated, strain the mixture thru a sieve. (remove vanilla bean).

Baking the Creme Brulee

  • Place ramekins/creme brulee dishes in a deep baking tray.
  • Divide mixture equally into 6 ramekins /creme brulee dishes.
  • Carefully place the baking tray in the oven on the center rack.
  • Pour 2 cups hot water into the baking tray outside the ramekins.
  • Bake until the center is set but still slightly shaky - about 30 minutes.
  • Carefully remove from the oven onto a cooling rack.
  • Place in the fridge to chill for at least 4 hours.

Torch the top before serving

  • When ready to serve, sprinkle one teaspoon (or more) granulated sugar over each custard.
  • Spread evenly by swirling the ramekin in your hand.
  • Shake off any excess and clean the rim of the ramekin.
  • Carefully caramelize the sugar using a blowtorch.
  • Pass the torch flame over the sugar in a circular motion to get a more even color.
  • The sugar should turn amber and smooth but also hard which cracks like glass when eating.
  • Do not touch hot sugar at this point as it can cause serious burns. Wait for the bubbles to cool off.
  • Enjoy!



Calories: 233kcal | Carbohydrates: 19g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 122mg | Sodium: 67mg | Potassium: 63mg | Fiber: 0g | Sugar: 17g | Vitamin A: 2645IU | Vitamin C: 0.7mg | Calcium: 38mg | Iron: 0.3mg