Delicious smooth and creamy creme brulee is infused with the warm flavors of pumpkin. This fall dessert will be your new favorite. Step-by-step photos teach you how to bake this pumpkin creme brulee recipe.

pumpkin creme brulee served next to a pumpkin on a white marble surface with an orange linen

If you've been around CBQ for a while you must know I love creme brulee. I have six other recipes for this smoothy creamy custard topped with a crunchy sugar topping. So it was only a matter of time until I made a fall version.

You should keep in mind though the texture of this pumpkin creme brulee is not quite as smooth as my vanilla bean creme brulee because of the addition of the pumpkin. It changes the texture sightly. Don't get me wrong this is still a silky, smooth, custard though!

These would be a great make-ahead Thanksgiving dessert.

spoon taking a bite of pumpkin creme brulee in a white ramekin on a white marble surface with an orange linen

Let's get to the recipe

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Ingredients
Instructions
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Ingredients

The ingredient list is small but mighty when it comes to creme brulee.

Heavy Whipping Cream. You must make sure you use heavy whipping cream, the higher fat content will help create the thicker custard.
Vanilla Bean Pod. In a pinch you can use vanilla bean paste but I prefer to use a vanilla bean pod. I keep mine in my freezer to last. You just cut in a pod in half and the back of a knife to scrape all the seeds out.
Pumpkin Puree. Using this creates the color and flavor we want. Make sure you use 100% pure pumpkin puree not pumpkin pie filling!
Large Egg Yolks. Make sure you do not get any egg white in the yolks.
Granulated Sugar. You'll use some sugar to sweeten the pumpkin custard as well as additional sugar for creating the iconic crunchy sugar topping.
Pumpkin Pie Spice. This warm, spicy flavor is iconic for fall desserts. If you don't have any on hand check out my post on how to make pumpkin pie spice. You just need nutmeg, cinnamon, cloves, ginger, and all spice!

Instructions

Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans.

close up of vanilla beans scraped from the pod

In a thick-bottomed saucepan over medium-low heat cook the heavy cream, pumpkin puree, vanilla bean, and actual vanilla bean pod.

heavy cream, pumpkin, vanilla bean in a metal pot

Stirring constantly, cook until mixture comes to a slight simmer just before a boil. Then take off heat and place lid on and let steep for 10 minutes.

In a large roasting pan place 5 (7oz) ramekins inside and put the kettle on to boil and preheat the oven to 325F/163C.

egg yolks and sugar in a glass bowl on a white marble surface with an orange linen

In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes.

egg yolks and sugar whisked together in a glass bowl on a white marble surface with an orange linen

Then mix in the pumpkin pie spice.

pumpkin pie spice added to whipped egg mixture in a glass bowl on a white marble surface with an orange linen

Remove vanilla bean pod from the cream mixture.

cream mixture warmed in a metal pot on a white marble surface with an orange linen

Slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle.

pumpkin creme brulee mixture mixed together then strained through a fine metal sieve on a white marble surface with an orange linen

Once completely mixed pour the mixture evenly into ramekins. Place the pan on the oven rack and pour boiling hot water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins to create a water bath.

pumpkin creme brulee mixture poured into ramekins then hot water poured into the pan

Bake for 32-42 minutes, you want the center of the creme brulee's to be set but have a little bit of jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C.

You don't want to overbake the custard otherwise the texture will be very eggy and grainy.

Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack to cool to room temperature. Place in the fridge for at least 4 hours or overnight before serving.

kitchen torch bruleeing pumpkin custard in a ramekin on a white marble surface with an orange linen

When ready to serve sprinkle 1 tablespoon of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. You could add a sprinkling of ground cinnamon or pumpkin pie spice on top for extra flavor too!

Yes, while the results from a broiler might not be as evenly burned as when using a kitchen torch you can most definitely use a broiler to brûlée your custard. Turn your broiler on and place the ramekins under the broiler for a minute or two, be very careful as they can burn quickly.

More pumpkin recipes

For a delicious autumn breakfast brunch party try my pumpkin coffee cake recipe!

These pumpkin cheesecakes bars are the perfect hand-held dessert!

Ever had a chewy pumpkin cookie?! They are the best check out my pumpkin chocolate chip cookies!

half eaten pumpkin creme brulee in a white ramekin on a white marble surface with an orange linen

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Pumpkin Creme Brulee

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Print Recipe

Total Time: 15 minutes
Yield: 5 Ramekins 1x

Ingredients

Units Scale

16oz Heavy Whipping Cream
1 Vanilla Bean Pod, cut in half and scraped
4oz Pumpkin Puree
4 Large Egg Yolks
100 grams Granulated Sugar
½ Teaspoon Pumpkin Pie Spice
Additional sugar for serving

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Instructions

Cut your vanilla bean open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. In a thick-bottomed saucepan over medium-low heat cook the heavy cream, pumpkin puree, vanilla bean, and actual vanilla bean pod. Stirring constantly, cook until mixture comes to a slight simmer just before a boil. Then take off heat and place lid on and let steep for 10 minutes.
In a large roasting pan place 5 (7oz) ramekins inside and put the kettle on to boil and preheat the oven to 325F/163C.
In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a handheld electric whisk beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes. Then mix in the pumpkin pie spice.
Remove vanilla bean pod from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle.
Once completely mixed pour the mixture evenly into ramekins. Place the pan on the oven rake and pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.
Bake for 32-42 minutes, you want the center of the creme brulee's to be set but have a little bit jiggle, if you want to use an instant-read thermometer the internal temperature should be 170F/77C. Take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Place in the fridge for at least 4 hours or overnight before serving.
When ready to serve sprinkle 1 tablespoon of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. You could add a sprinkling of ground cinnamon or pumpkin pie spice on top for extra flavor too!