Cook the heavy cream, pumpkin puree, vanilla bean, &  vanilla bean pod.  Once simmering, take off heat and steep for 10 minutes.

Warm the Cream

Beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes.

Whisk Egg Yolks & Sugar

Step 2

Make sure the pumpkin pie spice is fully incorporated.

Mix the Pumpkin Spice

Step 3

Remove vanilla bean pod from the cream mixture and slowly pour the cream into the egg mixture then strain.


Step 4

Pour the mixture evenly into ramekins and bake in a water bath. Once done baking let cool then cover in plastic wrap and chill in the fridge for at least 4 hours.

Bake the Custard

Step 5

Sprinkle sugar on top swirling the ramekin so the sugar is spread evenly and  torch the top of the creme brûlée until sugar has caramelized and hardened.

Torch the Tops

Step 6