Pumpkin Creme Brulee Recipe

Pumpkin Creme Brulee Recipe

How To Make Pumpkin Creme Brulee

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Preparation: 15 minutes
Cooking: 35 minutes
Total: 50 minutes



  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 4 tablespoons brown sugar, for caramelizing


  1. Preheat oven to 325°F (165°C). Place four 6-ounce ramekins in a roasting pan.

  2. In a medium bowl, whisk together the egg yolks and granulated sugar until well combined.

  3. Add the pumpkin puree, heavy cream, vanilla extract, cinnamon, ginger, nutmeg, and cloves to the bowl. Whisk until smooth and fully incorporated.

  4. Divide the mixture equally among the ramekins. Fill the roasting pan with enough hot water to reach halfway up the sides of the ramekins.

  5. Carefully transfer the roasting pan to the preheated oven. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

  6. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or overnight, to fully chill.

  7. Just before serving, sprinkle 1 tablespoon of brown sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden crust.

  8. Serve immediately and enjoy the creamy and rich pumpkin creme brulee.


  • Calories : 385kcal
  • Total Fat : 29g
  • Saturated Fat : 17g
  • Cholesterol : 275mg
  • Sodium : 24mg
  • Total Carbohydrates : 27g
  • Dietary Fiber : 2g
  • Sugar : 22g
  • Protein : 5g
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