Creamy, smooth and so easy to make, Pumpkin Spice Creme Brûlée is the dessert recipe you need for all your fall gatherings. So simple and so addicting with a crisp sugar crust that’s just begging to be cracked with a spoon. 

Pumpkin Creme Brulee in a white ramekin with a blue and white spoon.

Pumpkin spice fans….are you ready? I love a good pumpkin dessert but by this time of year I’m almost already over it.  But this Pumpkin Creme Brûlée recipe gets me every time. It’s the ultimate pumpkin treat that’s simple to make with just a few ingredients.

The best part, besides eating it, is that it’s perfect for making in advance so entertaining is a breeze.

PUMPKIN CREME BRULEE

Much like a Pumpkin Custard or the filling for a pumpkin pie, this easy creme brulee recipe is light, creamy and subtly spiced with pumpkin pie seasoning. 

Creme Brûlée is a dessert made up of a rich custard base topped with a crunchy shell of burnt sugar. Also known as Burnt Creme or Trinity Cream, classic creme Brûlée is normally served chilled and is warmed slightly by the creme Brûlée torch that is used to caramelize the sugar topping.

It’s like a creamy, sweet bite of fall that’s simply irresistible. We love to serve it as an alternative to pie for Thanksgiving dinner but it’s great during the cooler months as a fun dessert on any night of the week.

Overhead shot of pumpkin creme brulee in white ramekins.

HOW TO MAKE IT

Pumpkin Spice Creme Brulee is simple to make in under an hour.  You’ll have to leave time for it to chill and it’s best if you make it a day in advance.

Heat the half and half with a bit of cream in a saucepan.

Stir in the pureed pumpkin, pumpkin pie spice and a few extra spices until smooth.

Whisk in the eggs and sugar.

Cook until beginning to thicken. 

Arrange the ramekins on a baking sheet or roasting pan.

Divide the cream mixture evenly among the ramekins.

Fill the roasting pan with hot water until it reaches halfway up the ramekins. 

Bake for 50 minutes or until set.

Cool to room temperature then refrigerate.

Sprinkle the custard with the sugar and melt with a kitchen torch until caramelized.

Pumpkin creme brulee in a white ramekin with a blue and white spoon and a pile of gingersnap cookies.

PRO TIPS

  • Plan ahead….the Very Best Creme Brûlée recipe is best if made in advance. At least a day is optimal. This gives the custard time to chill and set up in the fridge.
  • Ramekins….Be mindful of the size of your custard cups. I used 6 6-ounce ramekins with a baking time of approximately 50 minutes until they seemed set up. If you go bigger they will take longer to cook. So, if your custard is about 1 inch deep….baking time will be approximately 30 minutes…..2 inches deep and you’re looking at about approximately 50-60 minutes of baking time. Low and slow is the only way to go. The shallower your dishes, the better.
  • Sugar…Don’t go too heavy handed when sprinkling the top with sugar for the brûlée step. And be sure to coat evenly for best results. You don’t want to leave the torch in one spot too long because it will begin to cook the custard beneath the sugar crust…and that’s no good.
  • Bain Marie…aka the water bath for your creme brulee.  Don’t skip this step because it helps ensure your custard cooks gently without any hot spots that could scramble the eggs. AND be careful not to get any water in the custard mixture because it will cause your custard not to set up at all.
  • Temper the Eggs….When adding the milk mixture to the eggs, be sure to do it slowly and whisking constantly so you don’t scramble the eggs. Pouring the hot milk into the eggs too quickly will result in very lumpy (and very egg-y tasting) creme Brûlée.
  • STRAINING – IF you do end up with a few lumps in your custard, you can strain it through a fine mesh strainer to remove the lumps. But that’s best as a last resort.

Pumpkin custard in a white dish with a blue and white ceramic spoon in it.

HOW TO SERVE IT

This Pumpkin Creme Brulee recipe is great on it’s own but we love topping it with a dollop of whipped cream and a sprinkle of homemade gingersnaps. 

My favorite part of the Pumpkin Spice Creme Brûlée is the crispy sugar topping…it’s fun to make and fun to eat. The crunchy contrast to the smooth custard is creme brûlée perfection.  Just what you’d expect in such a swanky dessert, your guests will think you slaved for hours but really..it just takes under an hour from start to finish.

MORE PUMPKIN DESSERTS

If you like this recipe be sure to try this Pumpkin Bread Pudding and this ice box cake.  We also are loving this Pumpkin Dump Cake, lately because it’s so super easy and these Pumpkin Spice Donuts are made with just TWO ingredients.

Pumpkin crunch cake with whipped cream on top.

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Get the Recipe: Pumpkin Spice Creme Brûlée

The best dessert got a fall makeover, Pumpkin Spice Creme Brûlée is the sweet treat you'll crave all year long.
5 from 1 vote

Ingredients

  • 1 1/2 cups half and half
  • 1 1/2 cups heavy cream
  • 3 tablespoons canned pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 5 egg yolks
  • 3 tablespoons granulated sugar

Instructions 

  • Preheat oven to 300 degrees.
  • In a medium saucepan over medium heat, add the Pumpkin Pie Spice Creamer, heavy cream, pumpkin puree, cinnamon and nutmeg stirring to combine.
  • Bring the mixture to a simmer and turn off the heat.
  • In a small bowl, whisk together the egg yolks and sugar until the mixture becomes a pale yellow color.
  • Temper the egg mixture by slowly adding 1 cup of the hot cream to the bowl while whisking constantly.
  • Slowly add the egg mixture to the saucepan while whisking the cream mixture until everything is incorporated.
  • Turn the heat to low and cook the cream until it begins to thicken stirring constantly, approximately 5 minutes. Do not boil.
  • Divide the mixture evenly amoung 6-4 ounce ramekins and transfer to a baking sheet.
  • Transfer the baking sheet to the oven and bake for 40-50 minutes or until the edges are slightly firm and dry to the touch. (The center of the custard will still be jiggly.)
  • Cool the ramekins on a wire rack for 30 minutes and transfer to the refrigerator to chill overnight.
  • Before serving, spread 1 tablespoon granulated sugar evenly over the surface of the custard and melt with a kitchen torch. Or transfer to a baking sheet and melt the sugar under a broiler for 2-3 minutes watching to ensure the sugar doesn't burn.
  • Serve immediately.

Notes

Pumpkin Creme Brulee can be made up to 3 days in advance and stored in an airtight container in the refrigerator. 
Sprinkle the sugar and brulee right before serving.
Serving: 6g, Calories: 361kcal, Carbohydrates: 12g, Protein: 6g, Fat: 33g, Saturated Fat: 20g, Cholesterol: 267mg, Sodium: 55mg, Potassium: 155mg, Fiber: 1g, Sugar: 7g, Vitamin A: 2472IU, Vitamin C: 1mg, Calcium: 129mg, Iron: 1mg