Pumpkin Spice Crème Brûlée Recipe

Oh, if you’re anything like me, the cozy flavors of fall find their way into my kitchen as soon as the air starts to turn crisp—and that’s exactly why I’m so excited to share this Pumpkin Spice Crème Brûlée Recipe with you. I absolutely love how this dessert combines the rich, creamy decadence of classic crème brûlée with warm, comforting pumpkin spice. It’s the perfect treat to impress guests or just make an ordinary evening feel special.

This recipe is a total game changer in my house, especially during holiday dinners or chilly weekends when you want a dessert that feels both luxurious and seasonal. What makes this Pumpkin Spice Crème Brûlée Recipe stand out is how it bakes right inside mini pumpkins, creating a stunning presentation and infusing the custard with subtle earthy sweetness. Trust me, once you try it, you’ll want to make it over and over again.

this Recipe

Ingredients You’ll Need

The magic of this Pumpkin Spice Crème Brûlée Recipe comes from simple, familiar ingredients combined thoughtfully to create layers of flavor. Using fresh pumpkin puree and warm spices alongside rich cream and eggs makes all the difference. Here’s what you’ll want to have ready before you get started.

• Heavy cream: Adds the silky richness every crème brûlée needs.
• Vanilla bean paste: I find this gives a deeper vanilla flavor compared to extract—totally worth it!
• Egg yolks: The base for that custardy texture—fresh is best.
• Granulated sugar: Sweetens and caramelizes beautifully for the brûlée topping.
• Pumpkin puree: Use fresh or canned without added spices for best control over flavor.
• Kosher salt: It balances sweetness and enhances all those cozy spice notes.
• Ground cinnamon, ginger, nutmeg, and cloves: Classic pumpkin spice mix that fills your kitchen with warmth as you bake.
• Mini pumpkins: These are your edible crème brûlée dishes—choose ones about 5 ½ inches wide and 3 inches tall for even baking.

Variations

I love making this Pumpkin Spice Crème Brûlée Recipe my own by tweaking the spices or presentation. Feel free to get creative and adjust the cinnamon or nutmeg levels to suit your taste, or even try swapping out some spices for a fun twist. It’s all about making it work for you!

• Spice it up: Once, I added a pinch of cardamom, which gave it an unexpected but delicious kick—try it if you like your desserts a bit more complex.
• Dairy-free version: I haven’t tested this one myself, but using full-fat coconut milk instead of heavy cream could be a good start for those avoiding dairy.
• Mini ramekins: If you don’t have pumpkins, making this recipe in individual ramekins cuts down bake time and is super convenient.
• Maple sugar topping: Try replacing granulated sugar with maple sugar for a subtly different brûlée flavor that screams fall.

How to Make Pumpkin Spice Crème Brûlée Recipe

Step 1: Prep Your Pumpkins and Oven

Start by preheating your oven to 325°F. While it warms up, wash your mini pumpkins and carefully cut off the tops. Using a serrated knife helps because pumpkin skin can be tough. Scoop out the seeds and stringy bits until you have a hollow shell for your custard. To keep the pumpkins stable while baking, I like to scrunch up some foil sheets into rings—these work perfectly as little pillows for your pumpkins on the baking tray.

Step 2: Whisk Up That Silky Custard

Pour the heavy cream and vanilla bean paste into a saucepan and gently heat until just simmering—you’ll want to see steam and little bubbles around the edges but avoid boiling. Meanwhile, whisk your egg yolks with sugar until the mixture becomes light and leaves a trail when you lift the whisk—this aeration is key for a smooth texture. Next, mix in pumpkin puree and spices along with the pinch of salt to balance flavors. Slowly add the hot cream into the egg mixture, dribbling it in while whisking constantly so you don’t scramble your eggs.

Step 3: Fill, Water Bath, and Bake

Carefully pour the custard into each prepared pumpkin, leaving a little space at the top. Place your pumpkins on those foil rings arranged on a baking sheet with a lip, then very carefully pour boiling water into the tray until it reaches just below the pumpkin rims—this water bath helps the custard cook gently and evenly. Bake for about 50 minutes to an hour and 10 minutes; the centers should be lightly jiggly but mostly set. Patience here really pays off!

Step 4: Chill and Brûlée the Tops

Once baked, let the pumpkins cool completely, then refrigerate them for at least 4 hours or up to a couple of days. When you’re ready to serve, sprinkle a very thin, even layer of granulated sugar on top, then carefully torch it until it melts and forms that signature crackly crust. I like to repeat the sugar and torching 2-3 times to get a perfectly even caramelized top—just be sure to tie back your hair and remove anything flammable before torching!

How to Serve Pumpkin Spice Crème Brûlée Recipe

Garnishes

I love keeping garnishes simple so the pumpkin spice flavor shines through. A light dusting of cinnamon or a few toasted pecans sprinkled on top adds a lovely crunch and extra warmth. Sometimes, I’ll add a small dollop of whipped cream flavored with a hint of vanilla—just enough to complement without overpowering the custard.

Side Dishes

This Pumpkin Spice Crème Brûlée pairs wonderfully with a robust cup of spiced tea or coffee to balance the sweetness. If you’re serving it at a dinner party, a light fresh fruit salad with citrus or pomegranate seeds offers a refreshing contrast alongside the creamy dessert.

Creative Ways to Present

For a festive touch, especially at Halloween or Thanksgiving, I’ve carved little faces on the pumpkins before baking, turning the brûlée into adorable edible jack-o’-lanterns. You can also place them on a rustic wooden board decorated with autumn leaves and cinnamon sticks to create a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

After enjoying this dessert, any leftovers store beautifully covered in the fridge for up to two days. If you’ve already torched the sugar topping, the crust might soften, but the custard will stay creamy and delicious. Just cover tightly to avoid absorbing any fridge odors.

Freezing

I don’t usually freeze this one because the custard’s texture can change slightly when thawed. But if you want to try, freeze before torching the sugar, wrapped tightly in plastic, and thaw overnight in the fridge. Torch just before serving for the freshest top.

Reheating

Reheating crème brûlée is a bit tricky because you want to avoid cooking the custard further. I prefer to serve it chilled, but if you must warm it, do so gently in a low oven for just a few minutes. Then torch the sugar topping fresh to bring back that delightful crackle.

FAQs

Final Thoughts

I still remember the first time I made this Pumpkin Spice Crème Brûlée Recipe—it was a chilly fall afternoon, and the warm spices filling my kitchen just felt like a big, comforting hug. Since then, it’s become my go-to festive dessert whenever I want to impress without the fuss. Give it a try yourself; you’ll love how effortlessly it blends elegant technique with seasonal charm. And trust me, your friends and family will be asking for seconds before you even get a chance to sit down!

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