Pumpkin Spice Crème Brûlée

Looking for the perfect fall dessert? This Pumpkin Spice Crème Brûlée is a dreamy blend of creamy custard, pumpkin puree, and warm spices, finished with a caramelized sugar crust that you’ll love cracking into. It’s an elegant yet easy dessert for any autumn occasion.

Table of Contents

• Ingredients
• Additions, Variations, and Substitutions
• Instructions
• Tips for Making Ahead, Leftovers, and Storage
• Serving Suggestions
• Fun Egg Facts
• Other Pumpkin Recipes To Try!
• Connect with Me!

Crème brûlée has always been a favorite in my house, but as fall approaches, I love adding a seasonal twist. That’s when this Pumpkin Spice Crème Brûlée was born—combining the silky richness of classic crème brûlée with the cozy, warming flavors of pumpkin pie. It’s the ultimate dessert heading into the Holiday’s or a cozy weeknight treat!

As a food content creator, I’m always experimenting with ways to elevate simple, everyday recipes, and this one hits the mark every time. Plus, using fresh, high-quality eggs from local Alberta farmers ensures the custard has that perfect creamy texture.

Fun fact: eggs are packed with protein and essential nutrients, making them a powerhouse ingredient in both savory and sweet dishes. They are one of the few foods considered to be a complete protein, because they contain all 9 essential amino acids. You can read more about the health benefits of eggs over on eggs.ab.ca and tons more egg recipes here!

Ingredients

• Heavy Cream: The base of any good crème brûlée, it provides that ultra-smooth texture.
• Brown Sugar and Vanilla Extract: Adds a deeper, molasses-like sweetness that complements the pumpkin perfectly.
• Spices: A blend of cinnamon, nutmeg, and ginger brings all the cozy fall flavors into this dessert.
• Egg Yolks: This is the secret to a rich, velvety custard. But don’t toos the egg whites! Use them for other baking projects or a egg white scramble!
• Pumpkin Puree: Adds subtle flavor and a beautiful color to the custard.
• Granulated Sugar: For that classic caramelized brûlée topping.

Additions, Variations, and Substitutions

• Vanilla Bean: For an extra layer of flavor, add a scraped vanilla bean or vanilla bean paste to the cream mixture in place of the vanilla extract.
• Dairy-Free Option: You can easily swap the heavy cream for coconut cream for a dairy-free version. It adds a slightly tropical twist while keeping the texture smooth.
• Toppings: While crème brûlée is traditionally topped with caramelized sugar, feel free to add a dollop of whipped cream or a sprinkle of pumpkin spice for extra flair.

Instructions

1. Heat the Cream Mixture: In a saucepan over medium heat, combine the heavy cream, ¼ cup of brown sugar, cinnamon, nutmeg, ginger, and salt. Stir until the sugar dissolves, then bring to a simmer. Remove from heat.
2. Whisk the Yolks and Pumpkin: In a separate large bowl, whisk the egg yolks with the remaining ¼ cup of brown sugar and pumpkin puree until smooth.
3. Temper the Eggs: Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to avoid scrambling the eggs.
4. Strain and Pour: Strain the mixture through a fine sieve into a large measuring cup or bowl to remove any solids. Divide the custard evenly among the ramekins.
5. Preheat and Prepare: Preheat your oven to 325°F (160°C). Set out 6 ramekins in a baking dish.
6. Bake: Ffill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.
7. Chill: Let the custards cool to room temperature, then refrigerate for at least 4 hours (or overnight).
8. Caramelize the Sugar: Before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar, or broil in the oven for 5-10 minutes until golden and bubbly.
9. Serve: Let the sugar harden for a few minutes before serving. Enjoy with a crack of the sugar crust and a creamy, spiced custard inside!

Tips for Making Ahead, Leftovers, and Storage

• Make-Ahead: You can prepare the custards up to 2 days ahead, store them in the fridge, and caramelize the sugar just before serving.
• Storage: Store in the fridge without the sugar topping. Add the sugar and torch right before serving.
• Freezing: While crème brûlée isn’t ideal for freezing due to the custard’s delicate texture, you can freeze the uncooked custard mixture if needed and bake when ready.

Serving Suggestions

Pair this Pumpkin Spice Crème Brûlée with whipped cream and a dash of extra cinnamon or nutmeg for a truly festive dessert. It’s the perfect ending to a fall dinner party or a cozy Holiday meal!

Fun Egg Facts

Did you know that Alberta eggs are a rich source of high-quality protein, vitamins, and minerals? Each egg has only 70 calories but is packed with nutrients like Vitamin D, iron, and choline. Using farm-fresh eggs from Alberta in this recipe not only guarantees a delicious custard but also contributes to a healthy diet! Learn more about the benefits of eggs at Eggs Alberta.

Other Pumpkin Recipes To Try!

• Pumpkin Oatmeal Cookies
• Pumpkin Walnut and Chocolate Chip Cookies
• Pumpkin Snickerdoodle Cookies
• Pumpkin Walnut and Cranberry Cake
• Pumpkin Spice Bread

Connect with Me!

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