Get a delicious recipe for pumpkin creme brulee! This dessert is perfect for autumn, including Thanksgiving. Filled with seasonal spices.

Is it September 1st yet? That’s what I ask myself every year for pretty much all of August. Because when August comes? I know we’re not that far from all the pumpkin spice!

Yes, I’m one of those people. I absolutely love pumpkin recipes, especially pumpkin desserts. But, I also don’t want to take it too far and burn everyone out, so I wait until September 1st to start baking with gourds.

This time, the recipe is my (somewhat infamous) pumpkin creme brulee! It’s a perfectly delicious and creamy dessert that is going to be a highlight of your autumn dinner parties. It’s great for Thanksgiving, too.

You can use almost any kind of ramekin to make this creme brulee, but I’ve found that ramekins shorter than 1.5” cook more evenly. Also there are pumpkin ramekins, just because I want you to know that.

This dessert can be made up to 48 hours in advance. Just keep the ramekins covered in the fridge and then continue with the final step when you’re ready to serve.

Are you ready to check out this pumpkin spice creme brulee recipe? Here’s what you’re going to need:

Ingredients

2 ¾ cups heavy whipping cream
6 large egg yolks
1 ¼ cups granulated sugar (divided)
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla bean paste

Thoughts About This Recipe

Pumpkin puree adds pumpkin flavor and orange color to the pumpkin brulee.
Pumpkin pie spice adds warmth and earthiness – and classic pumpkin flavor! If you don’t have any, you can substitute ¾ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg.
Vanilla bean paste adds vanilla flavor and little specks of vanilla caviar to this recipe. If you don’t have any, feel free to substitute 1 teaspoon of vanilla extract or the caviar from one vanilla bean.

Once you’re done making and sampling this tasty fall dessert, I’d love for you to let me know what you think of it in the comments!

Get the printable recipe card below:

Pumpkin Creme Brulee

Make this pumpkin spice creme brulee recipe that is perfect for fall! Serve it for an autumn celebration, Thanksgiving, or any other occasion that you'd like a special dessert.

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Prep Time: 15

Cook Time: 40

Cool Time: 5

Total Time: 5 55

Servings: servings

Equipment

8 Ramekins
1 Saucepan small
1 Casserole Dish
1 Mixing bowl(s)
1 Whisk
1 Kitchen torch

Ingredients

2 3/4 cups heavy whipping cream
6 egg yolk(s) large
1 1/4 cups granulated sugar divided
1 cup pure pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla bean paste

Instructions

Preheat the oven to 350F.
Add the heavy cream to a small saucepan set over medium heat. Heat just until the cream begins to steam, but make sure it doesn’t boil. Once you see small bubbles around the edge of the cream, it's ready.
In a large bowl, whisk together the egg yolks and 1 cup of the sugar. Whisk until the egg yolks are pale yellow, about 2 minutes.
Slowly whisk in the hot cream, stirring constantly, so the eggs don’t scramble.
Next, add the pumpkin puree, pumpkin pie spice, and vanilla bean paste. Whisk to combine.
Divide the mixture between 8 (6 ounce) ramekins and place the ramekins in a baking dish. Fill the dish with water until it goes half way up the ramekins.
Bake for 35-40 minutes, or until the brulee is fully set in the center.
Remove from the oven and allow the creme brulee to cool to room temperature. Then, transfer them to the fridge to chill for at least 4 hours.
To serve, sprinkle 1-2 teaspoons of granulated sugar over the creme brulee and toast the top with a kitchen torch. Hold torch a few inches away.