A Day In Candiland » Recipes » Pumpkin Creme Brulee

Pumpkin Creme Brulee

Pumpkin Creme Brulee is a smooth creamy dessert with a lot of flavors and toasted with your kitchen torch. 

Like I said before, I love anything pumpkin. Did you know this pumpkin recipe was gluten-free? I have two great recipe books for creme brulee, which happens to be my favorite dessert. So I was looking in the book and found the recipe for Pumpkin Creme Brulee. You can find some of my other desserts on my easy recipes page.

I had my husband order me a professional torch, because the cheapie one I had, stopped working.
So I made the Pumpkin Brulee and after it cooled and refrigerated for several hours,  he brought home the torch and I went to work on it.


Pumpkin Creme Brulee

Pumpkin Creme Brulee Dessert in ramekins with brulee sugar


Pumpkin Creme Brulee in ramekins
Print Pin
5 from 1 vote

Pumpkin Creme Brulee

Pumpkin Creme Brulee is a smooth creamy dessert with a lot of flavors and toasted with your kitchen torch. 
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 servings
Calories 528kcal
Author Candi


  • 2 cups heavy cream
  • 2 teaspoons Vanilla Extract
  • 8 egg yolks
  • 1/3 cup granulated white sugar (or xylitol)
  • 1 cup pureed pumpkin
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 cup white sugar or xylitol for caramelizing


  • Preheat over to 300 degrees F
  • In a large bowl, whisk together the cream, vanilla, yolks, sugar, pumpkin, cinnamon, nutmeg, and ginger. Blend well. Strain into a large bowl, skimming off any foam or bubbles.
  • Divide mixture among 6 - 8 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 30 or 40 minutes. Remove from oven and leave in the water bath until cooled.
  • Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
  • When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Take your torch and caramelize the top for a few seconds. If you don't have a torch you can put under the broiler for 1 to 2 minutes. Use an inverted pan if needed to get it to 5 inches from flame.


This is the perfect dessert for fall gatherings. It can chill in the fridge for up to 2 days in advance, making it easy to make ahead so you can enjoy the event.


Calories: 528kcal | Carbohydrates: 31g | Protein: 8g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 419mg | Sodium: 42mg | Potassium: 228mg | Fiber: 2g | Sugar: 28g | Vitamin A: 9441IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 2mg
Save this Recipe! Pin it for Later.Mention @candilandblogs or tag #candilandblogs!


This is so smooth and creamy, everyone at my home loved it.

Have you made pumpkin creme brulee before? What other flavors do you like? If you liked this recipe, share it on Pinterest and give it a 5-star review in the comments.

Share these recipes on Pinterest.





Similar Posts


  1. I LOVE creme brulee. I haven't had it in awhile but every time I do its like a party in my mouth LOL. The recipe sounds easy enough to make & I have ramekins so maybe a tasty Thanksgiving dessert??? Ok. Thanks, now I'm craving creme brulee.

  2. I have to try this, I am learning to bake for Mac! (and his daddy). I make some pretty yummy, not so pretty sugar cookies; but that is the extent of my baking. I would love to make creme brulee. When I accomplish this, I will use this recipe! I love PUMPKIN! love your blog by the way!

  3. What a information of un-ambiguity and preserveness of valuable familiarity on the topic of unexpected emotions.

  4. I am looking at the calories for the pumpkin brûlée. That amount is for the entire correct? Recipe sounds amazing!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating