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Pumpkin Creme Brulee in ramekins
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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
Keyword Dessert, Pumpkin, Pumpkin spice
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 2666kcal
Author Candi Elm


  • 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.


Serving: 1g | Calories: 2666kcal | Carbohydrates: 156g | Protein: 35g | Fat: 215g | Saturated Fat: 123g | Cholesterol: 2214mg | Sodium: 264mg | Potassium: 1018mg | Fiber: 7g | Sugar: 126g | Vitamin A: 47205IU | Vitamin C: 13.1mg | Calcium: 559mg | Iron: 7.3mg