Pumpkin Creme Brulee

Pumpkin Creme Brulee


For: 8 servings
10 min
1 h
Ready in:
1 h 10 min


  1. Prepare pumpkins by pounding a round cutter into the top to cut. Scoop out insides.
  2. Preheat oven to 350°F
  3. Heat heavy cream with spices
  4. In a bowl, whisk together yolks, sugar, and pumpkin puree
  5. When the cream is simmering, slowly pour into the egg yolks while whisking.
  6. Pour the creme brulee base into the pumpkins.
  7. Cover with a piece of foil and bake for 50-60 min, or until set (jiggly but not liquid). Baking time may differ depending on size of pumpkins.
  8. Bake for 30-45min in a water bath uncovered if baking in ramekins. Baking times may differ depending on size of dish.
  9. Chill completely. Sprinkle a tsp of sugar on top and brulee right before servings.


I used the flat side of a meat tenderizer to cut through the pumpkins with a round cutter. You can use a hammer, but I would cover with foil due to sanitary reasons.

Leave a Reply

Your email address will not be published.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