Pumpkin Creme Brulee



DSC_0012Fall is finally here! You can tell by the pumpkin spice everything – everywhere. Oh and that fact that it rained here two days ago and all of a sudden it went from 105°F to the low 90s. FINALLY. 

Because I’m with the 90% of Americans who loves pumpkin everything (does this make me basic??), I’m going to share with you my recipes for a pumpkin creme brûlée. It’s like a creamy, custardy version of a pumpkin pie. Plus you can choose to serve these in cute little pumpkins to add to the fall festivities. 

Just note that baking times in the pumpkins are different from baking in a ramekin. You also don’t have to bake in a water bath because the pumpkins keep the custard from over baking. If you choose to bake these in ceramic dishes, make sure to bake in a water bath filled about halfway up the dish.

Don’t be sad if you don’t have a torch to brûlée these, I have another pumpkin recipe coming up next week that is even better. It’s just one more ingredient but transforms the entire thing into a whole new dessert. Stay tuned 😉

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.

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