Pumpkin crème brûlée is a rich and creamy fall dessert made with real pumpkin, warm spices, and a caramelized sugar crust. This easy recipe can be baked in ramekins or mini pumpkins for a festive presentation. Perfect for Thanksgiving, holiday dinners, or autumn gatherings.

This creamy pumpkin crème brûlée blends rich fall flavors with a crisp caramelized sugar topping. Serve it in mini pumpkins for a stunning seasonal dessert, or keep it classic with ramekins.

Ingredients

4 mini pumpkins (optional — ramekins can be used instead)
2 cups (476g) heavy cream
⅓ cup (67g) sugar, plus extra for topping
4 large egg yolks
1 teaspoon vanilla extract
1 cup (245g) pumpkin purée
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt

Instructions

1. Prepare the Mini Pumpkins (Optional)

Skip this step if using ramekins.

Slice the top off each pumpkin where it begins to curve inward.
Scoop out the seeds and pulp using a spoon, including the tops if you plan to serve them as lids.
Arrange the hollowed pumpkins in a deep roasting dish.

2. Make the Pumpkin Custard

Preheat oven to 300°F (150°C).
In a medium bowl, whisk together egg yolks and sugar until just combined.
In a saucepan over medium-low heat, warm the heavy cream and vanilla until hot to the touch.
Slowly temper the egg mixture by whisking in a small amount of warm cream. Gradually add the rest of the cream, whisking constantly to avoid scrambling.
Pour the mixture back into the saucepan. Add the pumpkin purée, cinnamon, ginger, and salt. Cook over medium-low heat, whisking constantly, until it just begins to simmer.
Remove from heat. If desired, strain the custard through a sieve for an ultra-smooth texture.
Transfer custard to a jug and pour it into the prepared pumpkins (or ramekins), filling to the top.

3. Bake the Crème Brûlées

Place the dish with filled pumpkins/ramekins on the middle oven rack.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pumpkins or ramekins (avoid splashing into the custard).
Bake for 20–30 minutes, depending on size. Custards are ready when the edges are set and the center still has a gentle wobble.
Let cool in the water bath. Once cool, remove from the pan and refrigerate until fully chilled (at least 2 hours). If using pumpkin lids, place them back on before serving.

4. Caramelize the Sugar Topping

Just before serving, sprinkle a generous, even layer of sugar over the tops of the chilled custards.
Use a kitchen torch to caramelize the sugar: pass the flame over the surface in a sweeping motion until bubbling and golden.
Let the topping cool briefly until crisp, then serve immediately.

Tips

If using mini pumpkins, choose small, edible varieties with flat bottoms for stability.
Always temper the eggs slowly with warm cream to prevent curdling.
For a smoother custard, strain through a fine mesh sieve before baking.
Chill thoroughly before brûléeing for the best contrast in texture.

Variations and Substitutions

No pumpkins? Use ramekins or small oven-safe bowls.
Add a pinch of nutmeg or clove for deeper fall spice.
Substitute brown sugar in the custard for a richer caramel note.
Use maple syrup instead of sugar for a different kind of sweetness.

FAQs

Can I make this ahead of time?
Yes! The custards can be baked and chilled up to 2 days in advance. Add the brûlée topping just before serving.

Do I need a blowtorch?
While a kitchen torch gives the best result, you can caramelize the sugar under a broiler. Watch carefully and rotate the ramekins to avoid burning.

Can I use canned pumpkin pie filling?
No, use pure pumpkin purée. Pumpkin pie filling contains added sugar and spices which may affect texture and flavor balance.

Serving Suggestions

Serve in the mini pumpkins for a festive fall centerpiece.
Garnish with a dollop of whipped cream or a sprinkle of cinnamon.
Pair with spiced shortbread cookies or gingersnaps.
Serve alongside coffee or chai for a cozy dessert course.

Why You’ll Love This Recipe

Seasonal flavor with real pumpkin and warm spices
Silky custard base with a crisp caramelized top
Elegant presentation in edible pumpkin bowls
Make-ahead friendly for holidays and dinner parties
A creative twist on classic crème brûlée