Pumpkin Spice Creme Brûlée

Creme bruleeThe pumpkin craze continues. In today's episode we are going to talk about pumpkin spice creme brûlée. A fancy pumpkin dessert. Over the weekend I learned to make this delicious crunchy topped custard and as it turns out it's not too bad. The trickiest bit is the crunchy tops. If you've never had creme brûlée before let me explain. The top of the custard has caramelized sugar, which results in a sweet and crunchy top. You have to tap-tap-tap your spoon through the hardened sugar on the way to the custard. I tried out two different methods for caramelizing the tops.Pumpkin spice creme bruleePumpkin Spice Creme Brûlée, makes 6-8 small servings, adapted from here.

Needed: 4 cups heavy whipping cream, 1/3 cup pumpkin puree, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 3/4 cup sugar, 6 egg yolks and more sugar for the tops (I used a tablespoon for each small ramekin).

In a pot whisk together the cream, pumpkin, cinnamon and nutmeg until well combined. Heat over medium/high heat. Allow it to just begin to boil then remove it from the heat. In the bowl of a mixer combine the sugar and egg yolks. Blend until well combined and the yolks start to lighten in color. Pour 1/2 cup warm cream into the egg batter while the mixer is still running on low. Now slowly add the remaining cream mixture, mixing as you go. Do not over mix. Pour custard batter into prepared ramekins. Have ramekins in a shallow baking sheet. Add water to the baking sheet until it reaches at least half way up the sides of the ramekins. This is a water bath. Bake at 325 F for 35 minutes. I used rather small ramekins, but depending on the size of yours you may need to add another 5-8 minutes of baking time.Pumpkin creme bruleeOnce custard has baked remove from the water bath and allow to cool in the refrigerator for a few hours. Sprinkle the tops with sugar and use a kitchen torch or your oven broiler to caramelize the tops. This process can soften your custard slightly, so just stick it back in the refrigerator for a few minutes if needed. I'm not sure if you can tell from this photo but there will be two layers within the custard, as the pumpkin spice layer will settle on the bottoms (like a surprise!).Kitchen torch vs broilerHere you can see a side by side comparison of using a kitchen torch (left side) vs. the oven broiler (right side) for caramelizing the tops. With the torch you have a lot more control. So you can more easily keep the surface uniform and even. But then you have to buy a kitchen torch. So there's that. My oven broiler worked well but as you can see the results are a little less uniform. The broiler also took much less time. Which is a good thing unless you don't pay close attention, as you could easily ruin your custard if you step away for a minute. So although I would have to say I preferred using the torch, if you don't want to buy one then don't be afraid to try your oven broiler out instead. xo. Emma

P.S. Not feeling the pumpkin? No problem. Simply leave out the pumpkin and spices listed above and substitute in the seeds from one vanilla bean.

P.P.S If you do invest in a kitchen torch be sure to check if it comes with butane. If not you may find yourself making a Wal-mart run while your custard sets. 😉

  • So many of my favourite things all mixed together!


  • I went to the store yesterday to buy ramekins just for this recipe. They only had a 4 pack of small, deep ones. The leftover batter (which was a lot) I poured in a round, disposable cake pan and baked at the same time. I had to bake for about a little over an hour since they were so deep. They’ve been in the fridge for awhile so I decided to try a bite of the one in the cake pan. This recipe is SINFUL! It should be outlawed….one bite became like 4 haha. I can’t imagine how amazing it will be when it has the yummy “crust” on top! It’s really incredible..and so simple! Thank you!!

  • Sounds amazing! I posted a pic of this on my blog, golden-grahams.blogspot.com, and mentioned your blog. Can’t wait to try it!

  • Mmm there sure looks yummy! A definite try for the fall season. Thanks!



  • Wow, that looks amazing! It’s still 100 degrees here in California but once the weather begins to get cold, this would be a really great treat 🙂

  • Make these this weekend. Turned out super runny and all the pumpkin just settles at the bottom. I recommend passing on this recipe.

  • awww that looks so good! mmm!!



  • Creme Brulee is one of my favorite desserts. This is so perfect for a fall dinner party!

    The Glossy Life

  • these look amazing and combine my two favorite things in the world, a definite must try!


  • My fav pub ever! Can’t wait to try it with pumpkin. Thank you for doing the research on the best way to brown it for us : ) Rx


  • I never had creme brule made with pumpkin, I-m really curious about it!

  • Looks like pumpkin is all the rage these days 😉 I’ve been wanting to make a pumpkin soup for quite some time now, maybe I’ll do it soon.

  • Creme brulee is one of my favourites with the sweet crispy top. I love the idea of adding pumpkin. Imagine how cute little pumpkins shaped dishes would be for a halloween party!



  • Oh geeze! All your pumpkin happiness is getting me in the autumn mood more than ever!

    There were pumpkins outside the grocery store tonight!!


  • OH. My. Gosh. I want that RIGHT NOW! Yummy!
    xo Heather

  • I have never though of using my oven broiler to make creme brule and it is one of my favorite desserts! Great idea, I am going to try it 🙂 Love the pumpkin addition as well!

  • They look absolutely mouthwatering! It is so hard to buy pumpkin puree in Australia (all these amazing pumpkin recipes are making me envious) I will have to make my own I think!

    xo Emilie @ http://www.hungrydelights.com

  • I saw the pic of Emma buying the torch on instagram! So cute to see it come together. I’m actually surprised at how easy a creme brulee is to make. Thanks! xo Inna

  • You ladies are just hitting the spot with the pumpkin. Can the weekend be here already so I can make all of these delicious pumpkin things?

  • You’ve combined two of my favorite things: creme brule and pumpkin! YUM! I’m definitely going to try this.


  • Gosh, you ladies and your recipies. They are THE BEST. I went out and bought $20 of canned pumpkin so I can make these recipies and more. LOVE PUMPKIN and love your recipies! I am so glad I stumbled upon this website.

  • Looks absolutely delicious Emma! I’m crazy for pumpkin. Best thing about fall!


  • This sounds delicious! Pumpkin spice isn’t really big here in Australia but I am keen to try it out and this recipe is a great excuse to buy the kitchen torch I have be pondering about buying.
    Thanks for another great recipe!

    Becky, K.

  • i’m loving the pumpkin theme 🙂 anything pumpkin-related has a place in my heart.

  • Yummy! We’re having a “Lil pumpkin” themed baby shower next month, and this looks like the perfect little desert! Can’t wait to try it.

  • Creme Brulee is my FAVE dessert! Never thought about pumpkin spice on it! YUM!

    -Daisy Nguyen from PS BANANAS fashion blog:

  • this looks gorgeous. i have always wanted to try making my own creme brulee but had no idea the broiler would work. can’t wait to try.


  • Ok, I’m hooked, its cool outside, I hear the leaves rustling and crunching and I’m ready for a delicious pumpkin and spice dessert – these look amazingly delicious!

  • oh no no no youre killing meeee deliiiicious 🙂


  • You guys are seriously rocking my pumpkin world.
    Catherine Denton

  • Absolutely Love creme brûlées, so i’m definitely going to try this out some time soon, getting myself in the Autumn mood. Thanks for sharing this Emma (:


  • Yum! I love making creme brulee, and the pumpkin spice sounds just perfect. Delish!

  • Holy moly. This looks amazing. I didnt know you could make creme brulee with a broiler! I am going to try this next week.

    Talia Christine

  • Do those look good or what? I love pumpkin and a bit of fancy desserts, so this is a huge find for me! Thank you for always providing such great content and yummy recipes, it’s always a joy to read your blog! And Im not exaggerating when I say that your blog is an inspiration to me and how I live my life 🙂


  • This is probably my favorite. I order it in a local restaurant. Thank you so much for the recipe. You rock!

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