Savory Sweet Life

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Easy Pumpkin Crème Brûlée

Last update: July 2, 2016 By Alice Currah 2 Comments

pumpkin-creme-brulee

Every time I see crème brûlée being offered on a dessert menu I order it. The silky vanilla custard hidden under the top caramel candy shell makes this dessert irresistibly good yet perceivably too complicated to make at home which is why I always order it when dining out.  But the truth is, it’s so easy to make – and don’t let that whole thing with cooking sugar with a torch intimidate you.  If you can spray paint anything, you can certainly cook  a miniscule amount of sugar on top of a small cup of cold custard.

With that said, I have a wonderful fall recipe for Pumpkin Crème Brûlée.  Possessing everything good about a normal crème brûlée, this one infuses pumpkin with a hint of whiskey to add greater depth to the overall flavor.  This would make a great dessert for your Thanksgiving consideration or special holiday dinner.  And as an added bonus, this can be made 3 days ahead of time. Enjoy!

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Easy Pumpkin Crème Brûlée
Author: Savory Sweet Life / Alice Currah
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
Serves: 4
 
A classic and elegant dessert with a hint of pumpkin.
Ingredients
  • 1¼ cups heavy cream
  • 3 tablespoons brown sugar
  • 2 tablespoons sugar, plus 2 teaspoons for the sugar topping
  • ½ teaspoon pure vanilla extract
  • ¾ teaspoon whiskey/bourbon
  • ½ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • 1/16 teaspoon (tiny tiny pinch) table salt
  • ½ cup soft cooked pumpkin, mashed
  • 4 large egg yolks
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Heat a non stick pot or pan on medium heat. Add the cream, brown sugar, sugar, vanilla, whiskey, cinnamon, pumpkin pie spice, and salt to the pan.
  3. Stir the cream mixture and bring to a low simmer. Turn off the heat.
  4. Transfer the cream mixture to a blender and add the pumpkin. Puree the mixture on medium high speed for 30 seconds until smooth.
  5. With the blender still on, remove the lid and reduce the speed to medium low.
  6. Add one egg yolk at a time with the blender on. After all the eggs have been added, cover the blender with a lid and blend on medium high for 10 seconds.
  7. Divide the cream mixture evenly between for ramekins.
  8. Place the ramekins in a casserole dish and carefully add enough water to the dish (without getting any in the ramekin) until the water level is ¾ of the dish high.
  9. Bake in the oven for 35-40 minutes until the center is set.
  10. Remove the creme brulees from the oven and refrigerate for at least 4 hours or overnight.
  11. Just before serving, evenly sprinkle ½ a teaspoon of sugar over each creme brulee. Using a torch, gently cook the sugar with just the tip of the flame in a circular motion until the sugar caramelizes.
  12. Creme Brulees can be made up to 3 days in advance.
3.2.1753

 

Filed Under: Desserts, Holidays Tagged With: Crème Brûlée, dessert, Gluten-Free, pumpkin, thanksgiving, Vegetarian

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Comments

  1. Bd says

    November 29, 2013 at 2:00 am

    Please have a look…You may not be an actor but could be a great cheffff
    https://www.facebook.com/KnorrIndia/posts/695561397123224

  2. Mardi (eat. live. travel. write.) says

    November 20, 2013 at 5:42 am

    A few years ago I made a similar dish and even though I am not a huge pumpkin fan, I did enjoy this one. It’s a lovely change from pumpkin pie for the holidays! (PS: I always order it when I see it on the menu too – my “litmus test” in French restaurants here and in France!)

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Hi, and welcome to Savory Sweet Life. I am so glad you are here! My name is Alice Currah and you'll find easy delicious recipes to feed your family and other useful tips for everyday living. Continue reading more about Alice....

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