Pumpkin Creme Brulee
0 Comments October 20, 2020

Pumpkin Creme Brulee

This is a paid sponsorship with Nellie’s Free Range Eggs although all opinions are my own.

Pumpkin Creme Brûlée is the perfect dessert to end any meal in the Fall. With a smooth and creamy pumpkin-spiced custard and a crunchy topping, you won’t be able to resist this easy and delicious pumpkin dessert.

Pumpkin Creme Brulee

For the longest time, I was not a fan of most pudding or custard-like desserts. I’ve always loved Banana Pudding though, but it’s cousin-like desserts, not so much. I think it has everything to do with the texture, not so much the flavor. I do think my taste palette has become a bit more sophisticated as I’ve gotten older. I’ve started to feel a little different about custards. Especially creme brulee!

Pumpkin Creme Brulee
With my new found love for creme brulee, it is only natural that I share with you a Fall inspired version that you too can enjoy. Ladies and gentlemen, I present to you this recipe for smooth and decadent Pumpkin Creme Brulee. This recipe is made with pumpkin puree and pumpkin spice for an amazing pumpkin flavor!

Pumpkin Creme Brulee

Along with the delicious flavors of Fall, this creme brulee recipe is nothing without its smooth and creamy texture. Like most creme brulee recipes, the base of this dessert recipe starts with an easy custard made of cream, whole milk, eggs, and sugar. Adding to the recipe is pumpkin spice and pumpkin puree. Once this custard is baked it is torched with sugar making a delicious crunchy sugar topping (my favorite part). 

carton of Nellie's brown eggs
Aside from the crunchy topping of Creme Brulee, the custard itself is very important. It is best to use quality and fresh ingredients for the best flavor. Nellie’s Free Range Eggs are definitely a brand to consider when making any dish, including this Pumpkin Creme Brulee. Nellie’s farmers raise their hens to be happy and healthy allowing them to roam amongst the farm. Happy hens produce better eggs with a more golden yolk compared to other eggs, stronger shells, and a great flavor. That definitely comes through in this Pumpkin Creme Brulee recipe.

Pumpkin Creme Brulee
Pumpkin Creme Brulee
Over the next six months, I will be partnering with Nellie’s to create some delicious recipes using their eggs and butter. To have access to these recipes, be sure to follow me on Instagram. 

Pumpkin Creme Brulee
Prep time
Cook time
Total time
This Pumpkin Creme Brulee recipe is incredibly silky, smooth, and easy to keep eating! It is spiced with pumpkin spice and topped with a crunchy topping.
Recipe type: Dessert
Cuisine: French
Serves: 4
  • 4 egg yolks
  • ½ c. sugar
  • ¼ c. pumpkin puree
  • 1 ½ c, heavy cream
  • ½ c. milk
  • 1 tsp. Pumpkin pie spice
  • 1 tsp. Vanilla extract
  • ⅓ c. sugar or raw cane sugar
  1. Preheat oven to 300 Degrees.
  2. In a medium saucepan, add the heavy cream, milk, and pumpkin pie spice and bring it to a steaming simmer. Remove from heat.
  3. In a separate bowl, add the egg yolks and sugar and whisk together. Slowly add the milk mixture to the egg yolks and whisk to temper the egg yolks. Continue to add the warm milk to the egg yolks while whisking until completely combined. Add the vanilla extract and pumpkin puree and whisk.
  4. Pour the mixture evenly into four ramekins. Place the ramekins inside a large shallow baking dish and fill with water about halfway. Place in the oven and bake for about 45 minutes. The custard should be jiggly yet firm in the middle. Remove from the water bath. Cover with plastic wrap and place in the refrigerator for, at least, 2 hours.
  5. Sprinkle the custards evenly with the sugar while completely covering the custard. Use a culinary torch and torch the sugar until the sugar has dissolved and turned to a dark amber color. If you do not have a torch, turn your oven broiler on high heat and place the custards inside the oven for about 2 minutes. Be sure to stay close to the oven to keep an eye on the custards. Allow to cool and serve!
  6. NOTE: Don’t place the custards back in the fridge after torching because the sugar will melt and the topping will no longer be crunchy.


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