Pumpkin Creme Brulee Recipe

If a pumpkin spice latte (or maybe a pumpkin pie) and Creme Brulee had a baby, you would end up with this scrumptious pumpkin brulee! This recipe is easier to make than you might think and a fun change from the traditional fall desserts.

Course Dessert

Cuisine American

Prep Time 5 minutes

Cook Time 18 minutes

Chilling Time 4 hours

Total Time 4 hours 23 minutes

Servings 6

Calories 887 kcal

Ingredients

4 cups heavy cream
2 tsp. vanilla extract
16 egg yolks you wanna make brulee, you gotta crack a lotta eggs!
¼ cup brown sugar
¾ cup white sugar
1 tsp. ground cinnamon
¼ tsp. salt
¼ tsp. ground ginger
1/8 tsp. ground cloves
1 cup canned pumpkin puree
¼ cup white sugar

Instructions

Preheat oven to 325 degrees F.
Heat the cream and vanilla in a saucepan over medium heat. Bring to a simmer.
Whisk together the egg yolks, brown sugar, white sugar (3/4 cup), cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture stirring constantly.
Pour the entire egg mixture into the saucepan and whisk briskly for 1 minute. Pour the mixture into ramekins and place them in a 9 by 13 baking pan. Pour in enough hot water to come about 2/3 of the way up the sides of the ramekins.
Bake until set for about 15 minutes and then refrigerate for 4-6 hours before serving. Just before serving, sprinkle 1 tsp. of white sugar over the top of each brulee.

Nutrition Facts

Pumpkin Creme Brulee Recipe

Amount Per Serving

Calories 887 Calories from Fat 648

% Daily Value*

Fat 72g111%

Saturated Fat 41g256%

Cholesterol 738mg246%

Sodium 168mg7%

Potassium 278mg8%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 44g49%

Protein 11g22%

Vitamin A 9382IU188%

Vitamin C 3mg4%

Calcium 193mg19%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.