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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


  • 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


  1. Preheat oven to 325 degrees F.
  2. Heat the cream and vanilla in a saucepan over medium heat. Bring to a simmer.
  3. 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.
  4. 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.  

  5. 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.