• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert » Pudding

    Pumpkin Crème Brûlée

    Published by Melissa on November 12, 2011 | Updated June 10, 2022 | 27 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    Pumpkin-Creme-Brulee-Barbara-Bakes

    A rich, creamy custard combined with the warm, spicy flavors of fall, topped with a thin layer of crispy, caramelized sugar. Creme brulee is one of those elegant desserts that people often eat only at restaurants, but it’s actually easy to make.

    Betty Crocker invited several food bloggers to create a recipe featuring Land O’ Lakes eggs. Land O’ Lakes hens are fed a premium, all vegetable, whole-grain diet, with no animal fat or animal by-products. The Land O’ Lakes eggs are new in my area and this was my first time using them.

    Pumpkin-Creme-Brulee-Barbara-Bakes-ingredients collage

    I bought the Land O’ Lakes All-Natural Brown Eggs and was impressed with the beautiful, bright yellow color of the yolks and the freshness of the eggs. When making creme brulee and other custards, it’s especially important to use high quality ingredients because the eggs and the cream are the stars of the show.

    My family devoured this pumpkin creme brulee. If you’re looking for a change from pumpkin pie this fall, give this recipe a try. It would be a welcome addition to any Thanksgiving meal.

    Image
    Print Recipe Pin Recipe Rate this Recipe
    No ratings yet

    Pumpkin Crème Brûlée

    Cook Time35 mins
    Total Time35 mins
    Course: Dessert
    Keyword: cooking, Dessert, food, recipe
    Servings: 4 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 6 egg yolks
    • ⅓ cup granulated sugar
    • 2 tablespoons firmly packed light brown sugar
    • ¼ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 1 ½ cups heavy cream
    • ½ teaspoon cinnamon
    • ¼ teaspoon pumpkin pie spice
    • Pinch of salt
    • 2 - 4 tablespoons coarse sugar or raw turbinado sugar

    Instructions

    • Preheat oven to 300°F. Put a pot of water on to boil. (Use a tea kettle if you have one.)
    • Whisk together egg yolks, granulated sugar and brown sugar in a large bowl. Whisk in pumpkin puree and vanilla.
    • In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer. Whisking constantly, slowly pour the warmed cream mixture into the egg mixture mixing until well blended. Strain the mixture through a fine-mesh sieve set over a bowl.
    • Divide the mixture among four 8 ounce ramekins. Put ramekins in a large baking pan and pour boiling water in to the baking pan until it reaches halfway up the sides of the ramekins. Bake until the custards are set around the edges and centers are almost set when gently shaken, about 25 to 35 minutes depending on depth of your ramekins.
    • Cool the ramekins on a wire rack to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
    • Just before serving, sprinkle ½ to 1 tablespoon raw sugar evenly over the surface of each custard. Using a kitchen torch move the flame continuously in small circles until the sugar melts and lightly browns. (If you don’t have a torch, you can also place the ramekins on a baking sheet and broil until the sugar is melted and lightly browned, 1 to 2 minutes.) Serve immediately.

    Notes

    Substitute ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    Disclosure: This post was sponsored by Betty Crocker. However, all opinions expressed are always my own.

    Pin It

    Pin
    Share
    Tweet
    « Rat Brownie Bites Forever Nigella: Halloween Horrors
    Favorite Pie Recipes and Splendidly Homemade »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. David Jones

      November 22, 2011 at 7:29 am

      Nice blog,I love the recipes.

      Can’t wait to try out this pumpking recipe.Looks delicious.

      Reply
    2. Asmita

      November 18, 2011 at 5:57 pm

      What a lovely twist on creme brulee. Perfect for the holidays!

      Reply
    3. Amanda Grant

      November 17, 2011 at 9:55 am

      Just found your blog, very nice recipes, but this one really caught me, gonna try it tomorrow and tell you my results !

      Reply
    4. Megan

      November 17, 2011 at 7:12 am

      Oh my goodness, I cant believe how far behind I am in reading all the posts. I’m catching up with yours now.
      I’ve made pumpkin creme brulee before and loved it. There is only 3 of us this year for Thanksgiving and no one really likes pumpkin pie but me. Think I’ll make this and hopefully they will leave their paws off and it will be all mine. I would be in Paradise all week with my creme brulee!!! 😀

      Reply
    5. the wicked noodle

      November 17, 2011 at 6:22 am

      This looks perfect for this time of year! Thanks for sharing!

      Reply
    6. a spoonful of yumm

      November 17, 2011 at 12:26 am

      something different…looks lovely

      Reply
    7. Donna

      November 15, 2011 at 5:01 pm

      I am OBSESSED with creme brulee – it is a Must Order at any restaurant I go to. The pumpkin is a great flavor-upper!

      Reply
    « Older Comments

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    6 easy cake pops on a plate made with a brownie mix, covered in chocolate and sprinkles

    Easy Brownie Cake Pops

    Homemade Creme Brule

    Strawberry cheesecake with an Oreo crust and topped with whole strawberries drizzled with a shiny red glaze

    Strawberry Cheesecake with an Oreo Cookie Crust

    cracked top baked and neat rows of neiman marcus cookies stacked on a white plate

    Neiman Marcus Cookie Recipe

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.