Pumpkin Crème Brûlée

Enjoying the first weekend of the Fall season with this custard-y, sweet, and delicious Pumpkin Crème Brûlée! It's a delicious Fall twist on the classic French dessert.  Every bite is sweet, creamy, silky smooth, and extra pumpkin-y. The best part? This is a naturally gluten-free dessert!

4 Quick Tips For The Perfect Creme Brulee

01 You can use the oven broiler or a kitchen to brûlée the sugar.

02 Strain the custard.

03 A kettle is a great way to boil your water.

04 Do not get water into the custard!

White Line

Combine cream, pumpkin, 3 Tablespoons sugar, and salt. Bring just to a boil.


In a medium bowl, whisk together egg yolks and remaining 3 Tablespoons sugar.


Temper the egg mixture by whisking the hot milk mixture into the egg mixture in small amounts. Stir in vanilla.


Strain custard using a fine mesh sieve. Ladle into 5 ounce ramekins, filling each ¾ full. Place in pan.


Add boiling water to pan filling half way up the sides of the ramekins. Bake for 20-25 minutes, or until just set.


Once cool, cover and refrigerate at least 6 hours or overnight.


When ready to serve, sprinkle each custard with sugar. Torch.


Love this recipe?

Swipe up to get the full recipe on our blog!