Pumpkin Crème Brûlée Recipe

– 2 cups heavy cream – 4 egg yolk – 1/2 cup brown sugar – 1 cup pumpkin purée – 1/2 tbsp pumpkin pie spice – 1 tbsp vanilla extract – granulated sugar, for the top


Preheat the oven to 325°F. Bring a pot or kettle of water to a boil.

In a small saucepan, warm the heavy cream over medium low heat until it’s scalding hot, but not boiling.

Meanwhile, whisk the egg yolks, brown sugar, pumpkin, pumpkin pie spice, and vanilla together until it’s pale in color (it should look light orange).

Slowly stream the hot cream into the mixture, whisking the mixture as you do. This will help temper the eggs.

Place the ramekins in a large and deep casserole dish.

Bake the crème brûlée for about 50 to 55 minutes, or until they’re set on the edges and only have a slight wobble in the center.