Pumpkin and Brown Sugar Creme Brulee Recipe

Name: Pumpkin and Brown Sugar Creme Brulee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can pumpkin puree; ½ cup sugar; ½ cup brown sugar, packed; 5 large egg yolks; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; ¼ teaspoon ground cardamom; ¼ teaspoon ground allspice; ¼ teaspoon ground cloves; ¼ teaspoon salt; 3 cups heavy whipping cream; 8 tablespoons raw sugar or 8 tablespoons brown sugar

Servings: persons

1 (15 ounce) can pumpkin puree
½ cup sugar
½ cup brown sugar, packed
5 large egg yolks
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon salt
3 cups heavy whipping cream
8 tablespoons raw sugar or 8 tablespoons brown sugar

1
Preheat oven to 325 degrees.
2
Whisk pumpkin, sugar and brown sugar in large bowl.
3
Whisk in eggs and vanilla, then spices and salt.
4
Bring cream just to a boil in medium saucepan.
5
Gradually whisk cream into pumpkin mixture.
6
Divide mixture among 8 5x1inch ramekins.
7
Divide ramekins and place them into 2 roasting pans.
8
Add enough water to come half way up the ramekins.
9
Bake until custards are just set in center, about 35 minutes.
10
Chill until cold.
11
Cover and keep cold.
12
This step can be made up to 2 days ahead of serving.
13
Sprinkle one tablespoon of raw sugar over custard in each ramekin.
14
Using kitchen torch, melt sugar until deep amber color.
15
If using broiler to melt sugar use brown sugar instead, melting is more consistent.
16
Refrigerate 15 minutes to allow sugar to harden.
17
Can be made 1 hour ahead of service, keep chilled.
18
This recipe can also be made using 3 inch ramekins that are 1.25 inches high.
19
Bake for closer to 50 minutes.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin puree, ½ cup sugar, ½ cup brown sugar, packed, 5 large egg yolks, and more.

Yes, Pumpkin and Brown Sugar Creme Brulee falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin and Brown Sugar Creme Brulee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions