Pumpkin Pie Creme Brulee Recipe

Name: Pumpkin Pie Creme Brulee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 32 vanilla wafers; 1/2 cup pecans; 5 tablespoons melted, unsalted butter; 3 tablespoons brown sugar; Custard; 3 1/2 cups heavy cream; 2 teaspoons cinnamon; 2 teaspoons nutmeg; 1 vanilla bean; 8 egg yolks; 1 1/2 cups granulated sugar; 1/2 cup whole milk; 2 cups canned pumpkin puree; turbinado sugar, for sprinkling

Servings: persons

Crust
32 vanilla wafers
1/2 cup pecans
5 tablespoons melted, unsalted butter
3 tablespoons brown sugar
Custard
3 1/2 cups heavy cream
2 teaspoons cinnamon
2 teaspoons nutmeg
1 vanilla bean
8 egg yolks
1 1/2 cups granulated sugar
1/2 cup whole milk
2 cups canned pumpkin puree
turbinado sugar, for sprinkling

1
Preheat oven to 300 Degrees F. Make crust: In food processor fitted with metal blade, pulse waffers and pecans until finely ground. Add butter and brown sugar and pulse to combine. Press mixture into bottoms and 1/2 inch up sides of ten 6-ounce ramekins. Put ramekins in a baking dish and bake 10 minutes. Remove and set aside to cool.
2
Make custard: Combine 2 cups cream, cinnamon and nutmeg in a saucepan over medium-high heat. Halve vanilla bean lengthwise; scrape seeds out, add seeds and pod to saucepan. Bring to boil and remove from heat. Whisk egg yolks with granulated sugar in a bowl until sugar is dissolved. Add remaining 1 1/2 cups cream and milk to saucepan. Slowly whisk in yolk mixture, then strain custard through a sieve back into bowl. Whisk in pumpkin puree.
3
Divide pumpkin mixture among ramekins. Pour hot water into baking dish, halfway up sides of ramekins. Bake until custard is starting to set, 55 minutes to 1 hour. Remove from oven; remove ramekins from water bath and let cool to room temperature. Cover and refrigerate atleast 6 hours.
4
Lightly sprinkle custard with turbinado sugar. Heat sugar with a butane torch until carmelized. Let cool.

3958

kcal

Calories

120

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Crust, 32 vanilla wafers, 1/2 cup pecans, 5 tablespoons melted, unsalted butter, and more.

Yes, Pumpkin Pie Creme Brulee falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Creme Brulee

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