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Pumpkin Spice Crème Brûlée

Indulgent Pumpkin Spice Crème Brûlée in Cute Mini Pumpkins

Enjoy a delightful twist on a traditional dessert with this Pumpkin Spice Crème Brûlée, baked in charming mini pumpkins.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 6 pumpkins
Course: Desserts
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 cups Heavy Cream Substitute with coconut cream for a dairy-free option.
  • 1 tablespoon Vanilla Bean Paste Feel free to use vanilla extract as a substitute.
  • 6 Egg Yolks Do not substitute with whole eggs.
  • ¾ cup Granulated Sugar Essential for caramelizing the top.
  • 1 cup Pumpkin Purée Using canned pumpkin works well if fresh isn’t available.
  • 1 teaspoon Cinnamon Adjust to personal taste.
  • ¼ teaspoon Salt Balances sweetness and enhances flavors.
For the Mini Pumpkin Ramekins
  • 6 Mini Pumpkins Select small, stable pumpkins to avoid tilting during baking.

Equipment

  • Oven
  • Mixing bowl
  • whisk
  • saucepan
  • Baking tray
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C).
  2. Wash the mini pumpkins and cut off the tops. Scoop out the insides, ensuring they are hollowed out thoroughly.
  3. In a mixing bowl, whisk the egg yolks and granulated sugar until light and fluffy, about 2–3 minutes.
  4. In a saucepan over medium heat, heat the heavy cream and vanilla bean paste until it simmers, about 5–7 minutes.
  5. Carefully pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent curdling.
  6. Stir in the pumpkin purée, cinnamon, and a pinch of salt until fully combined.
  7. Pour the custard mixture into each hollowed mini pumpkin, filling just below the rim.
  8. Pour boiling water into the baking tray around the pumpkins, filling it just below the rims.
  9. Bake for 50 minutes to 1 hour and 10 minutes until the custard is mostly set but has a slight jiggle.
  10. Cool the mini pumpkins at room temperature, then refrigerate for at least 4 hours.
  11. Before serving, sprinkle an even layer of granulated sugar on top and caramelize using a kitchen torch.
  12. Serve the Pumpkin Spice Crème Brûlées as an eye-catching centerpiece.

Nutrition

Serving: 1pumpkinCalories: 300kcalCarbohydrates: 28gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 185mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

This dessert can be made a day ahead for optimal flavor and served fresh for gatherings.

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