why make this recipe

Pumpkin Spice Cream Brûlée brings the cozy flavors of fall into a classic dessert. With its creamy texture and warm spices, it’s perfect for a special occasion or a comforting treat at home. This recipe stands out because it combines the rich taste of pumpkin with the elegant presentation of brûlée. Plus, it’s a great way to impress your friends and family with something a little different.

how to make Pumpkin Spice Cream Brûlée

Ingredients:

2 cups heavy cream (470g)
2 teaspoons vanilla bean paste
5 egg yolks (95g)
⅓ cup granulated sugar (67g) plus more for topping
⅔ cup pumpkin puree (160g)
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Tiny pinch ground cloves
3-4 small-medium pumpkins (about 5 ½ inches wide and 3 inches tall, washed, tops cut off, hollowed out)

Directions:

Do Ahead: Start by making the custard. In a saucepan, combine heavy cream, vanilla bean paste, cinnamon, ginger, nutmeg, cloves, and salt. Heat over medium heat until it starts to steam, then remove from heat.
Bake: In a mixing bowl, whisk together egg yolks and sugar until light and fluffy. Slowly whisk in the warm cream mixture until well combined. Stir in the pumpkin puree. Pour the custard into the hollowed-out pumpkins and place them in a baking dish. Add hot water to the baking dish until it reaches halfway up the pumpkins. Bake at 325°F (163°C) for about 45 minutes or until the custard is set.
Brûlée: After cooling the baked pumpkins, sprinkle a layer of granulated sugar on top of the custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp layer.

how to serve Pumpkin Spice Cream Brûlée

Serve the Pumpkin Spice Cream Brûlée warm or gently chilled. You can present them in the hollowed-out pumpkins for a charming and festive touch. Just scoop a spoonful of the creamy custard and enjoy the combination of flavors and textures in each bite.

how to store Pumpkin Spice Cream Brûlée

If you have leftovers, store them in the refrigerator. Keep the brûlée without the caramelized sugar top, as it can become soggy. Cover with plastic wrap or place in an airtight container. The custard will stay fresh for up to 3 days.

tips to make Pumpkin Spice Cream Brûlée

Use fresh pumpkin puree for a richer taste, but canned puree also works well.
Be careful not to overbake the custard; it should be set but still have a slight jiggle in the center.
Experiment with the spices to find your perfect flavor balance.

variation

You can add a splash of maple syrup to the custard for extra sweetness or incorporate chocolate or caramel into the mix for a unique twist.

FAQs

Q: Can I use regular pumpkins for this recipe?
A: Small-medium pumpkins are best because they are easier to hollow out and perfect for individual servings. However, you can use larger pumpkins if needed, just adjust the baking time.

Q: What if I don’t have a kitchen torch?
A: You can place the pumpkin brûlées under a broiler for a few minutes instead. Just watch closely to avoid burning the sugar.

Q: Can I make this ahead of time?
A: Yes, you can prepare the custard a day in advance and refrigerate it. Just add the sugar and brulee the top before serving for the best texture.

Pumpkin Spice Cream Brûlée