Jul 14 2026
Restaurants›Columbus Inn›Pumpkin Crème Brûlée Recipe

Pumpkin Crème Brûlée Recipe

Inspired by Columbus Inn
Time2h
Serves6

pumpkin-vanilla custard, vanilla shortbread, whipped cream

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Ingredients

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Pumpkin Crème Brûlée

Vanilla Shortbread

Whipped Cream

Method

Pumpkin Crème Brûlée

  1. 1

    Prepare the Custard

    In a saucepan, combine heavy cream and pumpkin puree. Heat over medium heat until just simmering, then remove from heat.

  2. 2

    Mix Egg Yolks

    In a bowl, whisk together egg yolks, granulated sugar, vanilla extract, pumpkin pie spice, and salt until well combined.

  3. 3

    Combine Mixtures

    Gradually pour the warm cream mixture into the egg mixture, whisking constantly to temper the eggs.

  4. 4

    Pour and Bake

    Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (165°C) for about 30-35 minutes or until set but still jiggly in the center.

  5. 5

    Cool and Chill

    Remove from the water bath, let cool to room temperature, then refrigerate for at least 4 hours or overnight.

  6. 6

    Caramelize Sugar

    Before serving, sprinkle brown sugar evenly over the top of each custard and use a kitchen torch to caramelize until golden and crispy.

Vanilla Shortbread

  1. 7

    Cream Butter and Sugar

    In a mixing bowl, beat the unsalted butter and powdered sugar together until light and fluffy.

  2. 8

    Add Dry Ingredients

    Gradually add all-purpose flour and salt to the butter mixture, mixing until just combined. Stir in vanilla extract.

  3. 9

    Shape and Chill

    Shape the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.

  4. 10

    Bake the Cookies

    Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4 inch rounds and place them on a baking sheet. Bake for 12-15 minutes or until the edges are lightly golden.

  5. 11

    Cool

    Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Whipped Cream

  1. 12

    Whip the Cream

    In a mixing bowl, combine heavy cream, granulated sugar, and vanilla extract. Whip until soft peaks form.

  2. 13

    Serve

    Serve immediately on top of the pumpkin crème brûlée or refrigerate until ready to use.

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