Jul 14 2026
Restaurants›Epic Restaurant›Pumpkin Créme Brulée Recipe

Pumpkin Créme Brulée Recipe

Inspired by Epic Restaurant
Time2h
Serves4

GRAHAM CRACKER CRUMBLE PUMPKIN CHIPS/TOASTED SEEDS

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crème Brûlée Base

Graham Cracker Crumble

Pumpkin Chips/Toasted Seeds

Method

Crème Brûlée Base

  1. 1

    Prepare the Oven

    Preheat your oven to 325°F (160°C).

  2. 2

    Mix Cream and Pumpkin

    In a medium saucepan, combine the heavy cream, pumpkin puree, granulated sugar, ground cinnamon, nutmeg, and a pinch of salt. Heat over medium until warm but not boiling, stirring occasionally.

  3. 3

    Whisk Egg Yolks

    In a separate bowl, whisk together the egg yolks and vanilla extract until pale and slightly thickened.

  4. 4

    Combine Mixtures

    Slowly pour the warm cream mixture into the egg yolks while whisking continuously to temper the yolks. This prevents them from curdling.

  5. 5

    Fill Ramekins

    Strain the mixture through a fine-mesh sieve into a measuring cup or bowl to remove any lumps. Pour the mixture into individual ramekins.

  6. 6

    Bake

    Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until set but still slightly jiggly in the center.

  7. 7

    Cool and Chill

    Remove from the oven and let cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Graham Cracker Crumble

  1. 8

    Prepare Crumble

    In a bowl, crush the graham crackers into fine crumbs. Melt the unsalted butter and mix it with the crushed graham crackers, brown sugar, and ground cinnamon until combined.

  2. 9

    Bake Crumble

    Spread the mixture on a baking sheet and bake in the oven at 350°F (175°C) for about 8-10 minutes, stirring halfway through, until golden brown. Let cool.

Pumpkin Chips/Toasted Seeds

  1. 10

    Prepare Pumpkin Seeds

    Rinse the pumpkin seeds and pat dry. Toss them with olive oil and salt.

  2. 11

    Toast Seeds

    Spread the seeds out on a baking sheet and toast in the oven at 350°F (175°C) for 10-15 minutes, stirring occasionally until golden and crunchy.

  3. 12

    Prepare Pumpkin Chips

    Thinly slice the pumpkin and toss with a little olive oil and salt. Arrange on a baking sheet and bake at 350°F (175°C) for 15-20 minutes or until crispy.

More from Epic Restaurant