Pumpkin Pie Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 6-ounce ramekins in a large baking dish or roasting pan.

Warm dairy and pumpkin

In a medium saucepan, combine the heavy cream, whole milk, canned pumpkin puree, granulated sugar, and light brown sugar. Warm over medium heat, stirring frequently, until mixture is steaming and just beginning to simmer (do not boil), about 5–7 minutes. Remove from heat.

Temper egg yolks

In a medium bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the warm pumpkin-cream mixture into the yolks in a thin stream while whisking constantly to temper. Continue adding warmed mixture slowly until about half of the hot dairy is incorporated and the yolks are warmed.

Combine and flavor

Pour the tempered yolks back into the saucepan with the remaining hot pumpkin-cream, stirring constantly. Return saucepan to very low heat just to combine for 30–60 seconds (do not boil). Remove from heat and stir in vanilla extract, pumpkin pie spice, and fine sea salt. Taste and adjust salt or spice if desired.

Strain custard

Place a fine-mesh sieve over a large heatproof bowl or measuring cup and pour the custard through to remove any cooked egg bits and pumpkin fibers, ensuring a silky texture. Use a spatula to gently press through the sieve.

Fill ramekins

Divide the strained custard evenly among the prepared ramekins (about 5–6 ounces each). Leave a little headspace for the sugar topping later.

Prepare water bath and bake

Carefully pour hot (not boiling) water into the baking dish around the ramekins until it reaches halfway up their sides, creating a bain-marie. Cover the top of the baking dish loosely with aluminum foil to reduce surface browning. Bake in the preheated oven until custards are set but still slightly wobbly in the center, about 35–45 minutes depending on ramekin size and oven. A thermometer inserted near the center should read about 175–180°F (79–82°C).

Cool

Remove ramekins from the water bath using tongs or a slotted spoon and place on a wire rack. Let cool to room temperature for 30–45 minutes.

Chill

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Prepare sugar

When ready to serve, remove ramekins from refrigerator and let sit at room temperature for 10–15 minutes to reduce condensation. Evenly sprinkle about 1 level tablespoon of granulated sugar over the surface of each chilled custard. For a deeper caramel color and subtle cinnamon note, lightly mix a pinch of ground cinnamon into the sugar before sprinkling.

Caramelize sugar

Using a kitchen torch, hold the flame 2–3 inches from the sugar and move it in a slow circular motion until the sugar melts, bubbles, and forms an even amber-colored crust, about 1–2 minutes per ramekin. Allow the caramel to cool and harden for 1–3 minutes. If you don't have a torch, place ramekins under a very hot broiler set on high for 2–4 minutes, watching closely to avoid burning; rotate to get even caramelization.

Finish and serve

Optionally dust the edges with a light sprinkle of ground cinnamon. Serve immediately so the crust is crisp and contrasts with the creamy custard. Any leftovers should be refrigerated (without torching again) and consumed within 2–3 days.