Pumpkin Créme Brûlée

Pumpkin Créme Brûlée

Air date: October 27th. Source: Chef John Folse.

Prep Time: 3 Hours

Yields: 8 Servings


Crème brûlée is a French dish that literally means "burnt cream". Other flavors such as cinnamon, coffee, pistachio and hazelnut can be added, but we decided on pumpkin to bring out the fall festivities. This recipe offers you the opportunity to convert this wonderful fall vegetable into a unique receptacle for pumpkin crème brûlée.


1 cup pumpkin purée

3 egg yolks

½ cup brown sugar

1 cup heavy whipping cream

½ tsp ground allspice

¼ tsp ground cinnamon

¼ tsp ground nutmeg

pinch salt

½ cup white sugar


Preheat oven to 325°F. In a large bowl, whisk egg yolks and brown sugar. Stir in pumpkin purée, heavy whipping cream, allspice, cinnamon, nutmeg and salt. Divide pumpkin mixture evenly among 8 (5-inch) ramekins until the ramekins. Ramekins should fill up to ½ inch from top. Place ramekins in a deep baking dish then carefully fill baking dish with hot water until halfway up sides of ramekins. Bake in preheated oven 30–35 minutes or until custard sets. When custard is set, remove ramekins from baking vesicle and refrigerate until completely cooled. When ready to serve, sprinkle 1 tablespoon sugar evenly over the custard, and melt sugar using a torch until dark brown. Allow to cool slightly before serving.