- creamy & caramelized -
This pumpkin creme brulee is creamy, full of spiced creamy pumpkin flavor, and has a crunchy caramelized sugar layer on top.
– Smooth & creamy – Quick & easy – Crunchy caramelized top
– mini pumpkins – butter – sugar – pumpkin spice
– egg yolks – sugar – sea salt – pumpkin spice – vanilla – pumpkin puree – heavy whipping cream – milk
Mini pumpkin shell: Cut the tops off your pumpkins, clean out the insides. Spread butter, sugar and pumpkin spice all over the inside of each pumpkin. Cover with tops and bake at at 355°F (180°C) for 30-40 minutes.
Creme brulee: In a large bowl whisk yolks, sugar, salt, vanilla, and pumpkin spice just until smooth and combined.
Add pumpkin puree, whisk to combine. Add cream and milk, whisk to combine.
Pour the creme brulee mixture into the baked pumpkins. Only if using ramekins place them into a baking dish with taller walls and fill halfway with boiling water. Set the oven temperature to 320°F (160°C). Carefully place the creme brulee into the preheated oven and bake about 25-30 minutes.
Once baked, remove the ramekins from the hot water and cool completely to room temperature before refrigerating for 8 hours or overnight (up to 49 hours).
Sprinkle sugar liberally over chilled creme brulee and use a torch to caramelize the top until a deep, golden brown color. Alternatively you can use your oven broiler and watching very closely. Wait a few minutes and serve immediately! Enjoy!
The best creamiest pumpkin creme brulee with crunchy caramelized top! Must make for fall or Thanksgiving.
swipe UP for the full recipe with all the tips!