Pumpkin Spice Crème Brûlée in Hollowed-Out Pumpkins Recipe
Introduction
This Pumpkin Spice Crème Brûlée is a cozy twist on a classic French dessert, perfect for fall gatherings. Baked inside small hollowed pumpkins, it combines warm spices with creamy custard and a crisp caramelized sugar topping.
Ingredients
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (plus more for topping, 67g)
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
- 3–4 small-medium pumpkins (about 5 ½ inches wide, 3 inches tall, washed, tops cut off and hollowed out)
Instructions
- Step 1: Preheat the oven to 325°F. Tear sheets of foil, scrunch into rods, and form rings to hold the pumpkins upright. Arrange these foil rings on a baking sheet with a lip, spacing them about 3 inches apart.
- Step 2: In a medium saucepan, combine the heavy cream and vanilla bean paste. Heat until simmering (185°F–205°F), then remove from heat.
- Step 3: In a large heat-proof bowl, whisk together the egg yolks and ⅓ cup sugar until the mixture lightens in color and leaves a trail when the whisk is lifted. Add the pumpkin puree, salt, cinnamon, ginger, nutmeg, and cloves, and mix well.
- Step 4: Gradually pour some of the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Continue adding the cream until fully incorporated and smooth.
- Step 5: Evenly divide the custard mixture among the hollowed pumpkins, making sure not to overfill. Place the pumpkins on the foil rings on the baking sheet.
- Step 6: Carefully pour boiling or very hot water into the baking sheet until it reaches the top of the foil rings but does not touch the pumpkins. This water bath helps the custard cook evenly.
- Step 7: Bake for 50 minutes to 1 hour 10 minutes, or until the custard centers are just set but still slightly jiggly. Allow the pumpkins to cool completely, then refrigerate for at least 4 hours or up to 2 days.
- Step 8: When ready to serve, sprinkle a thin, even layer of granulated sugar over the custard surface. Using a kitchen torch, melt and caramelize the sugar until lightly browned. Repeat with 1–2 more thin layers to create a crisp, crackable topping.
Tips & Variations
- If you don’t have small pumpkins, you can make this custard in ramekins; simply reduce the baking time to about 30 minutes.
- Use vanilla bean paste instead of extract for a richer vanilla flavor and visible vanilla specks.
- For a deeper spice flavor, toast the spices lightly before mixing them into the custard.
- If you don’t have a kitchen torch, place the sugared custards under a broiler for a brief time, watching carefully to avoid burning.
Storage
Store any leftover crème brûlée, without the caramelized sugar topping, covered in the refrigerator for up to 2 days. Add the sugar topping just before serving to maintain its crisp texture. To reheat, allow the custard to come to room temperature, then torch the sugar as directed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the custard in advance?
Yes, the custard can be made and baked ahead of time, then stored in the refrigerator without the caramelized sugar topping. Add the sugar and burn it just before serving for the best texture.
What size pumpkins work best?
Small to medium pumpkins about 5 ½ inches wide and 3 inches tall work well, as they provide a perfect vessel for the custard and bake evenly.
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Pumpkin Spice Crème Brûlée in Hollowed-Out Pumpkins Recipe
- Total Time: 1 hour 20 minutes plus 4 hours chilling
- Yield: 3–4 servings 1x
Description
This Pumpkin Spice Crème Brûlée is a luxurious autumnal twist on the classic French dessert. Creamy custard infused with pumpkin puree and warm spices like cinnamon, ginger, nutmeg, and cloves is slowly baked inside small hollowed-out pumpkins, creating a stunning seasonal presentation. Finished with a crisp, caramelized sugar crust, this festive dessert is perfect for holiday gatherings or a cozy fall evening.
Ingredients
Scale
Custard
- 2 cups heavy cream (470g)
- 2 teaspoons vanilla bean paste
- 5 egg yolks (95g)
- ⅓ cup granulated sugar (67g), plus more for topping
- ⅔ cup pumpkin puree (160g)
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Tiny pinch ground cloves
For Serving
- 3–4 small-medium pumpkins (5 ½ inches wide, 3 inches tall, washed, tops cut off, hollowed out)
- Additional granulated or caster sugar for caramelizing the topping
Instructions
- Prepare Oven and Foil Rings: Preheat your oven to 325°F (163°C). Tear sheets of aluminum foil and scrunch them into rods, then form rings that the hollowed pumpkins will sit on. Arrange these foil rings spaced 3 inches apart on a large baking sheet with a lip to catch any water.
- Make the Custard Base: In a medium saucepan, combine the heavy cream and vanilla bean paste. Warm over medium heat until the mixture begins to simmer, reaching 185°F-205°F. Remove from heat to cool slightly.
- Mix Egg Yolks and Sugar: In a large heat-proof bowl, whisk the egg yolks and granulated sugar vigorously until the mixture lightens in color and leaves a trail when the whisk is lifted, indicating it is aerated and smooth.
- Add Pumpkin and Spices: To the egg mixture, whisk in the pumpkin puree, kosher salt, ground cinnamon, ground ginger, ground nutmeg, and a tiny pinch of ground cloves until fully incorporated.
- Temper the Eggs: Slowly pour a small amount of the warmed cream mixture into the pumpkin and egg yolk mixture while whisking constantly. Continue to gradually add the cream until fully combined to prevent curdling.
- Fill the Pumpkins: Carefully divide the custard mixture evenly among the hollowed pumpkins. Do not overfill to allow room for setting. Place the pumpkins onto the foil rings on the baking sheet.
- Bain-Marie Baking: Pour boiling or very hot water into the baking sheet until it reaches the top of the foil rings but does not touch the pumpkins. Bake in the preheated oven for 50 minutes to 1 hour and 10 minutes, or until the custard centers are barely set and still slightly jiggly.
- Cool and Chill: Remove the pumpkins from the water bath and let them cool completely. Refrigerate the custards for at least four hours or up to two days to fully set.
- Caramelize the Sugar Topping: When ready to serve, sprinkle a very thin, even layer of granulated or caster sugar over the surface of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crackable crust. Repeat by adding additional thin layers of sugar and torching 2-3 times to achieve an even caramel layer.
Notes
- This crème brûlée can be made days in advance without the caramelized sugar topping and kept refrigerated until ready to serve.
- Using foil rings elevates the pumpkins above the water bath ensuring even cooking and preventing water from entering the custard.
- Be careful not to overfill the pumpkins to avoid spills or cracking during baking.
- The custard in pumpkins takes longer to bake than in ramekins due to insulation; if using ramekins, reduce baking time to around 30 minutes.
- Use a kitchen torch for best results caramelizing the sugar; alternatively, a broiler can be used but requires close attention.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: Pumpkin Spice Crème Brûlée, Pumpkin Dessert, Fall Dessert, Crème Brûlée, Pumpkin Custard, Autumn Sweets
