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
