Pumpkin Brulee Recipe - Allrecipes.com
Pumpkin Brulee Recipe
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Pumpkin Brulee

Recipe by  

"Serve this delicious fall creme brulee in small pumpkins for fantastic presentation!"

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Ingredients Edit and Save

Original recipe makes 12 Servings Change Servings
  • PREP

    20 mins
  • COOK

    17 mins

    4 hrs 37 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
  3. Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
  4. Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2008

Many thanks for this lovely recipe! Prior to whisking egg yolks with the sugars and spices, be sure to remove the 2 'strings' from each yolk or add step of straining it before pouring into ramekins. The hot cream should be added, about, 1 TB. at a time so yolks won't curdle. Lastly: a bain marie (water bath) is necessary for a creamy texture so, ramekins should be placed in a 1-1/2 inch deep baking dish, placed on oven rack and hot water poured into dish to a depth of 1/3 the ramekin. Be sure to check at 13 mins. - a knife inserted, about, 1/4" from center of ramekin should come out clean and this means it's done as they will continue to cook once removed from the oven. This recipe is, also, nice with the ramekins coated with caramelized sugar and served as creme caramel which is how I did it since my torch isn't usable. I topped with a TBsp. of whipped, unsweetened, heavy cream (the more cream, bacon or butter in a receipe - the better!). Plan to serve in the small squash shells for Thanksgiving.

Most Helpful Critical Review
Sep 14, 2009

I don't think I did anything wrong, but I had to bake these for about 30 minutes. They tasted okay, but not good enough to make again.

Apr 13, 2008

This is excellent, I followed the recipe, no changes needed! I love the idea of presenting this in small pumpkins, I'll try this in the fall!

Dec 13, 2008

Incredibly delicous! I poured it into baked sugar pumpkins so cute and yummy! I gave some to my meanest teacher it made her sweet! Lol

Sep 30, 2011

I just tried these and they came out perfect the first time, rarely do recipes go well the first time but this one did. I didn't have any cloves so I just doubled up on the cinnamon (I am a cinnamon fiend anyways). They were not really set after 15 minutes so I baked them for 10 extra minutes and it turned out great. Excellent recipe!!! Thanks.

Nov 29, 2008

Very nice recipe. I used the hot water bath and the texture was great. I like to top with brown sugar rather then white sugar, but I otherwise followed the recipe just as written.

Dec 05, 2011

I made the recipe for a cooking contest at work where we had to use pumpkin as a main ingredient. I did place 3rd and I didn't adjust the recipe at all. I love Creme Brulee it's my favorite desert. That being said the pumpkin taste was different, almost lacking some sort of spice. But it was good, just not amazing.

Nov 25, 2011

This makes a great Thanksgiving dessert - not the same old pumpkin pie. Only issue that I had: it took me about twice as long as stated in the recipe to get the brulee to set.


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  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 382 mg
  • 127%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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