Pumpkin Pie Creme Brulee


"I came up with this to change things up a little bit at Thanksgiving, while keeping it traditional."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

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  1. Crust: use whatever you like for the crust, I personally use a graham cracker crust recipe from the internet, pack it into the bottom of the ramakins, bake them for 10 minutes to crisp them up
  2. Pumpkin Pie: prepare pumpkin pie batter, mix 2 whole eggs, 3/4 cup sugar, cloves, ginger, cinnamon, salt, 1 can of pumpkin mix, and evaporated milk. add to the ramakins with crust in the bottom. leave about 3/4 inches room at the top for creme brulee. place ramakins in a cake or brownie pan, fill in water around them to make a water bath, fill to about 1/2 to 2/3 of the way up the ramakin, set aside and begin creme brulee process
  3. Creme Brulee: Combine heavy cream, vanilla and sugar (creme brulee portion) heat to 160 Degrees, meanwhile seperate the 5 egg yolks in a 1qt bowl. once the cream mixture is 160 degrees slowly add it to the eggs (temper) and mix.
  4. slowly and gently add the creme brulee layer to the pumpkin pie layer, I use a table spoon, if you pour too hard it will dig a hole and mix in to the pumpkin pie, leave a little bit of room for the custard to expand, cover with foil and bake at 325 for 55-60 minutes, let cool, and when ready to eat, cover with thing layer of sugar, and burn with torch.


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