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Chef John's Pumpkin Creme Brulee

Chef John

"This is a great seasonal twist on the restaurant classic. The texture is actually closer to a pudding than a classic creme Brulee, and of course, the star of the dish is the crisp sugar top. This is great for your busy holiday schedule since you can make them the day before and then finish the sugar torching before you serve."
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2 h 45 m servings 269 cals
Original recipe yields 7 servings


  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 14.6 g
  • 23%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Whisk egg yolks and brown sugar together in a large bowl. Stir in heavy cream, pumpkin puree, allspice, cinnamon, nutmeg, and salt.
  3. Divide pumpkin mixture between seven (5-inch) ramekins about 1/2 inch from the top.
  4. Place the ramekins in a baking dish and fill with the baking dish hot water to reach halfway up the sides of the ramekins.
  5. Bake in preheated oven until just set, 30 to 35 minutes. Remove ramekins and refrigerate until completely cool, at least 2 hours.
  6. Sprinkle about 1 tablespoon of sugar onto each creme brulee. Melt the sugar with a chef's torch until crisp and dark brown, 1 to 2 minutes. Allow to cool before serving.

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Read all reviews 26
  1. 31 Ratings

Most helpful positive review

Amazing! But so is everything from this chef!!! Don't change a thing, just follow and enjoy with guests! I actually mixed this all in a blender and just poured it into the ramikins!

Most helpful critical review

The pumpkin puree ruins the texture of the Creme Brulee, and using white sugar on the top absolutely does not work. I think I would just add pumpkin pie spice to a regular Creme Brulee to add a ...

Most helpful
Most positive
Least positive

Amazing! But so is everything from this chef!!! Don't change a thing, just follow and enjoy with guests! I actually mixed this all in a blender and just poured it into the ramikins!

OMG this is a great recipe I first tried the pumpkin custard at Cracker Barrel it was served with ginger snap cookies and a caramel mousse it was awesome well this recipe is much much better I m...

Excellent alternative to pumpkin pie - it was delicious - I'd never made a brulee before, so I followed the recipe exactly and it turned out great!

Excellent!!! I went a little lighter on the brulee layer as I wanted it to break a little easier for guests. A total hit at the party. DO TRY THIS ONE!!!

Oh, wow! Super delicious! I love this recipe!! As Chef John says right off the bat, this does NOT have the same texture as a creme brulee, so no one should be disappointed or lower their rating ...

Su yummy! Not the exact same texture as your typical creme brulee but still delicious. I plan on making it for Thanksgiving.

I knew it would be like this, but I missed the silky creamy custard of a true creme brulee. It was delicious, don't get me wrong, but the pumpkin texture just made it like a fancy crustless pie....

I will make this instead of pumpkin pie next Thanksgiving! Delish. I would HIGHLY recommend straining this mixture before filling the ramekins :)

I really liked this recipe but that it was a little different than usual creme brulee texture. My kids actually ate it and it was nice to see something different and super easy to make.