Chef John's Pumpkin Creme Brulee Recipe -
Chef John's Pumpkin Creme Brulee Recipe
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Pumpkin Creme Brulee
Watch Chef John make the perfect holiday dessert. See more
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Chef John's Pumpkin Creme Brulee

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    2 hrs 45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2012

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
Nov 17, 2014

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 holiday flair.

Oct 16, 2012

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 made the cookies and the mousse really guys this is better then anything you can get in a resturant just a few extra steps and WOW give it a try instead of brulee add ginger snap cookies smashed up on top and caramel mousse yum.

Oct 06, 2012

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!

Sep 23, 2012

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!!!

Nov 07, 2013

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 because of this, but it does have its own wonderful, creamy texture and a flavor that is amazing. Thanks Chef John - another winner!!

Oct 11, 2012

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

Nov 20, 2012

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


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

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

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