Pumpkin Cognac Creme Brulee Recipe

Indulge in the rich, autumnal flavors of this Pumpkin Cognac Crème Brûlée, inspired by Cottage Living Magazine (October 2007). This elegant dessert features a smooth, creamy pumpkin custard with a delightful caramelized sugar crust. While the optional cognac adds depth of flavor, the custard will still be perfect without it! Perfect for Thanksgiving, fall gatherings, or any special occasion.

Prep Time 30 mins

Cook Time 255 mins

Calories 419.5 kcal

Protein 8g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pumpkin Cognac Creme Brulee

2 cups heavy cream
6 large egg yolks
1/2 cup granulated sugar, 1/4 cup light brown sugar (packed), 6 teaspoons granulated sugar (for topping)
1 1/2 cups canned pumpkin puree
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 pinch fresh ground black pepper
1 teaspoon vanilla extract
2 tablespoons cognac
1 tablespoon cornstarch
1/2 cup whole milk
1 whole large egg

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How to Make Pumpkin Cognac Creme Brulee

Preheat oven to 325°F (160°C).
In a medium saucepan, whisk together the pumpkin puree, granulated sugar, brown sugar, cornstarch, and salt until smooth.
Gradually whisk in the heavy cream and milk until well combined.
In a separate bowl, whisk together the egg yolks and egg.
Temper the egg mixture by slowly whisking in a small amount of the warm pumpkin mixture, then pour the tempered egg mixture into the remaining pumpkin mixture, whisking constantly.
Stir in the vanilla extract and cognac (if using).
Strain the custard through a fine-mesh sieve into a bowl.
Pour the custard evenly into six 6-ounce ramekins.
Place the ramekins in a large baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
Bake for 45-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let cool completely on a wire rack.
Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
Just before serving, sprinkle each custard with 1 teaspoon of granulated sugar.
Use a kitchen torch to caramelize the sugar until golden brown and bubbly.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

66g

Fat

109g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Occasion Desserts Eggs Dairy Fall Seasonal

Frequently Asked Questions

How long does it take to make Pumpkin Cognac Creme Brulee?

Pumpkin Cognac Creme Brulee takes about 285 minutes from start to finish — roughly 30 minutes to prepare and 255 minutes to cook.

How many calories are in Pumpkin Cognac Creme Brulee?

Pumpkin Cognac Creme Brulee has approximately 419.5 calories per serving, with about 8 g protein, 6 g carbohydrates and 56 g fat.

What ingredients do I need for Pumpkin Cognac Creme Brulee?

The key ingredients for Pumpkin Cognac Creme Brulee are Whipping Cream, Egg Yolks, Sugar, Canned Pumpkin, Kosher Salt, Ground Cinnamon. See the full list with measurements above.