Pumpkin Creme Brulee Recipe

Name: Pumpkin Creme Brulee
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: 1 cup Fresh Pumpkin Puree; 1 Vanilla Bean, split & scraped; 2 cups Heavy Cream; 6 large Egg Yolks; 3/4 cup Granulated Sugar; 1 tablespoon Amaretto Liqueur; 2 tablespoons Brown Sugar

Indulge in the creamy, spiced perfection of this Pumpkin Crème Brûlée, adapted from the renowned Marie-Josée Taillefer. This elegant dessert features a smooth pumpkin custard, subtly enhanced with amaretto and vanilla bean, topped with a crisp, caramelized brown sugar crust. Perfect for fall gatherings or a special treat, it's easy to make and will keep in the fridge for up to a week.

Prep Time 30 mins

Cook Time 180 mins

Calories 798.2 kcal

Protein 16g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Creme Brulee

1 cup Fresh Pumpkin Puree
1 Vanilla Bean, split & scraped
2 cups Heavy Cream
6 large Egg Yolks
3/4 cup Granulated Sugar
1 tablespoon Amaretto Liqueur
2 tablespoons Brown Sugar

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How to Make Pumpkin Creme Brulee

Preheat oven to 300°F (150°C). Prepare pumpkin puree: steam or bake approximately 1 lb pumpkin flesh until tender.
Puree the cooked pumpkin in a food processor until completely smooth. Set aside.
Using a sharp knife, split a vanilla bean lengthwise and scrape out the seeds. Set aside.
In a medium saucepan, combine 2 cups heavy cream and the vanilla bean seeds. Heat over medium heat, stirring occasionally, until the cream is just simmering.
Remove from heat and let the cream infuse with vanilla for at least 10 minutes.
In a large bowl, whisk together 6 large egg yolks and ¾ cup granulated sugar until pale and thick (about 3-4 minutes).
Slowly drizzle the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Stir in 1 cup pumpkin puree and 1 tablespoon amaretto liqueur. Mix well.
Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
Pour the custard into 4 (6-ounce) ramekins.
Place the ramekins in a large baking dish.
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (bain-marie).
Bake in the preheated oven for 30-40 minutes, or until the custards are just set but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let cool completely on a wire rack.
Refrigerate for at least 2 hours, or preferably overnight, before serving.
Before serving, sprinkle approximately 2 tablespoons of brown sugar evenly over the top of each crème brûlée.
Use a kitchen torch to caramelize the brown sugar until golden brown and slightly crisp.