Go Back
What to serve this thanksgiving

Pumpkin Creme Brûlée

Claire Bahn


  • cups heavy whipping cream
  • 3 large eggs
  • ½ cup sugar will need extra for caramelizing
  • 1 cup pumpkin puree
  • 2 tsp pumpkin pie spice mix


  • Pre-heat the oven to 300˚ F
  • In a medium bowl, whisk together 3 whole eggs and ½ cup sugar until well blended.
  • Heat 1¾ cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching.
  • Slowly add hot cream while whisking. Remember not to add too quickly because the eggs might cook....YIKES.
  • Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.
  • Whisk in 1 cup pumpkin puree and pumpkin pie spice mix. If using homemade pumpkin puree, make sure to blend it to an extra fine puree. If you don't have pre-made pumpkin pie spice mix, you can use: 2 pinches of cinnamon, 2 pinches ground nutmeg, 1 pinch ground ginger and 1 pinch ground cloves.
  • Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
  • Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brûlée centers should barely wiggle when you move the pan.
  • Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve and don't refrigerate after caramelizing, because the sugar will melt.

Making the Crisp topping

  • Brûlées must be at room temp or cold to caramelize the tops. Put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Torch the tops moving in a circular pattern until the whole surface is caramelized and sugar turns a rich amber color. When you're ready to eat it, break the sugar topping with a spoon to break it up.


What you will need:
Ovenproof ramekins or custard cups
A handheld kitchen torch.