Pumpkin Pie Creme Brulee Tell a Friend

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  • 2 1/2 cups - heavy cream
  • 1/2 cups - canned pumpkin
  • 6 - egg yolks
  • 1/3 cups - packed brown sugar
  • 2 teaspoons - vanilla
  • 1 teaspoons - pumpkin pie spice (OR 1/2 tsp cinnamon plus 1/4 tsp ginger and 1/4 tsp cloves)
  • 1/4 teaspoons - salt
  • 2 tablespoons - granulated sugar
  • - candied nuts or sugared pecans
  • Directions:

    Preheat oven to 350° F. In a bowl, whisk together all ingredients except the granulated sugar and candied nuts.; mix until smooth.

    Place six 6-oz. ramekins (small baking dishes) or custard cups in a 3-quart rectangle baking dish. Divide pumpkin mixture evenly among ramekins, and place baking dish on oven rack. Pour enough boiling water into dish to reach halfway up sides of ramekins.

    Bake 35 minutes (if using shallow ramekins, check doneness about 5 minutes early) or until edges are set (centers will shake slightly). Remove ramekins from water and set out on a wire rack to cool.

    Cover and chill 4 hours or overnight. Sprinkle tops of custards with granulated sugar, and use a kitchen torch to melt sugar by moving tip of flame across custards to form a crispy layer. Top with candied nuts and serve immediately.

    Brief Description

    Canned pumpkin combined with eggs, brown sugar, vanilla and cream with pumpkin spice seasoning and baked for a delicious creamy dessert; topped with candied nuts. Leave time to chill for 4 hours before serving.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 5 hour(s) 10 min
    Cook Time: 35 min


    Candied Nuts recipe available here on Dish Dish.


    Magnolia Journal

    Posted By:


    Posted On:

    September 23, 2019

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