pumpkin crème brulée {gluten free, grain free}

pumpkin creme brule 2.JPG

Pies have always been the go to on Thanksgiving and for very good reason. I think a good pie is heavenly and sometimes the best part of the meal. I don’t think anyone is too full on this day to say no to dessert.

I wanted to shake things up and try something new. Do you think it is the end of pumpkin season, or do you enjoy it through all of the holiday season? Pumpkin is amazing to use this time of year and I take full advantage. Pumpkin cheesecake, pumpkin chocolate chip muffins, pumpkin smoothies, pumpkin chocolate chip cookies and for the savory fans, pumpkin risotto. It is everywhere and that is perfect.

My recipe for Pumpkin Crème Brulée turned out better than I could have imagined. It was creamy, rich and the sugar topping was the icing on the cake! Yes, sugar…sometimes it’s ok to have a little sugar in moderation and this was completely worth it.

If I knew how crazy, simple creme brulé was to make, I would have jumped in a long time ago. It is basically a custard with any flavoring you decide, topped with sugar. YAS! this is genius and a keeper. I might just create all of the flavors and make it a weekly treat.

pumpkin creme brule.JPG


  • 4 egg yolks

  • 1 1/2 cup heavy cream

  • 1 tsp. vanilla

  • 1/2 cup pumpkin pureé

  • 1/2 cup cane sugar

  • 1 generous tsp. pumpkin spice

  • 1/4 tsp. salt


  • Preheat oven 325°F. Separate egg yolks from whites and save egg whites for another use.

  • In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.

  • Add the whipping cream and vanilla, and beat on low until well blended.

  • Add salt, pumpkin spice and pumpkin pureé and combine

  • Pour mixture into ramekins, putting 4 equal parts in each

  • Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 55 minutes.

  • Carefully remove pan from oven and leave in the water bath until cooled.

  • Remove ramekins from water bath, wipe and place in refrigerator to chill for at least 2 hours.

  • Before serving, remove from refrigerator and sprinkle about 2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place under the broiler until sugar melts.

  • Place back into refrigerator for sugar to cool and serve.


This recipe serves 4, if you are going to have a bigger crowd, double the recipe. THIS IS A GREAT dessert to make ahead of time and served chilled. Adding whipped cream makes it more decadent, but is amazing as is.