Pumpkin Creme Brulee

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Pumpkin Creme Brulee


  • 2 cups cream
  • ¼ cup canned pumpkin puree
  • 1 tsp pumpkin pie spice*
  • ½ cup fancy molasses
  • 6 egg yolks
  • *Substitute ½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg and 1/8 tsp ground cloves.

  • 6 Tbsp demerara sugar (natural brown sugar) for caramelizing the top


  1. Heat cream, pumpkin puree and pumpkin pie spice on the stove. Whisk molasses and egg yolks together, and add the heated cream to the egg molasses mixture.Pour into 4 oz ramekins.
  2. Place ramekins in a large pan and pour hot water half way up the ramekins and bake in a 300°F oven for 45 minutes.The crème brulee should be solid but still jiggly like a belly.
  3. Cool for at least 4 hours in the refrigerator.
  4. To Serve, sprinkle 1 Tbsp of demerara sugar on each brulee, ensure that the entire top is covered. Melt the sugar under the broiler, keeping a very close eye on the brulees, or use a kitchen torch.

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