Looking for a dessert that’s fun, elegant, and different this year? Try this pumpkin creme brulee! It’s creamy, sweet, delicious, and even served in mini pumpkins so it’s perfect for fall and Thanksgiving. I make mine in the air fryer so it’s even easier (and keep the oven open for that big old turkey)!
Why You’ll Love This Recipe
Pumpkin crème brûlée is a dessert that feels both elegant and comforting, making it perfect for the fall season or holiday gatherings. It adds the cozy autumn sweetness of creamy pumpkin custard to the silky, velvety texture of crème brûlée.
The contrast between the creamy custard base and the crunchy sugar topping creates a balance of textures that feels indulgent yet refined! It’s perfect for entertaining since it’s served in individual single-serve portions (bonus points for using mini pumpkins), while also being practical to prepare ahead of time.
It works well for an intimate dinner or a big holiday spread, offering a unique alternative to traditional pies. Try it for Thanksgiving, Friendsgiving, or just any fall occasion where you want a delicious and different dessert!
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Ingredient List
- 4-6 mini pumpkins, depending on size (or 4 7-ounce ramekins)
- 4 large egg yolks
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 ⅔ cups heavy whipping cream (hot but not boiling)
- Pinch of Kosher salt
- Sugar for topping (2-3 Tbsp)
Ingredient Tips and Substitutions
- You can also use granulated sugar instead of brown sugar; I just like brown paired with the pumpkin particularly
- Instead of heavy cream, you can use half and half or whole milk, but it will have a runnier finished texture overall
- The cinnamon can be swapped for (or you can add) ginger, nutmeg, cloves, or other warm fall spices as desired!
- For the topping, granulated sugar or a coarse sugar like demerara is fine. The latter will get thicker and darker (and is a bit harder to melt), whereas the granulated gives you a thinner, crisp layer
Equipment Notes
Alas, while the air fryer is perfect for cooking the creme brulee, it cannot create the crisp browned sugar topping. You’ll still need a kitchen torch for that – I use this one.
If you don’t want to use the mini pumpkins as your dish, use four 7-ounce ramekins instead. As long as they’re oven safe, they’re air fryer safe!
Step By Step Instructions
- If using mini pumpkins, slice off the tops and use a spoon to remove the seeds and pulp
- Heat your heavy cream until it’s hot (but not boiling). I have a 1000W microwave, and heat it for 2 minutes total, pausing halfway to give it a stir
- Add the eggs, sugar, pumpkin, cinnamon, salt, and vanilla to a large bowl and stir until combined
- Slowly whisk in the hot cream, stirring constantly to prevent curdling, until it’s fully incorporated and smooth
- Pour the pumpkin cream mixture evenly into the pumpkins or ramekins (skim off any large bubbles), and then loosely tent with foil (you don’t want it to fly off, but wrapping it tightly slows cooking)
- Place ramekins or pumpkins into your air fryer, leaving air space between each one
- Cook at 275°F (if your air fryer doesn’t go this low, check other settings such as reheat – my Ninja goes down to 270°F on alternate settings) for 30-35 minutes (20-25 for ramekins), until the edges are set and the center jiggles only slightly. Times can vary based on pumpkin size and your air fryer, so adjust as needed
- Transfer to a wire rack to cool. Once cooled to room temperature, cover in plastic wrap and move to the refrigerator to cool for at least 2 hours (but overnight is fine)
- Allow the brulee to come to room temperature when ready to serve. Sprinkle approximately ½ Tbsp sugar (a thin layer; too thick won’t melt well) over the top of each one. Then, use a kitchen torch to heat until it caramelizes (make sure to move the torch back and forth to get even browning)
- Cool and allow the sugar to harden for 2-3 minutes, then enjoy!
Oven Directions
- Add the filled pumpkins to a baking dish (a 13×9 pan, roasting pan, or similar) and add enough hot water to the bottom of the pan to come up about halfway up the sides of the ramekins or pumpkins
- Bake in an oven preheated to 300°F for 35-45 minutes, until the centers just barely wiggle (size of pumpkins can make this vary a bit; adjust as needed)
Pairing Suggestions
Drinks
- Espresso or Cappuccino – The bitterness of coffee balances the custard’s sweetness
- Spiced Chai Latte – Echoes the warm cinnamon and clove notes in the dessert. Try one of my Chai Cocktails for a boozy option!
- Dessert Wine (like Sauternes or Ice Wine) – Its honeyed richness pairs beautifully with pumpkin and caramelized sugar!
- Bourbon or Spiced Rum Cocktail – The smoky, vanilla-forward flavors highlight the custard’s depth. Try a Pumpkin Spice Old Fashioned for the perfect compliment!
Other Desserts
- Biscotti or Shortbread Cookies – A crunchy side that complements the silky texture. Try my Air Fryer Biscotti for a homemade option!
- Dark Chocolate Truffles – Bitterness cuts through sweetness of creme brûlée while adding luxury
- Apple Galette or Caramel Apples – Seasonal pairings that emphasize fall fruit flavors
Edible Garnishes
- Candied Pecans or Walnuts – Add texture and nutty depth. Try my Air Fryer Honey Roasted Pecans!
- Whipped Cream with Maple Syrup – A light topping that adds autumn flair!
- Cranberry Compote – Tartness for balance and a festive pop of color
Recipe FAQs
What Causes Crème Brûlée Not To Set?
Usually, the custard doesn’t set if it’s underbaked or if the cooking temperature is too high, which can cause curdling instead of slow, gentle cooking. It should be baked until it’s just barely jiggly in the center.
Can I Make Crème Brûlée Without A Torch?
Yes. Place the sugar-topped custards under a broiler to melt and caramelize the sugar. Keep a close eye on them to avoid burning.
How Difficult Is It To Make Crème Brûlée?
It’s easier than it looks. With careful attention to temperature and timing, even beginners can pull it off successfully.
Should You Cover Crème Brûlée When Baking?
In the oven, no, don’t cover the ramekins while baking. Covering traps steam, which can cause the custard to overcook or become rubbery. In the air fryer, you should cover loosely to prevent over-browning during cooking.
Tips For the Best Pumpkin Creme Brulee
- If using mini pumpkins as cups, make sure not to scoop too far down, as you can create a hole in the bottom which will then leak out your brulee mixture
- Overcooking can result in a grainier and lumpier texture – it will still taste fine. So, don’t be discouraged if it’s not quite right the first time! The center should still have a little jiggle when removed from cooking for the best texture
Storage and Serving
- Storage: Keep baked custards (before brûlée) covered in the fridge for up to 3 days. Only caramelize the sugar topping right before serving so it stays crisp!
- Freezer: Not recommended, as freezing can separate the custard
- Caramelizing Sugar: Use a torch for the most even caramelization, or a broiler if needed, working in small batches to avoid melting the custard
- Presentation: Garnish with whipped cream, candied pecans, or a dusting of cinnamon for a festive autumn touch!
More Brulee Recipes
- Sweet Potato Creme Brulee
- Creme Brulee Hawaiian Rolls
- Creme Brulee French Toast
Final Thoughts
This pumpkin creme brulee recipe is a fun seasonal twist on a classic custard dessert, adding the perfect fall flavor of pumpkin, which adds an almost pie-like flavor! Serve them in mini pumpkins for an added touch, or stick with the classic ramekins – either is great.
I love to make mine in the air fryer (which keeps the oven open when you’re roasting a bird all day), but the oven is fine as well. In fact, it’s easy to make this dessert a day or two in advance and to just add the sugar topping to each single-serve pumpkin or ramekin right before serving!
For more great ways to add this seasonal squash into your fall cooking, check out all of my Air Fryer Pumpkin Recipes for tasty ideas!
Pumpkin Creme Brulée (Air Fryer or Oven)
Equipment
- Whisk (or similar; like a fork)
- 4 7-Ounce ramekins (or 4-6 mini pumpkins)
- Foil
- Kitchen torch (or broiler)
Ingredients
- 4 large egg yolks
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 ⅔ cups heavy whipping cream
- Pinch of salt
- Sugar for topping (2-3 Tbsp approximately)
Instructions
- If using mini pumpkins, slice off the tops and use a spoon to remove the seeds and pulp
- Heat your heavy cream until it’s hot (but not boiling). I have a 1000W microwave, and heat it for 2 minutes total, pausing halfway to give it a stir1 ⅔ cups heavy whipping cream
- Add the eggs, sugar, pumpkin, cinnamon, salt, and vanilla to a large bowl and stir until combined4 large egg yolks, ¼ cup brown sugar, ½ cup pumpkin puree, ½ tsp cinnamon, Pinch of salt, 1 tsp vanilla extract
- Slowly whisk in the hot cream, stirring constantly to prevent curdling, until it’s fully incorporated and smooth
- Pour the pumpkin cream mixture evenly into the pumpkins or ramekins (skim off any large bubbles or strain through a fine mesh strainer), and then loosely tent with foil (you don’t want it to fly off, but wrapping it tightly slows cooking)
- Place ramekins or pumpkins into your air fryer, leaving air space between each one
- Cook at 275°F (if your air fryer doesn’t go this low, check other settings such as reheat – my Ninja goes down to 270°F on alternate settings) for 30-35 minutes (20-25 for ramekins), until the edges are set and the center jiggles only slightly. Times can vary based on pumpkin size and your air fryer, so adjust as needed
- Transfer to a wire rack to cool. Once cooled to room temperature, cover in plastic wrap and move to the refrigerator to cool for at least 2 hours (overnight is fine)
- Allow the brulee to come to room temperature when ready to serve. Sprinkle approximately ½ Tbsp sugar (a thin layer; too thick won’t melt well) over the top of each one. Then, use a kitchen torch to heat until it caramelizes (make sure to move the torch back and forth to get even browning)
- Cool and allow the sugar to harden for 2-3 minutes, then enjoy!Sugar for topping
Notes
- You can also use granulated sugar instead of brown sugar inside the custard; I just like brown paired with the pumpkin particularly
- Instead of heavy cream, you can use half and half or whole milk, but it will have a runnier finished texture overall
- The cinnamon can be swapped for or combined with other warm fall spices as desired!
- For the topping, granulated sugar or a coarse sugar like demerara is fine. The latter will get thicker and darker (and is a bit harder to melt), whereas the granulated gives you a thinner, crisp layer
- Exact nutritional values will vary based on brand and flavor of ingredients, size of dishes, and quantity consumed, so please consider this a guideline only
Nutrition
