Michael HenryWhere fall flavors meet classic French dessert drama.
If you’re looking for a dessert that combines silky, spiced custard with that signature sugar shell crack, this pumpkin creme brulee is your fall moment in a ramekin. It’s everything we love about crème brûlée—elegant, creamy, and unapologetically indulgent—with just enough pumpkin spice to remind you it’s sweater season.
The base is made with real pumpkin purée, heavy cream, and warm spices, and is slowly baked until just set, then chilled until perfectly smooth. But what makes this one extra special? A crown of crunchy, homemade glazed pecans. They’re crisp, sweet, and scented with vanilla and spice—basically fall candy. Sprinkle them on top and thank us later.
Grab Your Ingredients!
For the Custard:
- 5 egg yolks, one white reserved for pecans
- 1/2 cup of organic brown sugar
- 1 3/4 cups organic heavy cream
- 1/4 cup organic pumpkin puree
- 1/4 cup organic white sugar for topping
- 1 teaspoon pumpkin pie spice seasoning
- 1 whole vanilla bean or 1 tablespoon vanilla extract
- 1/4 teaspoon salt
For the Glazed Pecans:
- 1 tablespoon vanilla extract
- 3/4 pound pecan halves
- 2 tablespoons organic granulated sugar
- 2 tablespoons organic brown sugar
- 1/2 teaspoon pumpkin pie spice seasoning
- 1 egg white
Step 1:
Preheat the oven to 350 degrees F.
Step 2:
Whisk egg yolks and brown sugar together in a large bowl.
Step 3:
Stir in cream, pumpkin puree, spice seasoning, vanilla bean, and salt. If using a vanilla bean, slice the bean lengthwise halfway through, then slide the blade down the inside of the opened bean, extracting its contents onto the edge of your knife. Then scrape the contents off your knife onto the edge of your bowl and blend into the pumpkin mixture.
Step 4:
Divide the mixture into 5 (5-inch) ramekins, about an inch from the top.
Step 5:
Place the ramekins into a baking dish and fill the baking dish with boiling water to reach about halfway up the sides of the ramekins.
Step 4 & 5:
Divide the mixture into 5 (5-inch) ramekins, about an inch from the top. Place the ramekins into a baking dish and fill the baking dish with boiling water to reach about halfway up the sides of the ramekins.
Step 6 & 7:
Bake in a preheated oven for 30-35 minutes. Remove from the oven and place in the refrigerator on a cooling rack for at least 2 hours until completely cool; overnight is best.
Step 8 & 9:
While crème brûlée is cooling, set your oven to 250 degrees. Mix sugars, salt, and pumpkin spice seasoning in a small bowl. Whisk egg whites and vanilla in a separate mixing bowl until frothy. Toss in pecans until covered and slowly pour over the sugar mix until evenly coated. Spread on a baking sheet.
Step 10:
Bake for 10 minutes and stir. Continue baking and mixing every 15 minutes, keeping pecans in a single layer for 45 minutes until evenly browned. Be sure to use your spatula to scrape up all the bits of toasted coating from the bottom of the baking sheet.
Step 11:
Remove the crème brûlées from the refrigerator and add about 1 tablespoon of white sugar to the top of each serving. Melt the sugar with a chef’s torch until crispy and browned, rotating the ramekin as you go, about 1 minute. Allow the topping to cool and harden.
Step 12:
Garnish with glazed pecans, and enjoy!
This is the kind of dessert that feels fancy enough for a dinner party but is surprisingly simple to pull off. The hardest part is probably waiting for them to chill in the fridge (and fending off anyone trying to sneak a taste too early).
Whether you’re celebrating Thanksgiving, hosting a dinner with friends, or just making a Tuesday night feel like something more, this recipe delivers. Every bite of this pumpkin creme brulee is creamy, crunchy, spiced, and sweet. It’s comfort food wearing a bow tie.
Looking for more cozy fall recipes? Be sure to check out our gluten-free zucchini bread—moist, flavorful, and perfect for breakfast or dessert.
So light that torch. Pumpkin Creme Brulee season has officially arrived.
