Cringey Kitchen

Gluten free, dairy free things in the shape of food

Pumpkin Creme Brulee

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It’s pumpkin season! Today we are sharing a super easy pumpkin creme brulee recipe. If you’re a fan of pumpkin pie, then you’ll probably like this creme brulee. It tastes very similar to pumpkin pie filling. 

My brother got me a cooking torch last Christmas and I haven’t had a chance to use it on Cringey Kitchen. It took Chef K and I a while to figure out the right amount of heat (about medium). We also learned you only want to lightly go over the sugar with the heat from the flame. You don’t want to actually touch the sugar with the flame as your sugar will end up getting too scorched and burnt.

I have messed up many creme brulees in the past, but not this time. I’m really happy with the texture of this creme brulee. The straining process and water bath are both essential in getting that perfect consistency. As I mention in the recipe below, put the pan in the oven before you add the water. This will prevent water from getting in your ramekin. 

Keep your pumpkin in your ramekin, not the floor,
Your favorite alternative chefs, K & T

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Pumpkin Creme Brulee

Prep Time 10 minutes
Cook Time 45 minutes
Servings 3 servings

Ingredients

  • 4 egg yolks
  • ¾ cup pumpkin puree
  • 1 cup coconut cream
  • 2 ½ tbsps coconut sugar + more for top
  • 1 tsp pumpkin pie spice
  • Ice cream optional topping

Instructions

  1. Preheat the oven to 325 degrees Fahreinheit.
  2. In a medium sized bowl, whisk together egg yolks, pumpkin puree, and coconut cream.
  3. Sieve mixture into another bowl to get a smooth texture.
  4. Whisk 2½ tbsps coconut sugar and pumpkin pie spice into the egg mixture until there are no clumps.
  5. Line the bottom of a square pan with a paper towel, then place 3 ramekins in the pan.
  6. Pour egg mixture into the ramekins.
  7. Fill the pan with enough water so it reaches up ¾ of the side of the ramekin. (I recommend putting the pan in the oven, then pouring the water in to avoid potential spillage.)
  8. Bake for 40-45 minutes, then remove from the oven and cool to room temperature.
  9. Refrigerate for 2 hours.
  10. Using a small sieve, evenly dust the top of the creme brulee with coconut sugar. Using a blow torch, lightly go over the top of the sugar until it caramelizes.
  11. Serve immediately, feel free to add some vanilla ice cream on top (optional).