Pumpkin Pie Crème Brulee

Who here loves crème brulee?  Who here loves pumpkin pie?

Who here has ever combined the two?

Luckily, I am in the mood to share this creamy, full-of-great-flavor recipe with you, just in case you want to try it yourself.  As you may be aware, I have been working with Libby’s Pumpkin here recently, and this is yet another recipe I am thrilled to have put together.  I love that we can get pumpkin year round, thanks to Libby’s who is kind enough to put it in a can for me!  It makes life that much tastier.

I’m not sure why people shy away from making crème brulee at home, and opt to only enjoy it when they are out at fancy restaurants.  It really isn’t difficult…just pudding, pretty much.  If you can temper eggs, you can make it.  And you CAN temper eggs.  So see?  You can make it.

Both Jon and myself really liked this combination of flavors, as it was a light and creamy version of pumpkin pie.  Me, I am not a big fan of pumpkin pie, but I do love crème brulee.  Jon is the opposite.  So what we have here, folks, is a happy compromise.  All the pumpkin pie flavor without the hassle, plus that nice sugary crunch on top that makes everyone happy.

Is there anything better than that crunch?

Give this recipe a shot and let me know what you think!

Pumpkin Pie Crème Brulee

makes 8


  • 2 cups heavy cream
  • 1/4 cup brown sugar
  • 1/4 cup sugar
  • 8 egg yolks
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 cup pumpkin puree
  • Additional sugar, to caramelize


  1. Preheat oven to 325.
  2. In a saucepan over medium high heat combine cream and sugars. Bring to a low simmer. While coming to temperature, whisk egg yolks in a medium sized bowl. Once simmering, slowly add 1 cup of the hot cream 1/2 cup at a time to the yolks, whisking constantly to temper the yolks. Combine the remaining cream to the yolks, then add in the spices, vanilla and pumpkin.
  3. Strain the mixture through a mesh strainer, then add to the 8 ramekins.
  4. Prepare the water bath for the ramekins, then bake for 45-50 minutes, or until centers of each are just set. Remove from oven. Chill in refrigerator for 3-4 hours minimum.
  5. When ready to serve, sprinkle each ramekin with 1/2-1 teaspoon of granulated sugar. Using a kitchen torch, caramelize the sugar. Alternately, brown the sugar under the oven broiler. Serve and enjoy!

More on Libby’s 100% Pure Pumpkin

There are tons of recipes and ideas for you to try on PumpkinCan.com – go check it out!


  • You can improve the nutrition of your cake or brownies by replacing the fat or oil with LIBBY’S® 100% Pure Pumpkin.
  • When you replace a whole egg in many of your favorite recipes with 1/4 cup of LIBBY’S® Pumpkin, you can cut the calories, cholesterol and fat. See www.verybestbaking.com for recipe ideas.
  • You can replace half the butter or margarine in your baking recipes with LIBBY’S® 100% Pure Pumpkin to cut the fat.
  • Replace half of the creamy or crunchy peanut butter with LIBBY’S® 100% Pure Pumpkin and cut the fat in a PB&J sandwich
  • Add 1/4 cup of LIBBY’S® 100% Pure Pumpkin into 3/4 cup of your favorite homemade or canned chili to cut the sodium per 1 cup serving.





  • Add 2 tablespoons of LIBBY’S® 100% Pure Pumpkin to your 1/2 cup of quick oats for a delicious part of your breakfast that is a good source of dietary fiber and cholesterol-free!
  • Add LIBBY’S® 100% Pure Pumpkin to your store-bought pancake mix for a hint of added flavor and moistness.
  • Add 1 part LIBBY’S Pumpkin to 3 parts canned or jarred tomato sauce to reduce the sodium per serving. Also “A boost” implies at least “good source” not sure if a cup of Libby’s added to 3 cups of pasta sauce achieves at least 10% DV of vitamin A per serving.
  • Stir 1/4 cup of LIBBY’S® 100% Pure Pumpkin into your 8-ounce mug of low-fat hot cocoa for a good boost of rich and delicious flavor.
  • Add 1/4 cup of LIBBY’S® 100% Pure Pumpkin into 1 cup of store-bought hummus for a touch of color and added natural flavor.
  • Add 1/2 cup of LIBBY’S® 100% Pure Pumpkin to the cooking water for every cup of your uncooked rice and create deliciously creamy risotto-like rice.

Disclaimer: I am a member of the Libby’s Pumpkin blogger team and help spread the word about its #PumpkinCan Campaign. As a team member, I receive product and incentives in exchange for participating in brand related activities and spreading the word about Libby’s #PumpkinCan Campaign.  All thoughts and opinions are my own.

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