Pumpkin Pie Crème Brûlée with the most delicious custard and the perfect caramelized top, that looks elegant and is surprisingly easy to make. With only a few ingredients—egg yolks, sugar, whipping cream, and pumpkin pie spices, and it’s naturally gluten free, making it accessible for those with celiac disease or on gluten-free diets for other reasons. Plus it’s an easy dessert for those pumpkin lovers in the autumn.

This recipe was made in a small 8 x 6 inch dish, creating a thin layer of custard and more surface area for the caramelized topping, which is so delicious! Feel free to use ramekins and have a deeper layer of custard. The deeper the custard, the longer the cooking time will be.

Steps to making Pumpkin Pie Crème Brûlée

In all of my recipes there are measurements in grams. It is way more accurate. Consequently, you need a kitchen scale to make this recipe. Here’s the link to the scale that I use, but there are cheaper ones as well.

1. PREPARE THE CUSTARD

Gently heat the cream, pumpkin puree and spices. Whisk the egg yolks with sugar until smooth

2. COMBINE THE PUMPKIN PIE CREME BRULEE INGREDIENTS:

Add the warm cream mixture (in small portions) to the egg mixture to temper the eggs and prevent them from scrambling

3. BAKE IN A WATER BATH:

Pour the custard into one small sized baking dish or use 4 ramekins, and place them in a water bath. Bake at a low temperature until the custard is set but still slightly wobbly in the centre.

4. CHILL:

Refrigerate the custard for several hours to fully set.

5. CARAMELISE SUGAR:

Just before serving, sprinkle sugar on top and use a kitchen torch to caramelise the sugar into a crispy layer.

Common Issues and Fixes for Pumpkin Pie Creme Brûlée

1. Too Firm or Stiff

CAUSE: Overcooking or too many egg yolks. Crème brûlée should be baked until it has a slight jiggle in the center, as it will continue to firm up while cooling.

FIX: Check the custard at regular intervals. When it wobbles slightly in the middle, it’s ready to be removed from the oven. If it’s overcooked, next time use a water bath and bake at a lower temperature. Our ovens are all a little different!

2. Runny Texture:

 Cause: Undercooking or incorrect ratio of ingredients. If the custard hasn’t set, it may be because it wasn’t cooked long enough or at a low enough temperature.

 FIX: Bake at a slightly lower temperature than before, using a water bath for even heating. The water should be hot but not boiling when you place the dish in the oven. If your recipe has too much liquid (like excess cream), slightly reduce the liquid or increase egg yolks to help it set better.

3. Curdled or Grainy Custard:

 CAUSE: Overcooking or too high oven temperature. The eggs can overcook, causing a scrambled egg-like texture, or the mixture can separate.

FIX: Ensure you’re baking the custard in a water bath, which helps regulate heat and prevents overcooking. Lower the oven temperature and cook more gently. Strain the custard mixture before baking to remove any cooked egg bits and make it smoother.

4. Bubbles on Top of the Custard:

CAUSE: Air got into the custard during mixing.

FIX: Stir the custard gently and just combine all the ingredients with a spatula rather than a whisk. Avoid whisking vigorously to prevent air bubbles from forming. Strain the mixture through a fine-mesh sieve before pouring it into the ramekins to remove bubbles.

5. Pumpkin Pie Crème Brûlée Not Setting:

CAUSE: Incorrect ingredient ratios or too short baking time.

 FIX: Check the recipe to ensure the correct ratio of egg yolks to cream. If it hasn’t set after baking, refrigerate it for a few more hours to firm up. If it’s still runny, next time, slightly increase the baking time or the number of egg yolks.