Pumpkin Crème Brûlée Pumpkin Crème Brûlée

Author: Canadian Living

From the first crunch of the crackle topping to the last bite of the creamy pumpkin custard, this sinfully pleasing dessert makes a splendid ending to a fall dinner.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2005



1-  Place eight 6-oz (175 mL) custard cups or ramekins in large pan; set aside.

In large bowl, combine pumpkin purée, vanilla, cinnamon, nutmeg and ginger; set aside.

2-  In saucepan, heat cream until steaming. In bowl, whisk egg yolks with granulated sugar; slowly whisk in cream. Whisk into pumpkin mixture. Pour into prepared custard cups. Pour enough hot water into pan to come halfway up sides of cups.

3-  Bake in centre of 350°F (180°C) oven until edge is set but centre still jiggles and knife inserted in centre comes out creamy, about 35 minutes. Remove from water; let cool on racks. Cover and refrigerate until chilled and set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

4-  Set fine sieve over bowl; press brown sugar through sieve to eliminate lumps. Pat custards dry; sprinkle evenly with brown sugar.

5-  Holding small blowtorch so end of flame touches sugar, heat until sugar bubbles and turns dark amber. Chill, uncovered, for at least 30 minutes before serving. (Make-ahead: Refrigerate for up to 3 hours.)

Nutritional facts Per serving: about

  • Sodium 36 mg
  • Protein 5 g
  • Calories 357.0
  • Total fat 26 g
  • Cholesterol 280 mg
  • Saturated fat 15 g
  • Total carbohydrate 27 g


  • Iron 11.0
  • Folate 15.0
  • Calcium 8.0
  • Vitamin A 119.0
  • Vitamin C 3.0
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Baking & Desserts

Pumpkin Crème Brûlée