Pumpkin Crème Brûlée

Pumpkin Crème Brûlée
Staff Writer

Courtesy of Chateau Coutet

The Pumpkin Crème Brûlée.

This recipe was made by Sarah Scott, the chef and culinary consultant at Chateau Coutet. You can pair the dessert with the 2009 vintage coutet. Click here to find more pie and port pairings for Thanksgiving.


Preheat oven to 325 degrees.

Position a rack in the center of the oven.

Place 8 (6-ounce) shallow ramekins in 2 large baking pans and have a large pot of boiling water ready.

In a large bowl, whisk together the pumpkin purée and sugar. Whisk in the egg yolks and vanilla extract, then the spices and the salt.

Heat the cream in a medium saucepan over medium-high heat until it comes to a boil. Remove from the heat and slowly whisk cream into the pumpkin mixture until smooth. Divide among the 8 ramekins.

Place the baking pans in the oven, then carefully add enough boiling water to come halfway up the sides of the ramekins. (For ease, consider adding water to the baking pans before transferring them to the oven.)

Bake for 30 – 35 minutes, or until the center of the custards are slightly set. Remove from the oven to cooling racks. Cool for 30 minutes, then refrigerate until cold (at least 6 hours or overnight).

Prior to serving, sprinkle 1 tablespoon of the brown sugar evenly over the top of each crème brûlée. Place under a broiler until the sugar has caramelized to a rich golden brown, then refrigerate until the sugar hardens (20 - 60 minutes). Alternately, use a kitchen blowtorch to melt and caramelize the sugar.


Calories per serving:

390 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, Kosher

Daily value:



  • Fat 31g 47%
  • Carbs 27g 9%
  • Saturated 18g 92%
  • Fiber 2g 7%
  • Trans 0g
  • Sugars 23g
  • Monounsaturated 9g
  • Polyunsaturated 1g
  • Protein 4g 8%
  • Cholesterol 215mg 72%
  • Sodium 111mg 5%
  • Calcium 93mg 9%
  • Magnesium 20mg 5%
  • Potassium 213mg 6%
  • Iron 1mg 6%
  • Zinc 1mg 4%
  • Phosphorus 115mg 16%
  • Vitamin A 704µg 78%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 0mg 1%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 26µg 6%
  • Vitamin B12 0µg 6%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 11µg 14%
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