Go Back
Mini pumpkin filled with creamy pumpkin creme brulee for a seasonal dessert

Pumpkin Crème Brulée Baked Inside a Mini Pumpkin

A delightful twist on the classic dessert, this Pumpkin Crème Brulée baked inside mini pumpkins combines rich custard with the natural sweetness of pumpkin for a festive fall treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert, Fall
Cuisine: American, Seasonal
Calories: 250
Ingredients Method Notes

Ingredients
  

For the mini pumpkin crème brulée
  • 4 pieces mini pumpkins Choose firm pumpkins with smooth surfaces.
  • 2 cups heavy cream Heat until it just begins to simmer.
  • 4 large egg yolks Whisk together with other ingredients.
  • 1/2 cup sugar For custard mixture.
  • 1 teaspoon vanilla extract Adds flavor to custard.
  • 1/4 teaspoon salt Enhances flavor of the custard.
  • 1/4 cup granulated sugar For caramelizing the top.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Cut the tops off the mini pumpkins and scoop out the seeds.
  3. In a saucepan, heat the heavy cream until it just begins to simmer.
  4. In a bowl, whisk together the egg yolks, sugar, vanilla extract, and salt.
  5. Gradually add the heated cream to the egg mixture, stirring constantly.
  6. Pour the mixture into the prepared pumpkins.
  7. Place the pumpkins in a baking dish and fill the dish with water halfway up the sides of the pumpkins.
Baking
  1. Bake for about 30-40 minutes, until the custard is set but slightly jiggly in the center.
  2. Remove from the oven and let them cool.
Caramelizing
  1. Sprinkle granulated sugar on top and quickly caramelize the sugar using a kitchen torch.

Notes

Serve warm or at room temperature. Pair with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor. If leftovers exist, store them in the fridge in an airtight container for up to 3 days.