Maple Pumpkin Creme Brulee

ByInger Updated onOct 7, 2026

Maple Pumpkin Creme Brulee is sweet and creamy with a crunchy, caramel-y sugar top. And you even don’t need a torch to make it!

It’s fall! That means beautiful colors, falling leaves, haystacks and … Pumpkin Everything!

Yes the time is right for all the tasty treats like Maple Pumpkin Creme Brulee. The creamy custard and crunchy sugar topping taste especially sweet and caramel-y with the added pumpkin.

And despite it’s reputation as a special restaurant treat, creme brulee is something you can make at home. Even if you don’t have a torch–because you can brown it under your broiler.

Yup, this will really make you say Happy Fall!

Why You’ll Love This

Tasty. With the delicate creaminess of creme brulee, the rich fall flavor of pumpkin, and the crunchy browned topping, this is a taste delight

Impressive. Yes, you will definitely impress your guests (and yourself) by serving what is usually considered special restaurant fare.

Easier than you think. For me the biggest challenge was getting the ratio of eggs to cream right (I did soooo many tests). After that the hardest part is not sloshing water into the desserts when you take them from the oven.

Step by Step Directions

In small bowl, slightly beat egg yolks with wire whisk. Add remaining ingredients except topping sugar and whisk until well blended.

Strain into a pouring vessel, then pour evenly into ramekins.

Carefully place pan with ramekins in oven. While in oven, pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.

Bake 25 to 40 minutes until the center of the custard is set but jiggly (it’s okay if sides are jiggly too as long as the center is set). Carefully transfer ramekins individually to cooling rack—I found that lifting each ramekin out with a hamburger turner while still in the oven worked best. Refrigerate until chilled, about 2 hours.

Sprinkle about 1 1/2 teaspoons of sugar over each chilled custard. Shake gently to distribute sugar evenly. Apply a kitchen torch until browned or place one at a time under pre-heated broiler to brown. Watch very carefully to avoid burning (or fire).

Refrigerate until rechilled, 1-2 hours.

Variations

It was so much fun to be making Creme Brulee again. For my original binge, I made Vanilla, Irish Coffee and Lavender. This year I was back with Strawberry Creme Brulee.

So many creme brulee flavors, so little time!

Tips & FAQs

This recipe uses just the eggs yolks but you don’t need to waste the whites, even if you don’t need them now. That’s because they freeze beautifully–just be sure to label your container with the number of whites! They can be thawed later and used for treats like macarons, angel food, or meringue.

If you don’t have a crème brulee torch, you can finish these under the broiler. Just make sure your dishes are broiler safe and watch them carefully. For detailed crème brulee directions, take a look at my Vanilla Creme Brulee. And whether you are using the broiler or a torch, if you haven’t done this in awhile, the first one or two may not be perfect (but you can eat the evidence).

And, drum roll, I finally did break down and buy a kitchen torch. After years of browning my creme brulee under the broiler, I could say with confidence that I make it often enough to justify another kitchen utensil.

Even my husband agreed.

And for some more tasty #FallFlavors, check out these recipes from my blogging friends:

Caramelized Onion Savory Scones by The Spiffy Cookie
Sweet Potato and Ham Quiche with Dill & Nutmeg by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Apple Streusel Cookies by Karen’s Kitchen Stories
Spiced Pear Vanilla Quick Bread by A Little Fish in the Kitchen
Apple Cider Donut Cake by Hezzi-D’s Recipe Box
Maple Pumpkin Creme Brulee by Art of Natural Living
Apple Cheddar Rosemary Bread by Blogghetti
Apple Cinnamon Steel Cut Oats by Magical Ingredients
Fig Salad by A Day in the Life on the Farm
Apple Cider Snickerdoodles by Jolene’s Recipe Journal
Miso Glazed Kabocha Squash by A Kitchen Hoor’s Adventures

Pumpkin Creme Brulee

Maple Pumpkin Crème Brulee is sweet and creamy with a crunchy, caramel-y sugar top. And you don't need a torch to make it!

Author: Inger

Servings

Calories 260 kcal

5 from 2 votes

Prep Time 10

Cook Time 30

Total Time 4

Ingredients

1/2 cup pumpkin puree
6 Tablespoons maple syrup
1 cup heavy cream
4 egg yolks
1 teaspoon vanilla
1/2 teaspoon cinnamon
3 Tablespoons sugar for topping
optional whipped cream, cinnamon sugar, pecans for garnish

Instructions

Heat oven to 325°F. In 13x9-inch pan, place 6 ceramic ramekins.
In small bowl, slightly beat egg yolks with wire whisk. Add remaining ingredients except topping sugar and whisk until well blended. Strain into a pouring vessel, then pour evenly into ramekins.
Carefully place pan with ramekins in oven. While in oven, pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
Bake 25 to 40 minutes until the center of the custard is set but jiggly (it’s okay if sides are jiggly too as long as the center is set)
Carefully transfer ramekins individually to cooling rack—I found that lifting each ramekin out with a hamburger turner while still on the oven shelf worked best. Refrigerate until chilled, approximately 2 hours.
Sprinkle about 1 1/2 teaspoons of sugar over each chilled custard. Shake gently to distribute sugar evenly. Apply a kitchen torch until browned or place under pre-heated broiler one at a time to brown. Watch like a hawk to avoid burning (or fire).
Refrigerate until rechilled, 1-2 hours.
Garnish with whipped cream, cinnamon sugar and chopped pecans if desired.

Nutrition

Calories: 260kcalCarbohydrates: 23gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 174mgSodium: 19mgPotassium: 140mgFiber: 1gSugar: 20gVitamin A: 3934IUVitamin C: 1mgCalcium: 71mgIron: 1mg

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

Course Dessert

Cuisine French, International

Updated from the original dated Nov 2, 2017.