Pumpkin Creme Brulee

Made of sugar and (pumpkin) spice, this creamy creme brulee comes served in adorable mini pumpkins.


  • 8 mini pumpkins, about 4 inches
  • 3/4 cup sugar, divided
  • 1 teaspoon cinnamon
  • 5 egg yolks
  • 1 1/2 cups heavy cream
  • 1 cinnamon stick
  • 2 cloves
  • 3 allspice berries
  • 1 vanilla bean, split
  • 1 cup pumpkin purée


  1. Preheat oven to 350 degrees.
  2. Remove stems from pumpkins and set aside for later; scoop out pumpkin insides. Mix 1 tablespoon sugar and 1 teaspoon cinnamon. Sprinkle the insides of the cleaned pumpkins with the cinnamon sugar mix, wrap them each individually in aluminum foil and roast on a baking sheet for 30 minutes.
  3. In a large heatproof bowl, whisk together the egg yolks with 1/2 cup of sugar.
  4. In a medium saucepan, bring the cream, cinnamon stick, cloves, allspice and vanilla bean to a boil, then immediately remove from heat. Whisk the cream into the yolk mixture slowly, pouring through a sieve. Whisk in pumpkin puree.
  5. Pour the mixture into the prepared pumpkins, then bake until centers are wobbly but set, 20 to 30 minutes.
  6. Top each pumpkin with a thin layer of sugar and brulée with a torch until crisp and caramelized. Serve warm.