Pumpkin Creme Brulee is a seasonal take on the classic French dessert, Crème Brûlée. It’s familiar to gluten free eaters as one of the most common gluten free desserts offered in restaurants. You can make it at home and then try variations of the classic like this one featuring pumpkin.
Gluten free cooks need a handful of reliable desserts that can be varied by the season. Creme brûlée is one of those classics and this pumpkin version is perfect for any fall menu.
Can I Freeze Canned Pumpkin
Yes, you can freeze canned pumpkin and use it to make cookies, more pumpkin cookies, muffins, cake, pancakes, soup and more. I froze small amounts of pumpkin for years then spent way too long thinking about how I could use it up.
These days I prefer to use up the whole can as quickly as possible making all those same recipes. Fortunately, leftover canned pumpkin will last in the fridge for a week so you've got some time to decide what you'll do with it.
What is a Water Bath
Crème Brulee is cooked in a water bath. This method adds moisture to the oven that creates an even cooking temperature and prevents the dessert from cracking or becoming rubbery.
To create a water bath choose a large glass baking dish like you'd use for lasagna or a casserole. Fit your empty dishes into one or two large baking pans so you know how they'll be placed so they sit flat on the bottom.
Once your brulee is poured into the dishes you will carefully fit them into the large pans and pour boiling water around them. Just like they were sitting in a nice hot bath.
How To Caramelize Sugar for Creme Brûlée
Just like I do in this video, use a kitchen blowtorch moving it in a circular motion over the sugar until it caramelizes. The motion helps prevent burning and takes a little practise. Once you've got the technique you can have fun making smores in the middle of winter or torching some leftover marshmallows on the top of a Halloween Cookie Pizza.
Get The Tools
- Gluten free eaters need to look for new ways to have fun with their food. Buy a kitchen blowtorch and play around with it. From flaming cocktails to Baked Alaska there are lots of ways to safely play with fire in the kitchen.
- Classic Crème Brulee dishes have low sides but there is a variety of shapes and sizes that can be used for this dessert. These traditional low dishes are great for making a salted rim on fancy drinks and are little dishes that can be used for many tasks while cooking.
- Ramekins are handy in the kitchen for serving sauces and condiments but they are also perfect for crème brulee.
Let me know in the comments below if you tried this Pumpkin Creme Brulee.
Originally posted Oct 2019, updated Oct 2023.
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Pumpkin Creme Brûlée
- 1¾ cups whipping cream
- 3 large eggs
- ½ cup sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ teaspoon ground cinnamon
- additional sugar for caramelizing
- Preheat oven to 300°F.
- Heat cream in a saucepan until hot but not boiling.
- In a separate bowl beat eggs and sugar.
- Gradually whisk the heated cream into the egg/sugar mixture whisking constantly to prevent the eggs from cooking.
- To ensure a silky smooth custard strain the mixture as you pour it back into the pot.
- Return to the heat. Add pumpkin and cinnamon stirring until combined.
- Pour custard into 6-8 individual crème brulee dishes or ramekins that are sitting in large baking dishes.
- Carefully pour boiling water into the baking dish to come almost half way up the side of the ramekins.
- Bake in preheated oven until the center of the custard is set; 30-35 minutes for shallow dishes, 35-40 minutes for deeper ramekins.
- Remove crème brulee from water bath and cool.
- Cover and chill. Can be made to this point a day in advance.
- Set dessert on the counter for 15-30 minutes. Sprinkle 1-2 tablespoon sugar evenly over custard. Caramelize sugar with a blowtorch or broiler (instructions follow)
- Preheat broiler. Set custard under broiler as close to heat as possible. Broil until sugar is browned but not burnt, about 1½ minutes. Serve as soon as the caramel has hardened.
- Holding the dessert in one hand and the blowtorch in the other use the blowtorch to make circular movements over the sugar. When the sugar starts to bubble tilt the dish to try and cover the entire surface with a caramel layer. Let caramel harden for a few minutes. Serve.