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Mini Pumpkin Crème Brûlée

Mini Pumpkin Crème Brûlée is a cozy and elegant fall dessert served right inside hollowed-out mini pumpkins. Smooth and creamy pumpkin custard is infused with warm spices and vanilla, then baked until perfectly set. Topped with a crisp brûléed sugar crust—or a pourable caramel topping if you don’t have a torch—this dessert is a show-stopping treat that’s as festive as it is delicious.
With hints of pumpkin pie spice and rich, silky texture, these mini crème brûlées are perfect for autumn gatherings or a unique Thanksgiving dessert.
Prep Time50 minutes
Cook Time45 minutes
Chill Time2 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Mini Pumpkin Creme Brulee
Servings: 6

Equipment

Ingredients

For the mini pumpkins

  • 6-8 mini pumpkins depending on size

For the pumpkin crème brûlée

  • 2/3 cup pumpkin puree scooped from the mini pumpkins + canned puree to supplement as needed
  • 1 1/2 cups heavy cream
  • 1/2 cup milk of choice almond milk used here
  • 2 tsp vanilla extract
  • 1/2 cup granulated sugar plus extra for the brûlée topping
  • 1/2 tsp pumpkin pie spice
  • Pinch of salt
  • 5 large egg yolks

For the caramel (if not using a blow torch)

  • 3/4 cup sugar
  • 1/4 cup water

Instructions

  • Preheat your oven to 325°F (160°C). Carefully cut the tops off each mini pumpkin and scoop out the seeds and pulp. Set the tops aside.
  • Using a spoon, gently scrape out the flesh, reserving it for the custard, while keeping the pumpkins sturdy enough to serve as bowls.
  • In a medium saucepan over medium-low heat, combine the pumpkin puree, heavy cream, milk, vanilla extract, sugar, pumpkin pie spice, and salt. Whisk until fully combined and heat until just below a simmer. Do not boil.
  • In a separate bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper them.
  • Strain the mixture for extra smoothness, then pour into the hollowed pumpkins, filling them about 3/4 full. Any extra custard can go into ramekins.
  • Place the pumpkins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the pumpkins to create a water bath.
  • Bake for 45–60 minutes or until the custard is set but slightly jiggly in the center.
  • Remove from the oven and water bath. Let cool slightly, then refrigerate for at least 2 hours or until fully chilled.
  • To serve with a blow torch: Sprinkle a thin layer of sugar on each custard. Torch until golden and crisp.
  • To serve without a torch: Combine sugar and water in a saucepan and cook over medium heat without stirring until a golden caramel forms, about 5–7 minutes. Carefully pour a thin layer over each chilled custard and let it harden for 10 minutes before serving.

Notes

  • Use very ripe mini pumpkins for maximum flavor and easier scooping
  • Make sure your pumpkin bowls sit flat—if needed, slice a thin layer off the bottoms to stabilize
  • Tempering the eggs slowly prevents curdling and ensures a silky texture
  • For an extra flavor boost, steep a cinnamon stick in the cream mixture while heating, then remove before combining with the yolks
  • The brûlée topping is best added just before serving to maintain its crisp texture