Pumpkin creme brulee for two is a perfect Fall treat! It’s so quick and easy to throw together, and keep in the fridge until you’re ready to serve.
I’m bringing you a luscious pumpkin dessert for two that is just as smooth and creamy as pumpkin pie, but slightly easier. Messing with pie crust isn’t my ideal way to spend an afternoon, but when I’m craving the creamy flavors of the inside of a pumpkin pie, pumpkin creme brulee is the next best thing.
Every time I make crème brûlée for two, I can hardly find the words to talk about it. It’s creamy, it’s crunchy; it’s perfection in dessert form. Plus, I love that it’s naturally gluten-free! If you’re looking for an easy, impressive Fall dessert that’s gluten free, pumpkin creme brulee is a good place to start!
So let’s stop chatting and let’s start baking. Ladies and gentlemen, start your torches!
Oh, you knew that you need a torch for this recipe, right? Here’s the one that I use and absolutely love. It seems like a splurge purchase, but I’m telling you, once you have a torch, you find so many ways to use it.
Now I feel like I’m just a bad influence asking you to buy a torch, but it will improve your life, one crispy pumpkin creme brulee ramekin at a time!
Make pumpkin creme brulee ahead of time:
This pumpkin creme brulee makes two ramekins of perfect creamy perfection. It’s made with very few ingredients, that you probably already have on hand, especially if you made a pumpkin pie recently!
I love that you can make it ahead of time, and store it, but there are a few rules to that.
- You can bake the custard up to 3 days ahead of time. After it comes out of the oven, remove it from the water bath, let it cool to room temperature, and then cover with plastic wrap. Refrigerate.
- Right before serving, sprinkle the remaining 2 teaspoons of sugar over each ramekin (for a total of 4 teaspoons of sugar), and then torch.
- Serve creme brulee right after you torch it. The crispy, crunchy sugar crust softens if you make it ahead of time.
You can use the wide, shallow ramekins like I have in the photos, or the regular creme brulee ramekins work here, too! It’s your choice.
My recipe calls for a list of spices, but please know that you can substitute a 1/2 teaspoon of pumpkin spice from the jar. Use whatever you have in your pantry. For me, I’m always trying to use up all the jars of spices I accumulate every holiday season, but if you’re smarter than me, one jar of pumpkin spice is simpler!
Ways to serve this pumpkin pie creme brulee:
Inevitably, you might ask me if you can scale this pumpkin pie creme brulee up to serve a crowd. I’m not entirely sure how to do that, I really only test recipes for two on this site. But, if you’re willing to do a trial run, I would bake it in a large shallow 8×11″ dish. Chill it overnight, and then torch is just before serving to the crowd. For serving, I would do a scoop and serve situation.
Ok, I think you’re well-equipped to make this pumpkin creme brulee for two this Fall. If you make it and love it, please let me know! I promise that I won’t drop by unannounced for a taste.
- 3 large egg yolks
- 6 tablespoons heavy cream
- 3 tablespoons canned pumpkin puree
- 1/4 cup sugar, plus 4 teaspoons for later
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- pinch of ground cloves
- pinch of ground nutmeg
- Preheat the oven to 300 and put on a kettle of water to boil for your water bath. Make sure your 2 ramekins fit inside the dish you will be baking them in.
- In a medium bowl, whisk together all ingredients except the 4 teaspoons of sugar. Divide the mixture between 2 ramekins and place in the baking dish. Pour boiling water into the baking dish half way up the sides of the ramekins, being careful not to splash it inside the ramekins.
- Bake for 40 minutes for wide shallow ramekins and 50-55 minutes for regular ramekins.
- Let cool in water bath, then move to fridge to chill thoroughly, at least 8 hours.
- Right before serving (and only then), sprinkle 2 teaspoons of sugar over each and brulee with a kitchen torch until browned and crispy.