Pumpkin Spice Crème Brûlée with Toasted Pecan Sugar Top

Fall’s Coziest Dessert Just Got a Major Upgrade

Hey, flavor adventurers! Isla here from BiteTide. Picture this: you plunge your spoon through a shattering caramelized sugar crust into velvety custard that tastes like autumn hugged a cloud. That’s my Pumpkin Spice Crème Brûlée with Toasted Pecan Sugar Top—and trust me, it’s the showstopper your fall table deserves. We’re taking French elegance, swirling in pumpkin spice magic, and crowning it with nutty crunch. The best part? It’s secretly simple. No Michelin-star skills needed—just real ingredients, big flavors, and that glorious *crack* when you break the top. Whether you’re hosting Friendsgiving or treating yourself after a chaotic week, this dessert is your edible cozy blanket. Ready to make ordinary evenings extraordinary? Let’s dive in!

The Bonfire That Started It All

This recipe? It’s pure nostalgia. Every time I smell toasted pecans, I’m 14 again at our family’s lakeside bonfire. My grandma handed me a ramekin of classic crème brûlée—my first ever taste—while Dad passed around pumpkin pie. That magical collision of crackly sugar and creamy custard had me hooked. But my brain whispered: *What if we combine them?* Next day, I raided our pantry, tossed pumpkin puree into Grandma’s custard base, and crushed her pecan pralines over top. The result? A gloriously messy, caramel-dripped experiment that had my brothers fighting for the last spoonful. Decades later, that kitchen lightbulb moment became this recipe. It’s my love letter to Grandma’s elegance and Dad’s campfire pies—proof that the best flavors bloom when memories collide.

Your Flavor Toolkit (Pantry Heroes Only!)

Grab these simple stars—no fancy suppliers needed. Bold flavors come from smart choices!

• Heavy cream (2 cups): The lush backbone! Chef’s hack: For extra silkiness, sub ½ cup with coconut cream. Dairy-free? Full-fat coconut cream works beautifully.
• Egg yolks (5 large): Your custard’s rich heart. Save whites for omelets!
• Canned pumpkin puree (½ cup): NOT pie filling! Pure pumpkin ensures perfect texture.
• Granulated sugar (½ cup + topping): We use regular sugar for the custard. For the top? Turbinado sugar caramelizes best.
• Vanilla extract (1 tsp): Balances spice. Use the good stuff—no impostors!
• Spice squad (1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch cloves): Warm autumn hugs in a bowl. No nutmeg? Cardamom’s chic cousin steps in.
• Toasted pecans (¼ cup, finely chopped): The crunch MVP! Toast them dry in a pan until fragrant—it wakes up their oils.Print
  

  Pumpkin Spice Crème Brûlée with Toasted Pecan Sugar Top

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  • Author: islamerrick
  • Total Time: ~5 hrs 20 mins
  • Yield: 6 servings 1x

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  Description

  Elevate your fall dessert game with this rich, silky Pumpkin Spice Crème Brûlée. Each spoonful delivers creamy pumpkin custard infused with warming spices, all hidden beneath a crackling sugar crust. The twist? A sprinkle of toasted pecans adds a nutty crunch to every bite—classic French elegance meets cozy autumn comfort.

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  Ingredients

  Scale 1x2x3x

  2 cups heavy cream

  5 large egg yolks

  ½ cup canned pumpkin puree

  ½ cup granulated sugar (plus extra for topping)

  1 tsp vanilla extract

  1 tsp cinnamon

  ¼ tsp nutmeg

  ¼ tsp ginger

  Pinch of cloves

  ¼ cup finely chopped toasted pecans

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  Instructions

  Preheat oven to 325°F (165°C).

  In a saucepan, heat cream until steaming but not boiling.

  In a bowl, whisk egg yolks, sugar, pumpkin, vanilla, and spices until smooth.

  Slowly whisk warm cream into the pumpkin mixture.

  Strain custard through a fine sieve and pour into 6 ramekins.

  Place ramekins in a baking dish and pour in hot water halfway up the sides.

  Bake 35–40 minutes until centers are just set. Cool, then refrigerate at least 4 hours or overnight.

  Before serving, sprinkle a thin layer of sugar over each. Torch until golden and crisp.

  While still warm, sprinkle with toasted pecans and gently press to set.

  • Prep Time: 20 mins
  • Category: Dessert

  Nutrition

  • Calories: 330
  • Sugar: 18g
  • Fat: 26g
  • Carbohydrates: 22g
  • Protein: 4g

Let’s Build Some Magic (No Chef Hat Required!)

Follow these steps for custard confidence. I’ve sprinkled in my battle-tested hacks!

1. Preheat oven to 325°F (165°C). Place 6 ramekins in a deep baking dish. Why? Water bath setup first = less sloshing later!
2. Heat cream until steaming. Medium saucepan, 5-7 mins. Bubbles at edges? Perfect! Hack: Toss spices into warming cream—it infuses flavor like a dream.
3. Whisk yolks, sugar, pumpkin & vanilla. Go slow initially to avoid lumps, then whisk like you’re painting rainbows! Mixture should ribbon off the whisk.
4. Slowly whisk warm cream into pumpkin mix. Drizzle in ¼ cup first to temper eggs (no scrambling!), then pour the rest. Channel your inner zen master—steady wins the smooth custard race.
5. Strain through a fine sieve. Non-negotiable! Catches any stubborn spice bits or eggy surprises. Silky custard = happy spoons.
6. Pour into ramekins. Fill ¾ full. Slide baking dish into oven, THEN pour hot water halfway up ramekins. Game-changer: Prevents water sloshing into custard!
7. Bake 35-40 mins. Centers should jiggle like a contented belly, not ripple. Watch closely: Overbaking = rubbery sadness.
8. Cool, then chill 4+ hours. Patience, grasshopper! This sets the texture. Cover loosely with paper towels (not plastic—traps moisture!).
9. Torch the sugar! Sprinkle 1-2 tsp turbinado sugar per ramekin. Torch in small circles until golden amber. No torch? Broil 2 mins—watch like a hawk!
10. Press toasted pecans onto warm sugar. Do this IMMEDIATELY so nuts fuse to the caramel. That crackle? Pure joy.

Showtime, Sweetheart!

Serve chilled ramekins straight from the fridge. Let guests crack the top themselves—it’s half the fun! Pair with hot apple cider or a bold espresso. For drama? Garnish with candied ginger or a cinnamon stick. No fancy plating needed—rustic elegance is the vibe.

Make It Uniquely Yours

Craving a twist? Ride these flavor waves:

• Bourbon Kiss: Swap vanilla for 2 tsp bourbon. Adults-only bliss!
• Ginger Snap Crunch: Mix crushed ginger snaps into sugar topping pre-torch.
• Vegan Vibes: Use coconut cream + ¼ cup cornstarch instead of eggs. Bake time same!
• Chocolate Swirl: Fold melted dark chocolate into custard pre-bake.
• Cranberry Spark: Top with boozy cranberry compote post-torch.

Isla’s Insider Confessions

This recipe evolved from a near-disaster! At my first dinner party, I forgot the sugar topping. Panic mode! I smashed candied pecans over the plain custard… and my friends raved about the “texture surprise.” Lightbulb moment! Now, I intentionally press nuts into warm caramel. Lesson? Kitchen “oops” often birth brilliance. Pro tip: Make extra custard—it bakes beautifully in espresso cups for single-serve cravings! Also? Leftovers (ha!) keep covered for 3 days. The sugar top softens, but a quick re-torch fixes that.

Your Burning Questions (Pun Intended!)

Q: Help! I don’t have a kitchen torch.
A: No sweat! Use your broiler: place sugared ramekins on a baking sheet 3 inches from heat for 1-3 mins. Rotate for even color. But watch constantly—sugar burns FAST!

Q: Why did my custard get watery?
A: Two culprits: 1) Overbaking (remember the jiggle test!), or 2) Water seeped into ramekins during bathing. Next time, wrap ramekin bottoms in foil before water bath.

Q: Can I use fresh pumpkin?
A> Absolutely! Roast sugar pumpkin, puree until baby-smooth, and strain overnight in cheesecloth to remove excess water. Use same amount as canned.

Q: Can I freeze this?
A> Custard pre-torching? Yes! Freeze up to 1 month. Thaw overnight in fridge, then torch. Note: Texture slightly denser but still delish.

Nutritional Nibbles (Per Serving)

Calories: ~330 | Fat: 26g | Carbs: 22g | Sugar: 18g | Protein: 4g
Indulgence with benefits: Pumpkin delivers vitamin A, pecans bring healthy fats!