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Pumpkin Pie Cream Brulee

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“Perfect for the holidays!”
60hrs 45mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2' up the sides of ten 6 oz. ramekins. Put the ramekins in a large baking dish or roasting pan and bake in the oven for 10-12 minutes. Remove and set aside to cool.
  3. Make the custard: Combine 2 cups of cream, the cinnamon, nutmeg, and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat.
  4. Whisk the egg yolks with the sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 cups of cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl. Whisk in the pumpkin.
  5. Divide the pumpkin mixture among the ramekins. Pour hot water into the baking dish about 1/2 way up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour. Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight.
  6. Lightly sprinkle the custard with turbinado sugar. Heat the sugar with a butane torch until carmelized. To get a thicker caramelized sugar crust, repeat, using a light sprinkling of sugar each time. Let cool.

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