Creamy, custardy pumpkin crème brûlée — made without heavy cream or eggs.
A silky pumpkin custard sits under a crisp, caramelized brown sugar shell. This lighter version of crème brûlée captures the same rich texture and satisfying crack, but with fewer calories and no eggs or heavy cream.
This recipe was inspired by a unique avocado-based crème brûlée and swaps traditional ingredients for pumpkin and coconut milk to create a comforting, seasonal dessert that still feels indulgent.
Compared with a standard crème brûlée, which can be high in fat and sugar, this pumpkin version is a lighter alternative that still delivers creamy mouthfeel and warm spice. It also adds a serving of vegetables thanks to the pumpkin puree—an easy way to make a dessert feel a little more wholesome.
If you’re serving guests who aren’t sold on pumpkin, don’t worry: many who claim to dislike pumpkin are surprised by the subtle, dessert-friendly flavor in this custard. And if someone truly doesn’t like it, you’ll likely be grateful to finish the extra dish.
How to make the pumpkin crème brûlée:
Combine the ingredients until smooth, spoon the mixture into oven-safe ramekins, and smooth the tops. You can enjoy the custard as-is if you want a quick treat, but caramelizing a small amount of brown sugar on top gives the dessert its classic crunchy shell and elevates the flavor.
You don’t need a kitchen blow torch to achieve the caramelized top. If you don’t have one, place the ramekins on the oven’s top rack under the broiler and watch them closely so the sugar melts and hardens without burning. Rotate the dishes every few minutes for even caramelization.
Close your eyes and imagine how satisfying a freshly torched top feels compared with an ordinary pumpkin latte—this dessert is a more decadent, homemade alternative.
Pumpkin Creme Brulee
Creamy Pumpkin Creme Brulee
10m
2-3 servings
Ingredients
- 1/2 cup pumpkin or sweet potato purée
- 1/2 cup full-fat coconut milk (not lite)
- 1/2 tsp pure vanilla extract
- Just over 1/16 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/16 tsp ground nutmeg and 1/16 tsp ground cloves (optional)
- Pinch of stevia OR 3 tbsp sugar of choice
- 2–3 tsp coconut sugar or brown sugar for topping (omit for sugar-free)
Instructions
For best results, use full-fat coconut milk. In a blender or by hand, combine all ingredients except the topping sugar until completely smooth. A blender gives the creamiest texture. Spoon the mixture into oven-safe ramekins or small dishes and smooth the tops.
If you want the classic crunchy topping, sprinkle about 1 tsp brown sugar per ramekin and caramelize it. Use a kitchen torch to melt and harden the sugar, or set the ramekins on the top rack under your oven’s broiler and broil until the sugar caramelizes. If broiling, watch carefully: it typically takes 5–10 minutes and you should rotate the dishes every 3 minutes for even browning.
Allow the caramelized tops to set briefly, then serve and enjoy.
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