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Pumpkin Creme Brulee Recipe

Pumpkin Creme Brulee

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Happy Thanksgiving

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (46)

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Average Rating:

Total Reviews: 46

Showing 1-10 of 46

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  • on May 21, 2012

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    Absolutely delicious! Easier than I thought it would be. The consistency was perfect and the spices were not over powering. Definitely a great alternative for pumpkin pie during Thanksgiving.

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  • on November 01, 2011

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    Made this for a dinner party we had last Saturday and it was awesome. It was so creamy and silky in texture with just the right amount of pumpkin flavor. Clearly not low calorie but what creme brulee is. It a nice treat for a special occasion. I made it just as the recipe stated however mine did cook much quicker then the recipe stated. I peaked in the oven after about 30 minutes just to check on it since I have never made it before and I am glad I did because it was done. Not sure why it cooked so much quicker as I did divide it among 8, 1/2 cup ramekins as stated. Oh well, no biggie, but if you make it maybe check it after about 30 minutes just to be sure you don't over cook it. Truly delicious and I am contemplating adding it to the list of Thanksgiving desserts I am making this year as a nice change of pace.

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  • on December 29, 2010

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    This was a pretty good recipe that I made for the out of town in-laws that came to visit. It was a huge hit, but it did seem a little rich and really sweet! But overall a pretty good recipe!

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  • on December 26, 2010

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    I used pumpkin pie mix (canned because that was what we had, and omitted the sugar and spices. It came out well--initially I thought it was going to be overdone as the middles didn't jiggle when I took it out at 45 minutes, but on serving, it was very soft.

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  • on December 06, 2010

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    A solid enough recipe. But, really nothing special. Tastes like pumpkin pie with a creme brulee crust. Although there is nothing really wrong with the recipe, I'll probably never make it again.

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  • on November 27, 2010

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    Just a few tips on the brulee process. Half a teaspoon of sugar is pretty small, especially if your ramekins are a larger diameter. Try a full teaspoon. To spread the sugar evenly over the top shake it -- then SPIN the ramekin for a nice even layer. Then put down that kitchen torch and go to your garage and get a real torch. Get one in the tool department of your local hardware store and put it on high and just blast the center for about 15 seconds. Be sure to have work area clear of flamables.

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  • on November 02, 2010

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    made this last night for a dinner party it was a huge hit i would however cut back a little on the nutmeg it was a little spicey

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  • on October 14, 2010

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    Made this last year for someone who adores pumpkin and thought this was the best pumpkin recipe ever! She even puts pumpkin in her coffee. Yikes.
    Making it again for her tomorrow, what a treat. Even my husband likes this and he's not a pumpkin fan.

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  • on November 26, 2009

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    I've made this for the last three Thanksgivings and it is a huge hit in our house. Easy to make, creamy and delicious, it beats pumpkin pie any day! The pumpkin taste is pretty mild and the crunchy sugar topping is wonderful. It's excellent when the bottom is cold and creamy. A real winner!

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  • on November 25, 2009

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    I made this last year for the first time and it was wonderful. This was the first time I had ever made brulee and was surprised how easy it was to follow the recipe.

    I also used canned pumpkin like many others and it was perfect. I just noticed at the store this year that there is canned pumpkin for pie and regular... now if I can only remember which one I used! I'm about to make this again for tomorrow.

    I also added lots of sugar on top for an extra crunchy topping. I love that I can make this the night before and just torch it before it's needed.

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