Pumpkin Spice Creme Brulee

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Are you pumpkined out yet? I sure hope not, because I have got a treat for you.

Pumpkin Creme Brulee

What’s not to love. Creamy pumpkin custard. Crunchy burnt sugar on top.

It’s the perfect pumpkin dessert for holiday entertaining.

I found a great recipe at bon appetite

Used my cute little porch pumpkins to make fresh puree {SO much better than the can}

And added just a bit of Kahlúa Pumpkin Spice

Don’t have a kitchen torch…no problem

Simply burn the sugar under the broiler before serving.

{but I do suggest getting a torch it’s a lot of fun}

Pumpkin Spice Creme Brulee


  • 15 ounces of pumpkin puree
  • ½ cup of sugar
  • ½ cup of brown sugar
  • 5 egg yolks {large}
  • 2 tsp vanilla
  • ¼ cup Kahlúa Pumpkin Spice Liqueur ™
  • 3 cups of heavy cream
  • 8 tbsp raw or brown sugar


  • Pre-Heat the oven to 325 degrees.
  • Whisk together the pumpkin,sugars, eggs, and vanilla
  • Combine the cream and Kahlúa and bring just to a boil
  • Gradually whisk the cream into the pumpkin mixture
  • Carefully pour the custard into 8 ramekins
  • Place the ramekins in a large baking dish, and pour hot water until it comes halfway up the sides of the cups
  • Bake for 35 minutes, until the custard is set in the middle
  • Chill for at least 4 hours {can be done a few days ahead}
  • Just before serving sprinkle 1 tbsp of sugar on each ramekin {raw is you are using a torch, brown sugar is using the broiler}
  • Melt until the sugar is a dark amber color



Trust me, this is so much better than pumpkin pie, and coffee with Kahlúa makes a great addition to any dessert table.


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To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.

This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.