Gluten Free Pumpkin Spice Créme Brûlée

Monday, November 17, 2014

All-natural pumpkin puree is blended with brown sugar and cream to make an easy, sophisticated pumpkin dessert just in time for the holidays!
Gluten free pumpkin spice créme brûlée from
Yield: 2 servings
Prep time:
Cook time:

Gluten Free Pumpkin Spice Créme Brûlée

By now, you probably know all about my obsession with créme brûlée. Remember this summer when I shared my recipe for gluten free créme brûlée for one?  Yeah, all that elation and addiction is still present. It's the very reason I came up with this decadent autumnal version.

Spiced with ginger, cinnamon and nutmeg and mixed with all-natural pumpkin puree, this créme brûlée would make an excellent, naturally gluten free alternative to pumpkin pie this Thanksgiving. The bitter brûléed brown sugar atop this dessert combines nicely with the rich pumpkin and the slightly fiery spices. I especially love it when you get a tang of the ginger. It's an absolutely decadent dessert that's easy to make and would look attractive served after a hearty Thanksgiving feast. Plus, if you've got guests coming over this Thanksgiving, this is an easy way to impress them with a restaurant-quality dessert that's a cinch to whip up!


For the pumpkin spice brûlée
1/8 teaspoon ground ginger
1/4 teaspoon nutmeg, grated
1/2 teaspoon ground cinnamon
1/4 cup pumpkin puree (the real stuff!)
1 teaspoon gluten free vanilla extract
2 tablespoons caster or superfine sugar
2 egg yolks
150 grams double cream
brown sugar

A spoonful of thick and indulgent pumpkin spice creme brulee from

Pumpkin Créme Brûlée


  1. Preheat the oven to 150c. Boil a kettle filled with water.
  2. Put the egg yolks into a bowl and whisk with the caster sugar.
  3. Add the vanilla, cinnamon, ginger and cream in a pot and bring to the boil.
  4. Slowly pour the cream over the eggs, bit by bit, whisking continuously.
  5. Whisk in the pumpkin puree.
  6. Skim off the froth and pour into ramekins placed inside a baking tray.
  7. Pour boiled water around the ramekins until it reaches halfway up the sides.
  8. Bake in the oven for 40 minutes until set and slightly wobbly at the center. Move to the counter and let stand five minutes before refrigerating for two hours or until fully set.
  9. Sprinkle brown sugar over the tops of each dessert and lightly brûlée with a blowtorch.
  10. Serve immediately.
Two pumpkin-spice brulee desserts from

1 comment:

What do you think of this recipe? Be sure to tag me in any recipes you make on social media and use #anyonitanibbles!