This post may contain affiliate links. See our Privacy Policy.
This Instant Pot pumpkin crème brûlée is an excellent alternative to pumpkin pie, and it deserves a place on your holiday dessert menu. Crème brûlée is surprisingly convenient because it can be prepared a day in advance. Or, you might have other items needing the oven and have no space for a baked dessert. Preparing Instant Pot pumpkin creme brulee is easy, as it cooks in the Instant Pot, so there’s no need to free up the oven for the dessert. Just stack the ramekins in the Instant Pot and press the pressure-cook button.
Crème brûlée needs to chill for at least 3 to 4 hours before adding the sugar and torching. This ensures the custard is firm and cold, and the heat from the torch doesn’t melt the custard underneath.
What You’ll Like About This Dish
Extra creamy texture. Steam pressure creates silky, restaurant-quality custard.
Perfect fall flavor. Pumpkin and warm spices add seasonal richness.
Easy to make ahead. Chill the custards overnight and brûlée just before serving.
Elegant and impressive. A show-stopper dessert that’s far simpler than it looks.
Ingredient Notes
- Heavy cream – Creates the rich, velvety crème brûlée texture.
- Egg yolks – Provide structure and that signature custard smoothness.
- Pumpkin purée – Use canned pumpkin (not pumpkin pie filling) for consistent results.
- Vanilla – Vanilla extract or vanilla bean paste adds warmth and depth.
- Cinnamon, ginger, nutmeg – Classic pumpkin spice flavors that complement the custard.
- Superfine sugar – Melts and caramelizes quickly for the brûlée topping.
Steps to Make Instant Pot Pumpkin Crème Brûlée
- Warm the cream and sugar together in a saucepan.
- Whisk the egg yolks with pumpkin, vanilla, and spices.
- Temper the yolk mixture with some of the hot cream, then return everything to the saucepan.
- Cook gently until the custard coats the back of a spoon.
- Pour the mixture into ramekins and cover them tightly with foil.
- Place the ramekins on a sling inside the Instant Pot with water below.
- Pressure cook until the custards are set with a slight jiggle in the center.
- Chill the custards thoroughly in the refrigerator.
- Sprinkle sugar on top and use a torch to caramelize before serving.
Tips
- Temper the eggs slowly to avoid scrambling—add the hot cream in small amounts while whisking.
- If the custards seem too loose, return them to the Instant Pot for a couple more minutes.
- Chill completely before brûlée; a cold custard keeps the sugar crust crisp.
- Use superfine sugar for the topping—it melts quickly and evenly.
Recipe Variations
- Maple brûlée. Sprinkle a mix of superfine sugar and maple sugar before torching.
- Chai-spiced version. Add cardamom and a pinch of cloves for a chai-inspired twist.
- Bourbon pumpkin crème brûlée. Stir in a teaspoon of bourbon before cooking the custard.
- Vanilla bean version. Use vanilla bean paste or scraped vanilla bean for stronger flavor.
- Ginger brûlée. Mix a little ground ginger into the sugar topping for a warm kick.
Serving Suggestions
- Serve with a dollop of whipped cream.
- Pair with cinnamon sugar sprinkled lightly on top.
- Add fresh berries or a mint sprig for color.
- Garnish with extra nutmeg or cinnamon.
- Offer warm naan or cookies on the side (fun but optional).
How to Store
Refrigerate: Chill the custards after cooking and keep them covered for up to 3 days. Add the brûlée topping only when ready to serve.
Freeze: Freezing is not recommended because it affects the smooth, creamy texture.
Reheat: These custards are served cold; no reheating is needed. Torch the sugar topping just before serving.
Oven-Baking Pumpkin Crème brûlée
- Preheat the oven to 325°F. Place the filled ramekins in a large baking dish and add hot water to the pan until it reaches halfway up the sides of the ramekins. Bake for 30 to 40 minutes, or until the custards are set but still slightly wobbly in the center. Remove from the water bath and let cool completely. Chill for at least 4 hours before adding the brûlée topping.
Instant Pot Pumpkin Crème Brûlée
Ingredients
- 2 cups heavy cream
- ⅓ cup granulated sugar
- 6 large egg yolks
- ⅔ cup canned pumpkin purée
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 dash fine salt
- 1 cup water, for the Instant Pot
For the topping
- 7 ½ tsp granulated sugar, preferably superfine
- Whipped cream (optional), for garnish
- Cinnamon sugar (optional), for garnish
Recommended Equipment
Instructions
- Make the Custard: Pour the heavy cream and 1/3 cup of granulated sugar into a saucepan and bring to a gentle simmer over medium heat, stirring frequently.2 cups heavy cream | 1/3 cup granulated sugar
- Meanwhile, in a medium bowl, whisk the egg yolks with the pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk about 1 cup of the hot cream mixture into the egg yolk mixture and then return it to the saucepan. Cook, stirring constantly, until the custard mixture coats the back of a spoon (about 175°F to 185°F). Do not boil.6 large egg yolks | 2/3 cup canned pumpkin purée | 1 tsp vanilla extract | 3/4 tsp ground cinnamon | 1/4 tsp ground ginger | 1/4 tsp ground nutmeg | 1 dash fine salt
- Prepare the Instant Pot and Ramekins: Add 1 cup of water to the inner pot of the Instant Pot and then place a trivet in the pot. Pour the custard mixture into 5 ramekins (about 5 ounces each). Cover the ramekins tightly with foil and arrange them on the trivet.1 cup water
- Pressure Cook: Place the lid on the pot and ensure the steam release knob is in the sealing position. Choose pressure cook or manual (high pressure) and set the timer for 12 minutes. When the time is up, let the pressure come down naturally for 15 minutes and then carefully release the remaining pressure. Remove one of the ramekins and check it for doneness. It will jiggle slightly in the center. If the center still appears liquid, replace the foil and return the ramekin to the pot. Cook at high pressure for another 2 to 3 minutes and then do a quick release and check again. Uncover the ramekins and place them on a platter or baking sheet. Refrigerate the custards for at least 3 to 4 hours or overnight.
- Brûlée the Sugar: Just before serving, sprinkle about 1 1/2 teaspoons of superfine sugar over the top of one of the custards. Slowly move the flame of a blowtorch over the sugar until you've formed a golden brown, caramelized crust. The ramekin edges will be quite hot, so be careful when moving or turning them. The sugar will harden within a few minutes.7 1/2 tsp granulated sugar
- Serve: Top each pumpkin crème brûlée with whipped cream and cinnamon sugar, if desired. Enjoy!Whipped cream (optional) | Cinnamon sugar (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
