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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.

Recipe Variations

Classic Vanilla Crème Brûlée: Omit the pumpkin and spices. Use only the cream, egg yolks, sugar, and vanilla for a traditional version.
Maple Pumpkin: Replace 2 tablespoons of the sugar with pure maple syrup for a warm, earthy flavor that pairs beautifully with pumpkin.
Spiced Chai: Add 1/4 teaspoon ground cloves and a pinch of black pepper for a chai-inspired twist.
Bourbon Pumpkin: Stir in 1 tablespoon of bourbon or spiced rum with the pumpkin for a subtle boozy note.

Recipe Tips

If you don’t have a silicone sling, it’s easy to make one with foil. Tear off a sheet of foil about 20 inches in length. Fold the foil lengthwise into thirds. Place the baking pan in the center of the foil “sling” and use the ends to lower it onto the trivet in the Instant Pot. Fold the ends loosely over the pan.
Wrap each ramekin tightly to keep out moisture. Try not to jostle the dishes too much when you wrap them.
When the Instant Pot creme brulee custards are done, they should jiggle just slightly. Unwrap one of them. If the center is still liquid, re-wrap it and return it to the cooker. Continue to cook on high pressure for 2 to 3 minutes longer.
Superfine sugar seems to work best for an even, caramelized topping, but regular granulated sugar should be fine. I tried raw sugar and found the grains were a little large and tended to darken unevenly. Carefully move the blowtorch over the layer of sugar until you have a golden brown crust.

Storage

Refrigerator:
Let the custards cool completely, then cover them tightly with plastic wrap or foil. Refrigerate for up to 3 days. For best texture, wait to brûlée the sugar topping until just before serving.

Freezer:
Freezing is not recommended, as it can alter the texture of the custard. However, if needed, freeze without the sugar topping in airtight containers for up to 1 month. Thaw in the fridge overnight, and brûlée just before serving.

To Serve:
Just before serving, sprinkle each chilled custard with sugar and caramelize the topping using a kitchen torch. Let the sugar harden for a minute or two before enjoying.

? 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.