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3-Ingredient Pumpkin Crème Brûlée

This cozy 3-ingredient Pumpkin Crème Brûlée is a creative twist on the classic French dessert, served inside mini pumpkins for a festive fall touch. Creamy vanilla custard baked into hollowed pumpkins, topped with a perfectly caramelized sugar crust, makes for an elegant and seasonal dessert that's sure to impress. Follow Ronica on Instagram for more recipes!

Tasty Team
Total Time

2 hr 5 min

2 hr 5 min

Prep Time

25 minutes

25 min

Cook Time

40 minutes

40 min

3-Ingredient Pumpkin Crème Brûlée
Total Time

2 hr 5 min

2 hr 5 min

Prep Time

25 minutes

25 min

Cook Time

40 minutes

40 min

Ingredients

for 3 servings

  • 1.5 cups vanilla ice cream
  • 3 egg yolks
  • 3 tablespoons sugar
  • 3 mini pumpkins

Nutrition Info

  • Calories 326
  • Fat 10g
  • Carbs 50g
  • Fiber 6g
  • Sugar 31g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. Cut off the tops of the mini pumpkins, scoop out the seeds and pulp, and place the hollowed pumpkins in a 9x13-inch deep roasting dish. Make sure the pumpkins have enough space without touching each other. Set the tops aside for later.
  2. Preheat the oven to 325°F (160°C). Scoop the vanilla ice cream into a microwave-safe bowl and melt in the microwave on high for 30-40 seconds. Let it cool for 5 minutes.
  3. Whisk egg yolks into the melted ice cream until smooth. Pour the mixture into the hollowed pumpkins.
  4. Place the roasting dish with the filled pumpkins in the oven. Carefully pour 2-3 cups of hot water into the roasting dish, or enough to reach halfway up the sides of the pumpkins. Bake for 40-50 minutes, until the custard is set but still slightly jiggly in the center.
  5. Let the pumpkins cool in the water bath, then transfer to the refrigerator to chill for at least 2 hours or up to 3 days.
  6. Before serving, sprinkle an even layer of sugar over the custard and use a kitchen blowtorch to caramelize it until golden brown.
  7. Enjoy!
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3-Ingredient Pumpkin Crème Brûlée