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

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
- 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.
- 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.
- Whisk egg yolks into the melted ice cream until smooth. Pour the mixture into the hollowed pumpkins.
- 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.
- 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.
- Before serving, sprinkle an even layer of sugar over the custard and use a kitchen blowtorch to caramelize it until golden brown.
- Enjoy!
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