Instant Pot Pumpkin Crème Brûlée: The Ultimate Dessert Hack
If you’re looking for a decadent fall dessert that’s easy to make and sure to impress, look no further than Instant Pot Pumpkin Crème Brûlée. This creamy, dreamy treat combines the classic richness of crème brûlée with the warm flavors of pumpkin and spices, making it the perfect autumn indulgence. And the best part? It’s made right in your Instant Pot, so you can skip the fuss of baking and have a luxurious dessert ready in no time.
Instant Pot Pumpkin Crème Brûlée
What makes this recipe even better is how simple it is to prepare. With just a few basic ingredients—like egg yolks, pumpkin puree, and heavy cream—you’ll have a smooth custard base that’s a breeze to whip up. The Instant Pot does all the heavy lifting, cooking your crème brûlée to perfection with minimal effort, making this recipe ideal for busy hosts or anyone new to creating crème brûlée.
This pumpkin twist on a classic crème brûlée will wow your guests at any gathering, from Halloween parties to Thanksgiving dinners. Plus, with the viral appeal of Instant Pot recipes, it’s a surefire hit for home cooks looking to simplify gourmet desserts.
What You Will Love About This Recipe
What you’ll love about this Instant Pot Pumpkin Crème Brûlée recipe is how effortlessly it combines the rich, velvety texture of traditional crème brûlée with the cozy flavors of pumpkin and warm spices. The Instant Pot takes out the guesswork, making it a foolproof option for home cooks of all levels. Plus, it’s an impressive yet easy dessert perfect for fall gatherings or just treating yourself to a comforting, indulgent treat.
Ingredients
- 4 egg yolks
- 3 TBSP sugar
- 1 1/4 cups heavy cream
- 1 cup pumpkin puree
- 1 teaspoons vanilla
- 1 TSP pumpkin pie spice
- Pinch of salt
- Sugar for melting
- Put your trivet into your pot and pour in 1 1/2 cups water.
- Whisk together eggs yolks, 1/3 cup sugar and a pinch of salt.
- Add in cream, pumpkin puree and vanilla. Whisk until well blended.
- Pour into ramekins (fill just below the top so you do not spill putting into your pot)
- Place ramekins on the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top.
- Lock the lid in place. Select High Pressure and set the timer for 6 minutes.
- Natural release for 10 minutes. Finish with a quick release.
- Carefully remove the ramekins from the Instant Pot. Refrigerate the creme brulee for at least 2 hours.
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After a couple of hours, take the ramekins out of the refrigerator.
- Sprinkle the tops with about 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar.
Tips & Tricks for Instant Pot Pumpkin Crème Brûlée:
- Use room temperature ingredients: Make sure your eggs and cream are at room temperature before mixing to ensure a smoother custard.
- Prevent overcooking: After the 6 minutes of cooking, let the pressure naturally release for 10 minutes before a quick release. This prevents the custard from overcooking and becoming grainy.
- Torch for the perfect crust: For that classic caramelized sugar crust, use a kitchen torch to melt the sugar. If you don’t have one, you can broil the crème brûlée for a minute or two—just keep a close eye on it to prevent burning!
- Chill well: Allow at least 2 hours for the crème brûlée to chill in the fridge before serving for the best texture.
FAQs for Instant Pot Pumpkin Crème Brûlée:
- Can I make this recipe without an Instant Pot? Yes! You can bake the crème brûlée in a water bath in a conventional oven at 325°F for about 35-40 minutes, until the edges are set but the center still jiggles slightly.
- Do I have to use pumpkin puree? Pumpkin puree adds a seasonal twist to the classic crème brûlée, but you can skip it if you prefer traditional vanilla crème brûlée or try other flavors like sweet potato or butternut squash.
- How long does it take to set in the fridge? It’s best to chill the crème brûlée for at least 2 hours to ensure it fully sets. If you can, refrigerate it overnight for optimal texture.
- Can I make it ahead of time? Absolutely! You can prepare the crème brûlée a day or two in advance, then caramelize the sugar just before serving for a freshly torched, crispy topping.
- What if I don’t have a kitchen torch? You can place the ramekins under a broiler for a minute or two, but keep a close watch to prevent burning.
I hope you guys love this recipe as much as we do! Make sure to let me know what you think in the comments below.
Instant Pot Pumpkin Cheesecake
Instant Pot Pumpkin Muffin Bites
Instant Pot Pumpkin Creme Brulee
This Instant Pot Pumpkin Creme Brulee is so delicious you will not believe you made it in your instant pot. This is a dessert that would be served at the fanciest restaurant.
Ingredients
- 4 egg yolks
- 3 TBSP sugar
- 1 1/4 cups heavy cream
- 1 cup pumpkin puree
- 1 teaspoons vanilla
- 1 TSP pumpkin pie spice
- Pinch of salt
- Sugar for melting
Instructions
- Put your trivet into your pot and pour in 1 1/2 cups water.
- Whisk together eggs yolks, 1/3 cup sugar and a pinch of salt.
- Add in cream, pumpkin puree and vanilla. Whisk until well blended.
- Pour into ramekins (fill just below the top so you do not spill putting into your pot)
- Place ramekins on the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top.
- Lock the lid in place. Select High Pressure and set the timer for 6 minutes.
- Natural release for 10 minutes. Finish with a quick release.
- Carefully remove the ramekins from the Instant Pot. Refrigerate the creme brulee for at least 2 hours.
After a couple of hours, take the ramekins out of the refrigerator.
- Sprinkle the tops with about 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar.
Serve immediately. Refrigerate leftovers
Notes
Adapted from Instant Pot Pumpkin Cheesecake
Nutrition Information:
Amount Per Serving: Calories: 374Saturated Fat: 18gCholesterol: 297mgSodium: 40mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 5g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!