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Hi! I decided that we should repost this recipe because these little No Bake Pumpkin Creme Brulees are pretty awesome. Pretty AND awesome. Super easy cause it’s no bake, and I really want you to make them and have a party. This is one of my all time favorite pumpkin recipes, and a good way to use these weird little small pumpkins that are too cute to pass up at the grocery store. :)
♥ Teri
Mini Pumpkins for No Bake Pumpkin Creme Brulee No Bake Pumpkin Creme Brulee No Bake Pumpkin Creme Brulee recipe No Bake Pumpkin Creme Brulee
The BF John and I went to this super delicious noodle joint in Silverlake (LA) for dinner one night called Watdongmoonlek Noodle. When we walked to our table we passed their dessert case there were a million desserts in their looking pretty begging me to eat them. We ate one, their seasonal dessert of Pumpkin Crème Brulee. Their Crème Brulee was made in little hollowed out mini pumpkins, and prepared so you could eat some pumpkin chunks while you eat your delicious custard. I was sold. I knew them we HAD to attempt to re make this for the blog. Welcome our version: No Bake Pumpkin Crème Brulee. How freaking cute are these little individual desserts? I was so pumped to have this be included in our Not So Traditional Thanksgiving spread, because these little guys are so cute and so unique. I am in love with them. Not only is crème brulee one of my all time favorite desserts, but so is pumpkin pie. So I am pretty excited about this, to say the least. As Thanksgiving draws closer, think about making these guys! NO BAKE! WHOA! We know you’re short on oven space, so these just make such perfect sense. I hope you are as stoked as me.
♥ Teri

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include a photo

No Bake Pumpkin Crème Brulee
Makes 8

8 baby pumpkins, tops removed and completely hollowed out
3 tablespoons light brown sugar
1 1/2 tablespoons superfine sugar
2 tablespoons all purpose flour
1/4 teaspoon salt
1 cup heavy cream
5 egg yolks
1 cup whole milk
2/3 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
pinch ground cloves
1 teaspoon vanilla extract

8 tablespoons turbinado (raw) sugar

1. Fill a large pot with water and bring to a simmer. Add pumpkins (with lids), slightly lower heat and poach for 12 to 15 minutes or until pumpkins are tender but not mushy. Place pumpkins onto a baking sheet and place in the refrigerator for about 20 minutes.
2. For filling: In a small bowl, whisk together flour, sugars and salt. Add cream and eggs and whisk together until smooth. Set aside.
3. Pour milk, pumpkin puree and spices into a saucepan and whisk together. Simmer mixture for about 7 minutes. Pour 1/4 cup of the pumpkin milk mixture into the yolk mixture, whisking while pouring to prevent the yolks from scrambling.
4. Once your mixture has been tempered, pour yolk mixture back into the saucepan with the remaining pumpkin milk and whisk together. Continue to whisk mixture as it simmers to prevent scrambling and whisk until mixture begins to thicken, about 3 to 5 minutes. Stir in vanilla.
5. Divide mixture among poached pumpkins and refrigerate for about 2 hours or until custard sets.
6. Top each pumpkin filled custard with a layer of turbinado sugar and brulee tops with a torch. Serve.

**Tip: If mixture has scrambled a little, you can strain it with a sieve lined with cheesecloth top remove all the bits of cooked egg. If this happens, vanilla should be stirred in after mixture has been strained.


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  1. Laura (Blogging Over Thyme Not Specified Not Specified

    These are SO cute and fun!!! And the fact that they are no bake is beyond genius. Frees up all that valuable oven space on the big day.

  2. Maddie Not Specified Not Specified

    Can I bake these? I don’t have a torch to brulee them!

    • Jenny Park Not Specified Not Specified

      The “bruleeing” only happens at the end to give the dessert a sugar crust. I wouldn’t bake them as the custard is more of a pudding. Once the custard sets, you can top them with sugar and pop them into the broiler for about 30 seconds to 1 minute to get the nice crust. Just make sure you keep a super close eye on them bc they can go from perfectly caramelized to totally burnt in a matter of seconds!

  3. Laura (Tutti Dolci) Not Specified Not Specified

    Such a fun dessert idea – love the individual servings!

  4. Abby @ The Frosted Vegan Not Specified Not Specified those cute!! You girls work it!

  5. Julie Not Specified Not Specified

    Add this to the list of 1840 reasons I need to get a kitchen torch… love that you put the brulee in pumpkins, too!

  6. Two Red Bowls Not Specified Not Specified

    These are so genius! I’m seriously head over heels for these — so adorable and inventive. And your photography is gorgeous. Love how bright and vibrant it is. Thanks for this incredible idea, I can’t wait to break it out for a dinner party!

    PS Random, but I also love these crumbs on your background next to my comment box. So unique! :)

  7. sandra Not Specified Not Specified

    This is such a brilliant design – and so brightly colored. Like sunshine.

  8. ConnieC Not Specified Not Specified

    These are adorable! Can they be prep’d ahead up to the brulee point and chilled, and then just toasted before serving? Like maybe, prep’d a day ahead?
    Thanks for the great idea. I am also loving your Tiny Party Food book! Could not resist purchasing it! You rock!

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  10. Tobi @ brag & butter Not Specified Not Specified

    I never thought that food which looks *cute* could raise my interest – but these just look incredibly yummy. Love the allspice!

  11. AubrieC Not Specified Not Specified

    This looks delicious! I have been trying to find these cute baby pumpkins for weeks and have been unsuccessful thus far! I am dying to know where you found yours! I was beginning to give up hope!

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  13. I hope to find a mini pumpkin somewhere, because this recipe is very tempting.

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  16. Tieghan Not Specified Not Specified

    These are such a genius and cute idea! I love them!

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  18. Julie Not Specified Not Specified

    I had a pumpkin mouse baked in a little pumpkin in a restaurant once and thought it was the cutest and most delicious thing!

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  21. Taylor Not Specified Not Specified

    The most adorable idea! They are currently chilling in my fridge – cant wait to taste! I LOVE AUTUMN

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  24. Robin Not Specified Not Specified

    I am so glad I found this. In our local grocery store, they have a ton of these little mini pumpkins (Sugar Pumpkins) is what they call them but I would like to know when you referred to the pumpkin puree, are you using the canned puree or the actual pumpkin you scoop out of these little guys? I will be making these at the upcoming holidays for sure!!! Thanks a bunch!!

    • Jenny Park Not Specified Not Specified

      You can make them with either! Canned pumpkin purée is easier and saves you time, but you can also buy an extra sugar pumpkin, split it in 1/2, roast them?cut side down…scoop the cooked flesh out into a food processor and purée!

  25. Bella B Not Specified Not Specified

    What a great dessert…would look fabulous on the table and I bet it takes great, too.

    xoxoBella |

  26. Marina Not Specified Not Specified

    This sounds absolutely delicious. We have so many pumpkins at the local farmer’s market, I have no excuse not to try this. <3 Thank ;you for the inspiration!

  27. Trishna Not Specified Not Specified

    Is there a way you could cut down the recipe to one or two pumpkins? Im not to good with converitting recipes. This dessert looks to amazing not to try though.