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Keto Pumpkin crème brûlée – baked inside pie pumpkins. Creamy, smooth and delicious, luscious treat with a crunchy top. The perfect seasonal dessert with mild pumpkin spice flavors. It could be made with regular sugar or low carb sweetener.
Crème Brûlée is one of my favorite desserts. Believe it or not, it is very easy to make and this recipe is foolproof.
Unlike flan, you don’t need to worry about it coming out curdled or with weird texture. It is rich, creamy and very delicious.
This recipe is made with heavy cream, egg yolks, low-carb sweetener, vanilla extract, pumpkin pie spice and pumpkin puree (not pumpkin pie filling).
You can either use store bought pumpkin puree or make it at home. Here is my Easy Homemade Pumpkin Puree Recipe.
How to make crème brûlée inside a pumpkin?
Looking for a festive fall dessert with an amazing pumpkin pie spice flavors?
Look no further. You’ve come to the right place. After my very popular Keto Crème Brûlée recipe, I decided to create a pumpkin version of it.
And this one is even better – baked inside a pumpkin.
Ingredients:
Pumpkin
Pie pumpkins are any one of several varieties of pumpkin grown for eating rather than decorative purposes. Generally, they are smaller and more dense than decorative pumpkins.
Pumpkin Puree any homemade or store bought (unsweetened) is fine. I used Libby’s.
Egg Yolks – use large egg yolks.
Low-carb Sweetener (and brown sweetener) – I used swerve for the filling and Sukrin Gold Keto Brown Sugar Sweetener.
Vanilla extract (homemade or store bought).
Pumpkin Pie Spice (homemade or store bought, use more or less, to taste).
Method:
- Cut the pumpkins on top (leave an opening of around 4 inches) and scrape out the flesh and seeds.
- Place pumpkins in boiling water for 5 minutes, then remove, drain and cool.
- Preheat oven to 300 F (150 C).
- In a saucepan heat the heavy cream with pinch of salt. Remove from the heat, once it starts bubbling.
- Whisk together the sweetener and egg yolks in a bowl.
- Slowly add 1/4 from the hot cream, while whisking constantly.
- Return the cream and egg yolk mixture to the pan. Cook on low-medium heat for 2 minutes, stirring constantly.
- Add the vanilla, pumpkin puree and pumpkin pie spice. Stir to combine.
- Pour the mixture into the pumpkins.
- Place in a baking dish and add hot water, to cover about 1 inch at the bottom of the pumpkins.
- Bake for 1 hour and 20-30 minutes. Cool completely. Refrigerate for up to 3 days.
- When ready to serve, sprinkle some brown sugar (low carb sweetened) on top of the custard and brown with a pastry torch. Serve.
Recipe Tips:
- Once you cut the tops off and clean the pumpkins from the seeds and flesh on the inside, boil pumpkins in a large pot or 15 minutes to soften. Drain and let them cool. Pat dry, before adding the brûlée mixture.
- There is no need to fill the pumpkins all the way to the top. Just filling them half way through is enough. If you are able to find smaller pumpkins, use them. You’ll end up with more in count, smaller desserts.
- It is best of all your ingredients are at room temperature. This way the custard becomes very smooth.
- Strain the custard, before you pour it into the pumpkins. This ensures a creamy dessert.
- Baking – bake at lower temperature (300 F) in a water bath for about 70-90 minutes. If the pumpkins are smaller and you are making more than 2, but smaller creme brûlées, you may need to bake the desserts for a shorter period of time. I recommend that you use hot water for the water bath.
- No torch? Actually you don’t really need a pastry torch, but it is a fun tool to have and use. If you don’t own a torch, preheat your oven to broil at 450 F, place the baked, chilled and sprinkled with brown (keto) sweetener to a baking dish and broil for 3-5 minutes, until the sweetener starts to brown. Keep a close eye on the desserts, you may need to remove from the heat earlier.
More pumpkin recipes:
- Easy Low-Carb Pumpkin Cheesecake
- This Pumpkin Latte from Heartbeet Kitchen is naturally sweetened with maple syrup and takes on warm flavors of cinnamon, cardamom, and ginger.
- This Crustless Pumpkin Pie from Texan Erin is very easy to make, full of flavor and super delicious.
- Vegan Pumpkin Spice Smoothie
- Healthy Homemade Pumpkin Spice Latte
Keto Pumpkin Crème Brûlée
Ingredients
- 2 small pie pumpkins, about 5-6 inches in diameter (larger ones can be used, too, but not filled to the top.
- 2 cups heavy cream
- Pinch of salt
- 6 large egg yolks
- 6 tbsp Powdered erythritol / powdered confectioners sweetener for non Keto
- 2 tsp vanilla extract
- 1/4 tsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 2 tablespoons brown sugar or brown low carb sweetener
- Brûlée torch
Instructions
- Cut the pumpkins on top (leave an opening of around 4 inches) and scrape out the flesh and seeds.
- Place pumpkins in boiling water for 5 minutes, then remove, drain and cool.
- Preheat oven to 300 F (150 C).
- In a saucepan heat the heavy cream with pinch of salt. Remove from the heat, once it starts bubbling.
- Whisk together the sweetener and egg yolks in a bowl.
- Slowly add 1/4 of the hot cream, while whisking constantly.
- Return the cream and egg yolk mixture to the pan. Cook on low-medium heat for 2 minutes, stirring constantly.
- Add the vanilla, pumpkin puree and pumpkin pie spice. Stir to combine.
- Pour the mixture into the pumpkins.
- Place in a baking dish and add hot water, to cover about 1 inch of the bottom of the pumpkins.
- Bake for 1 hour and 20-30 minutes. Cool completely. Refrigerate for up to 3 days.
- When ready to serve, sprinkle some brown sugar (low carb sweetened) on top of the custard and brown with a pastry torch. Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a great idea. Thanks so much for doing this