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.

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Keto Pumpkin  Crème Brûlée


Prep Time: 10 MINS

Cook Time: 1 HR 30 MINS


– 2 small pie pumpkins  – 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

Step 1

Cut the pumpkins on top (leave an opening of around 4 inches) and scrape out the flesh and seeds.

Step 2

Place pumpkins in boiling water for 5 minutes, then remove, drain and cool.

Step 3

Preheat oven to 300 F (150 C).

Step 4

 In a saucepan heat the heavy cream with pinch of salt. Remove from the heat, once it starts bubbling.

Step 5

Whisk together the sweetener and egg yolks in a bowl.

Step 6

Slowly add 1/4 of the hot cream, while whisking constantly.

Step 7

Return the cream and egg yolk mixture to the pan. Cook on low-medium heat for 2 minutes, stirring constantly.

Step 8

Add the vanilla, pumpkin puree and pumpkin pie spice. Stir to combine.

Step 9

 Pour the mixture into the pumpkins.

Step 10

Place in a baking dish and add hot water, to cover about 1 inch of the bottom of the pumpkins.

Step 11

Bake for 1 hour and 20-30 minutes. Cool completely. Refrigerate for up to 3 days.

Step 12

 When ready to serve, sprinkle some brown sugar (low carb sweetened) on top of the custard and brown with a pastry torch. Serve.

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