Pumpkin Crème Caramel

The Thanksgiving dessert recipe that you didn’t know you needed. A creamy crème caramel recipe filled with pumpkin puree, pumpkin spice, amaretto and a deep amber caramel. The perfect make ahead sweet treat.

I posted a Crème caramel 101 recipe a while back and it was such a hit. So many of you loved it. Hence I am back with another recipe that is simple to make but elegant and delicious. This crème caramel is my second favorite pumpkin dessert recipe, first being the Pumpkin Basque Cheesecake.

What is Pumpkin Crème Caramel?

It is a crème caramel recipe made with pumpkin puree, pumpkin spice, amaretto and vanilla. Crème Caramel is a baked egg custard that is most often than not baked in a water bath to keep the heat gentle and steady ensuring the eggs don’t curdle while baking. The desert requires a caramel sauce that is made before the custard, it is poured into the tin and set aside before the custard is whisked together and poured into the tin before baking. When it cools down, we over turn it into a plate. The only difference between a classic crème caramel and this recipe is the addition of pumpkin and spices.

What ingredients do you need to make this Pumpkin Crème Caramel?

Egg custard –

This recipe is a cross between a classic crème caramel and flan. We need egg yolks, whole eggs, milk, heavy cream, condensed milk and vanilla.

Pumpkin –

This is a pumpkin crème caramel hence we need pumpkin puree. I have used a pumpkin puree can but you can use homemade as well, check out my recipe here.

Spices –

I have used a combination of vanilla, pumpkin spice (check out my homemade pumpkin spice mix here), almond extract/amaretto. You can use cinnamon powder or maple syrup as well.

Caramel sauce –

We need sugar to make the caramel. I have made a dry caramel but you can use sugar and water. I prefer a white sugar as this allows me to easily indicate the color change once the caramel is ready.

What equipment do you need to maker this Pumpkin Crème Caramel?

To make the custard we need a large mixing bowl and whisk. I have used a small sauce pot (heavy bottom) to make the caramel sauce. The custard is baked in an 8 inch tin but you can bake it in a 9 inch tin. We have to bake this in a water bath hence we need a large dish to place the tin in before placing in the oven. Once it is baked we allow it cool in the fridge before releasing the sides with a butter knife and over turning onto a plate. The baking tin will vary deepening on the size of tin so make sure to stick to the size suggested approximately to achieve the perfect result.

How to make thisPumpkin Crème Caramel?

Preheat the oven to 140℃. In a medium sauce pan on low heat add the granulated sugar and let cook slowly. It will start to melt, DO NOT STIR IT. We can swirl the pan around to help the sugar melt if needed. Once all the sugar has melted, it will turn into a liquid gold color. This is extremely hot stuff so please do not touch it. Continue to cook it until the color has gotten tan, then brown and as it starts to get deep amber we take it off the heat and immediately it into our 8 inch round tin. Working quickly, swirl the tin around to ensure the base is coated with the caramel and let it set.

In a large mixing bowl, add the condensed milk, egg yolks, whole eggs and whisk until smooth. Do not over whisk. Add the milk, double cream, vanilla, pinch of salt, pumpkin spice, pumpkin puree, amaretti liqueur and whisk until combined. Pour this mixture through a strainer into the tin. Transfer the tin to a large baking tray and fill it with hot water half way. Bake for 2 1/2 hours until the sides have set but the center is wobbly. I would recommend checking it after 2 hours as ovens and temperatures vary, the top might have a little color and that’s fine.

Let this chill in the fridge overnight (minimum 8 hours) to set before turning it over. The next day, take a small butter knife/palette knife and run it around the edges to loosen the Pumpkin Crème caramel. Place a large serving plate on top of the tin and with absolute conviction turn it over. Gently remove the tin and it should be picture perfect. Slice it and serve while its chilled.

How to make this Pumpkin Crème Caramel without an oven over the stove?

In a large stock pot add water, 1/4 of the way, cover with a lid and heat it on medium flame for a few minutes until hot. Use a tin which will fit into the large stock pot, pour the hot caramel sauce into the mould and set aside. Make the custard mixture as mentioned above and pour through a strainer into the tin. Ideally you want to use a tin that is at least 7-9 inches cover with tin foil and place a wire rack at the bottom of the stock pot. Place the tin over the wire rack and cover with a lid. Make sure the water is only coming halfway up the sides of the tin.

Storing this Pumpkin Creamy Crème Caramel?

The leftovers can be stored in the plate covered with cling wrap. You could slice it and store it in containers but this might break it a little. This can be stored in the fridge for 3-4 days. I wouldn’t recommend storing this in the freezer or any longer the time mentioned.

Now that we have covered how to make this Pumpkin Crème Caramel, you can have a look at the video on my instagram but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.