Instant Pot Pumpkin Crème Brûlée Recipe: Quick Fall Dessert

This Instant Pot pumpkin crème brûlée is a delightful alternative to pumpkin pie and makes an elegant addition to any holiday dessert table. It’s practical too: the custards can be prepared a day ahead and chilled, which is ideal when your oven is busy. Using the Instant Pot streamlines the process—simply stack covered ramekins on a trivet inside the pot and pressure-cook for a silky, restaurant-quality result.

For best results, chill the custards for at least 3 to 4 hours before sprinkling on the sugar and caramelizing with a torch. Chilling firms the custard so the heat from the torch melts only the sugar, creating a crisp, caramelized shell without softening the custard beneath.

Ingredient Notes

• Heavy cream – Gives the crème brûlée its rich, velvety mouthfeel.
• Egg yolks – Provide structure and the signature custard silkiness.
• Pumpkin purée – Use canned pumpkin purée (not pumpkin pie filling) for consistent flavor and texture.
• Vanilla – Vanilla extract or vanilla bean paste adds warmth and depth.
• Cinnamon, ginger, nutmeg – Classic pumpkin spice flavors that complement the custard.
• Superfine sugar – Melts and caramelizes quickly to form the ideal brûlée crust.

Steps to Make Instant Pot Pumpkin Crème Brûlée

1. Warm the cream and sugar together in a saucepan until just simmering.
2. Whisk the egg yolks with pumpkin, vanilla, and spices in a separate bowl.
3. Temper the yolks by whisking in a small amount of hot cream, then combine with the remaining cream.
4. Gently cook the mixture until it coats the back of a spoon (about 175–185°F); do not boil.
5. Divide the custard among ramekins and cover each tightly with foil.
6. Place the ramekins on a trivet inside the Instant Pot with water in the bottom.
7. Pressure cook, then allow a natural release for part of the time; the centers should still have a slight jiggle.
8. Chill the custards thoroughly in the refrigerator for several hours or overnight.
9. Sprinkle superfine sugar on top and torch to form a crisp caramelized crust just before serving.

Recipe Variations

• Maple brûlée. Sprinkle superfine sugar mixed with maple sugar for a maple-forward crust.
• Chai-spiced version. Add cardamom and a pinch of cloves to the spice blend for a chai twist.
• Bourbon pumpkin crème brûlée. Stir in a teaspoon of bourbon before cooking for a subtle boozy note.
• Vanilla bean version. Use vanilla bean paste or scraped vanilla bean for more intense vanilla flavor.
• Ginger brûlée. Blend a touch of ground ginger into the sugar topping for extra warmth.

Serving Suggestions

• Serve with a small dollop of lightly sweetened whipped cream.
• Pair with a light sprinkling of cinnamon sugar over the whipped cream for added aroma.
• Add fresh berries or a mint sprig for color and contrast.
• Garnish with an extra pinch of nutmeg or cinnamon, if desired.
• Offer crisp cookies on the side for a fun textural contrast (optional).

Oven-Baking Pumpkin Crème Brûlée

• To bake instead of using an Instant Pot: preheat the oven to 325°F. Arrange filled ramekins in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake 30–40 minutes, until the custards are set but still slightly wobbly in the center. Remove from the water bath, cool to room temperature, and chill for at least 4 hours before caramelizing the tops.

Instant Pot Pumpkin Crème Brûlée

Diana Rattray

Smooth and silky pumpkin crème brûlée that’s simple to prepare and pressure-cook in the Instant Pot—autumn in a ramekin.

Servings 5 servings

Calories 468

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Prep Time 10 mins

Cook Time 16 mins

Pressure Build/Release + Chill Time 3 hrs 25 mins

Total Time 3 hrs 51 mins

Ingredients

• 2 cups heavy cream
• ⅓ cup granulated sugar
• 6 large egg yolks
• ⅔ cup canned pumpkin purée
• 1 tsp vanilla extract
• ¾ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• 1 dash fine salt
• 1 cup water, for the Instant Pot

For the topping

• 7 ½ tsp granulated sugar, preferably superfine
• Whipped cream (optional), for garnish
• Cinnamon sugar (optional), for garnish

Recommended Equipment

• Instant Pot (6-quart or similar)
• 5-ounce ramekins
• Culinary torch

Instructions

• Make the Custard:

  Combine the heavy cream and 1/3 cup granulated sugar in a saucepan and warm over medium heat, stirring often until it reaches a gentle simmer.

• In a medium bowl, whisk the egg yolks with the pumpkin purée, vanilla, cinnamon, ginger, nutmeg, and salt. Slowly whisk about 1 cup of the hot cream into the yolk mixture to temper the eggs, then return everything to the saucepan. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 175–185°F). Do not boil.
• Prepare the Instant Pot and Ramekins:

  Add 1 cup of water to the Instant Pot inner pot and place a trivet inside. Divide the custard among five 5-ounce ramekins, cover each tightly with foil, and arrange them on the trivet.

  
• Pressure Cook:

  Secure the lid and set the steam release to sealing. Select high pressure (pressure cook/manual) for 12 minutes. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure. Test a ramekin—the center should still jiggle slightly. If it appears too loose, return it to the pot and cook 2–3 more minutes at high pressure, then quick release. Uncover the ramekins and transfer them to a tray to cool, then refrigerate for at least 3–4 hours or overnight.

• Brûlée the Sugar:

  Just before serving, sprinkle about 1 1/2 teaspoons of superfine sugar evenly over each custard. Move the torch flame slowly over the sugar until it melts and forms a golden-brown, crisp crust. Let the caramelized sugar harden for a few minutes before serving. Be careful—ramekin edges can be hot.

  
• Serve: Top each pumpkin crème brûlée with whipped cream and a light dusting of cinnamon sugar if you like. Enjoy!
  

Nutrition

Calories: 468kcal
Carbohydrates: 22g
Protein: 6g
Fat: 40g
Sugar: 21g

Disclaimer:

Nutritional information is an estimate calculated by a third-party tool based on the listed ingredients. Actual values may vary with brands, measurements, and serving sizes.

Keyword instant pot crème brûlée, instant pot dessert, pumpkin crème brûlée

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