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    Home » Recipes » Pies & Tarts

    Pumpkin Crème Brûlée Tart

    Published: November 2, 2021 | Last Modified: November 5, 2022 by Gail Ng | Leave a Comment

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    pie server lifting a slice of pumpkin crème brûlée tart from the plate
    pumpkin crème brûlée tart with a slice cut out of it
    slice of pumpkin crème brûlée tart on a plate with fork

    This pumpkin crème brûlée tart is made with an easy digestive biscuit crust, creamy pumpkin custard filling, and a crunchy caramelized sugar topping that is torched to perfection.

    Let’s talk about this creamy custard filling. The warming pumpkin spices and pumpkin purée in this pumpkin crème brûlée make it such a lovely Fall variation on a classic dessert. The crème brûlée is made by tempering an egg mixture with hot cream. It is then baked and set in the fridge, making it incredibly creamy and thick.

    The star of the show is the brûléed sugar topping that is hard and glossy. It cracks into perfectly imperfect shards when you slice into it. The texture of crunchy sugar contrasts nicely with the soft and creamy pumpkin filling.

    All of this is inside a soft and crumbly biscuit tart shell that is super easy to make. I prefer to use this tart shell base for most of my tarts. I love the flavour of digestive biscuits compared to graham crackers. It’s especially perfect for Fall desserts because the biscuits have a hint of spice in them that pairs very well with warm flavours.

    pumpkin crème brûlée tart with a slice cut out of it

    If you’re ready to make your own crème brûlée tart, keep reading for detailed step-by-step instructions and photos on how to make this recipe.

    Ingredients you will need

    • Digestive biscuits - You’ll crush these up for the easy crumb crust. You can substitute with graham crackers, Lotus biscuits, or speculoos but I love the taste and softness of digestive biscuits.
    • Unsalted butter - This will hold the crumbly tart crust together.
    • Whipping cream - The main component of the creamy custard filling. You can also use heavy cream for a richer taste.
    • Eggs - When baked, the eggs set into a custard that holds its shape but is still soft and creamy.
    • Pumpkin purée - This recipe very little so it’s a great way to use up leftovers of canned pumpkin purée. You can add a little more for taste and for a thicker filling.
    • Granulated sugar - This sweetens the filling and is necessary to sprinkle on top of the tart to get the hard and crunchy brûléed topping.
    • Vanilla extract - Vanilla is a must in every baked good. It makes everything smell amazing.
    • Pumpkin spices - I’ve used a mix of ground cinnamon, ground ginger, ground nutmeg, and ground allspice. You can also use a pre-mixed pumpkin spice mix instead in the same total amount.
    • Salt - Just a bit to balance the sweetness of this tart.

    Special kitchen tools you will need

    • 9” fluted tart pan - A tart pan with a removable bottom piece is essential if you want to be able to get the whole tart out of the pan. If you want to serve the tart directly in the pan like a pie, feel free to use a pie baking dish.
    • Blow torch - You’ll need a kitchen torch or heavy duty blow torch to make the brûléed topping. If you don’t have a blow torch, you can use the broiler in your oven but I find that it’s not precise and I often end up burning it. I’d highly recommend investing in a blow torch. You can get one for about $30 and you’ll want to use it to toast all kinds of things once you’ve tried it!
    slice of pumpkin crème brûlée tart on a plate with fork

    How to make a pumpkin crème brûlée tart

    Make the tart crust

    Place digestive biscuits into a ziploc bag and use a rolling pin to crush finely. Transfer the crushed biscuits into a small bowl.

    Pour the melted butter into the crushed biscuits and stir together until the mixture has the texture of wet sand. Dump this into a 9” fluted tart pan.

    Use a flexible spatula or your hands to firmly press the crumbs into the bottom and side edges of the tart pan. Let this chill in the fridge until firm while you prepare the filling.

    crushing digestive biscuits and pressing into tart shell

    Make the pumpkin crème brûlée

    Preheat the oven to 325°F. In a small pot, heat the whipping cream on medium heat until it just begins to comes to a simmer.

    Meanwhile, in a large mixing bowl, whisk together the eggs, pumpkin purée, sugar, vanilla extract, cinnamon, ginger, nutmeg, allspice, and salt.

    With one hand, slowly pour the hot cream into the egg mixture while whisking continuously and vigorously with the other hand.

    Take the tart crust out of the fridge and place on a baking sheet to catch any spills while baking. Pour the pumpkin cream mixture into the tart, leaving a small space so that the filling doesn't go over the edges of the crust. Be careful of spills when transferring the whole baking sheet to the oven. To make it easier, you can choose to pour the cream into the tart when it’s already in the oven.

    Bake for 35-40 minutes or until the edges are set but the middle is still jiggly. Let the tart cool at room temperature until just warm to the touch. Transfer to the fridge to chill for 4 hours or overnight until completely set.

    mixing pumpkin crème brûlée and pouring into tart shell

    Caramelize the sugar topping

    Right before serving, sprinkle the surface of the tart with granulated sugar. Use a blow torch to caramelize the sugar until it forms a hard, glassy topping. Serve immediately.

    sprinkling sugar on tart and caramelize with blow torch

    Frequently asked questions

    How to store this pumpkin crème brûlée tart?

    After the sugar topping has been torched, crème brûlée tarts cannot be stored and should be enjoyed right away or within 1 hour. As the sugar absorbs moisture from the tart, it will start to soften and disintegrate into a syrup.

    However, you can store a tart without the sugar topping in the fridge for up to 3 days.

    How do you caramelize crème brûlée without a blowtorch?

    There are 2 options:

    1) Use the broiler in your oven. Move the rack in your oven so that your tart will be a few inches away from the broiler element. Broil for about 5 minutes, watching very carefully to prevent it from burning.

    2) Heat up sugar with honey and water in a pan until it’s amber in colour. Then, pour the syrup over the tart and let it cool until it hardens. More info on this technique here.

    pumpkin crème brûlée tart with a slice cut out of it

    More pumpkin recipes to try

    For more pumpkin recipes, give these ones a try! If you want a baked pumpkin dessert, try my Pumpkin Swiss Roll or Pumpkin Madeleines. For pumpkin no-bake desserts, try my Pumpkin Panna Cotta or Pumpkin Pie Ice Cream, both of which set easily in the fridge or freezer.

    Pie server lifting a slice of pumpkin crème brûlée tart from the plate

    Pumpkin Crème Brûlée Tart

    Author: Gail Ng
    This pumpkin crème brûlée tart is made with an easy digestive biscuit crust, creamy pumpkin custard filling, and a crunchy caramelized sugar topping that is torched to perfection.
    5 from 5 votes
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    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Yield 1 9” tart
    Category Desserts
    Cuisine French

    Ingredients
      

    Tart Crust

    • 230 g digestive biscuits, about 23 biscuits
    • 100 g unsalted butter, melted

    Pumpkin Cream Filling

    • 450 g whipping cream
    • 2 large eggs
    • 100 g pumpkin purée
    • 50 g granulated sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon nutmeg
    • ¼ teaspoon allspice
    • ¼ teaspoon salt

    Sugar Topping

    • 20 g granulated sugar

    Instructions
     

    Tart Crust

    • Place digestive biscuits into a ziploc bag and use a rolling pin to crush finely. Transfer the crushed biscuits into a small bowl.
    • Pour the melted butter into the crushed biscuits and stir together until the mixture has the texture of wet sand. Dump this into a 9” fluted tart pan.
    • Use a flexible spatula or your hands to firmly press the crumbs into the bottom and side edges of the tart pan. Let this chill in the fridge until firm while you prepare the filling.

    Pumpkin Cream Filling

    • Preheat the oven to 325°F.
    • In a small pot, heat the whipping cream on medium heat until it just begins to comes to a simmer.
    • Meanwhile, in a large mixing bowl, whisk together the eggs, pumpkin purée, sugar, vanilla extract, cinnamon, ginger, nutmeg, allspice, and salt.
    • With one hand, slowly pour the hot cream into the egg mixture while whisking continuously and vigorously with the other hand.
    • Take the tart crust out of the fridge and place on a baking sheet to catch any spills while baking. Pour the pumpkin cream mixture into the tart, leaving a small space so that the filling doesn't go over the edges of the crust. You can choose to pour this into the tart while it is already in the oven to prevent any spillage when transferring the whole baking sheet to the oven.
    • Bake for 35-40 minutes or until the edges are set but the middle is still jiggly. Let the tart cool at room temperature until just warm to the touch. Transfer to the fridge to chill for 4 hours or overnight until completely set.
    • Right before serving, sprinkle the surface of the tart with granulated sugar. Use a blow torch to caramelize the sugar until it forms a hard, glassy topping. Serve immediately.

    Notes

    • Chilling time: The crème brûlée must chill in the fridge after baking to set properly. Make this tart a day ahead so that you can chill it overnight.

    Nutrition

    Calories: 3693kcal | Carbohydrates: 270g | Protein: 38g | Fat: 280g | Saturated Fat: 162g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 82g | Trans Fat: 3g | Cholesterol: 1159mg | Sodium: 1992mg | Potassium: 1025mg | Fiber: 10g | Sugar: 146g | Vitamin A: 25163IU | Vitamin C: 7mg | Calcium: 463mg | Iron: 12mg
    Keywords crème brûlée tart, pumpkin crème brûlée, pumpkin crème brûlée pie, pumpkin crème brûlée tart
    Tried this recipe?Leave a comment & rating to let us know how it was and tag your Instagram posts with @teakandthyme!

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    Hi, I'm Gail! I'm just a Canadian girl with a major sweet tooth making desserts on the internet. Let me show you how you can make bakery-worthy desserts at home that will have you wondering why you haven't opened your own café yet.

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