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+ servings
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 4 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Yield 1 9” tart
Category Desserts
Cuisine French


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


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.


  • 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.


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
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