Pumpkin Creme Brûlée Tarts: Easy Fall Desserts
Imagine the crackle of caramelized sugar as your spoon breaks through the golden crust, revealing a creamy pumpkin custard beneath. These Pumpkin Brûlée Tarts are a seasonal twist on the classic pumpkin pie, bringing a touch of elegance to any fall dessert table.
Perfect for Thanksgiving, easy fall desserts, holiday gatherings, or just when you’re craving something cozy and special, they’re as fun to make as they are to eat.
Searching For Easy Fall Desserts for Thanksgiving
If you’re hunting for something a little more exciting than traditional pumpkin pie, these pumpkin creme brûlée tarts are the answer. They strike the perfect balance between comforting flavors and an impressive restaurant-style presentation.
With make-ahead options and a simple brûlée finish, they’ll save you time in the kitchen while still impressing your guests. Plus, their individual serving size makes them ideal for holiday gatherings when everyone wants their own special dessert.
As Pumpkin screams fall, I also have other pumpkin recipes like Pumpkin meringues, Pumpkin Caramel cookies, or a nice collection of Pumpkin cocktails.
Why You Will Love This Easy Fall Dessert
- Crisp, caramelized sugar topping with a satisfying crack
- Creamy spiced pumpkin custard filling
- Make-ahead friendly: prepare in advance and brûlée just before serving
- Flexible: make mini tarts or a full tart
- A stunning, showstopper dessert for fall gatherings
Ingredients
for Chocolate Cookie Crust
- 1 ½ cups chocolate cookie crumbs (like Oreos, with filling removed)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
for Pumpkin Custard Filling
- ¾ cup canned pumpkin purée
- ⅓ cup brown sugar, packed
- 2 tbsp maple syrup
- 2 large egg yolks
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- Pinch of cloves
- ⅛ tsp salt
- ½ cup heavy cream
- ¼ cup whole milk
- ½ tsp vanilla extract
For the Brûlée Topping
- About 2–3 tbsp granulated sugar (more if doing a large tart)
How to Make This Easy Fall Dessert:
Prep the Crust
Start your tart with a rich chocolate cookie crust. Crush chocolate cookies into fine crumbs, stir in melted butter and sugar, and press the mixture firmly into your tart pans.
This crust should feel sturdy enough to hold the creamy custard but still have that melt-in-your-mouth texture after baking. Give it a quick bake until set, then let it cool completely.
Make the Pumpkin Custard
Next comes the star of the show: the spiced pumpkin custard. Simmer pumpkin puree with brown sugar and maple syrup just long enough to deepen the flavor and create a caramel-like base.
Stir in your spices: cinnamon, ginger, nutmeg, and a pinch of cloves for that unmistakable fall warmth.
In a separate bowl, whisk yolks, cream, milk, and vanilla, then gradually combine with the pumpkin mixture.
This creates a silky custard that’s ready to be poured into the crust.
Bake to Perfection
Pour the custard into the cooled crusts and slide them into the oven. You’re aiming for a custard that is just set in the center with a slight jiggle when you gently shake the pan.
Resist overbaking… It’s better to let the residual heat finish the job. Once baked, let the tarts cool at room temperature before transferring them to the fridge to chill for several hours or overnight.
Create the Brûlée Topping
Now for the dramatic finish: the brûlée.
Sprinkle a thin, even layer of sugar over the chilled custard. Using a kitchen torch, melt the sugar until it bubbles, turns golden, and hardens into that signature crackly top.
If you don’t have a torch, carefully slide the tarts under a broiler for a similar effect. Allow the sugar to harden for a few minutes before serving.
Present and Serve
Once brûléed, serve the tarts as-is or with your choice of fall-inspired sides like apple compote, maple whipped cream, or a scattering of toasted walnuts.
Encourage guests to break through the crust with a spoon for that satisfying crack, which is the hallmark of any crème brûlée dessert.
Tips To Make This Recipe A Showstopper
- No Torch? Use your oven’s broiler on high for 2–3 minutes, watching carefully (The Kitchn’s guide to brûlée without a torch).
- Mini vs Large: Both work beautifully. Mini tarts are fun for individual servings.
- Make-Ahead: Bake and chill tarts a day ahead. Brûlée just before serving.
How to Make Pumpkin Crème Brûlée Tart with Seasonal Flavors
Want to take your Pumpkin Crème Brûlée Tarts to the next level? Try pairing them with seasonal accompaniments that highlight fall flavors and textures while still letting the brûlée sugar crack shine.
- A spoonful of warm apple compote on the side brings orchard coziness, while thinly sliced pears add elegance and juicy sweetness without softening the crust.
- Tart cranberry sauce cuts through the richness when offered as a dollop next to the tart, and toasted walnuts give a nutty crunch if sprinkled on the plate or served in a small dish.
- Add a swirl of maple whipped cream beside the tart.
You can even set up a mini toppings bar at a holiday gathering so guests can mix and match their own favorite pairings without losing that satisfying brûlée crack!
What Are The Best Kitchen Tools To Make A Creme Brulee?
Having the right tools makes all the difference when preparing a dessert like crème brûlée or these pumpkin brûlée tartlets:
- Kitchen Torch: Essential for that perfectly caramelized sugar top. A small culinary torch is inexpensive and easy to use.
- Ramekins or Mini Tart Pans: Great for individual servings that look beautiful on the table.
- Heavy-Bottom Saucepan: Helps evenly cook the custard mixture without scorching.
- Fine Mesh Sieve: Perfect for straining custard for an ultra-smooth texture.
- Heatproof Baking Dish (for broiling alternative): If you don’t have a torch, a broiler-safe dish works to caramelize sugar under the oven.
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Pumpkin Creme Brûlée Tarts
Ingredients
Chocolate Cookie Crust
- 1 ½ cups chocolate cookie crumbs like Oreos, filling removed
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- Pinch of salt
Pumpkin Custard Filling
- ¾ cup canned pumpkin purée
- ⅓ cup packed brown sugar
- 2 tbsp maple syrup
- 2 large egg yolks
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- Pinch of cloves
- ⅛ tsp salt
- ½ cup heavy cream
- ¼ cup whole milk
- ½ tsp vanilla extract
Brûlée Topping
- 2 –3 tbsp granulated sugar more if making a full tart
Instructions
- Preheat oven to 350°F (175°C). Mix cookie crumbs, butter, sugar, and salt. Press into tart pans and bake 8–10 minutes. Cool.
- In saucepan, cook pumpkin, brown sugar, and maple syrup 3–5 minutes. Stir in spices and salt.
- Whisk yolks, cream, milk, and vanilla. Slowly combine with pumpkin mixture.
- Pour filling into crusts. Bake at 325°F (165°C): 20–25 min for mini, 35–40 min for large. Chill 3 hrs or overnight.
- Sprinkle sugar on top. Torch or broil until golden, just before serving. Let harden 2–3 minutes before enjoying.
Notes
- No Torch? Use your oven’s broiler on high for 2–3 minutes, watching carefully.
- Mini vs Large: Both work beautifully. Mini tarts are fun for individual servings.
- Make-Ahead: Bake and chill tarts a day ahead. Brûlée just before serving.
Nutrition
Ready to wow your guests? Make these Pumpkin Brûlée Tarts for your next fall gathering and enjoy the crackle, the creaminess, and all the compliments. Don’t forget to pin and share!
If you try these Pumpkin Brûlée Tarts, I’d love to hear what you think! Drop a comment below with your twist, share a picture on social media, and don’t forget to pin this recipe to save it for your holiday baking list.
For more cozy fall desserts, try our Caramel Pumpkin Copycat Crumbl Cookies or whip up an Easy Apple Crisp for a comforting classic.
