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Pumpkin Creme Brûlée Tarts
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Elegant Pumpkin Brûlée Tarts with a crisp sugar crack, creamy custard, and rich chocolate crust... it is the ultimate fall dessert to wow your Thanksgiving table.
Marina Sestan
Prep Time
25
minutes
minutes
Cook Time
25
minutes
minutes
Chilling Time
3
hours
hours
Total Time
3
hours
hours
50
minutes
minutes
Serving Size
6
Mini 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.