Pumpkin Creme Brûlée Tarts
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.
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.
