Instant Pot pumpkin pie creme brûlée is so quick and easy to make, and is an AMAZING Fall treat!
I may have a new favorite Fall Instant Pot dessert! But I also have a sweet potato cheesecake waiting for me in the refrigerator, so the verdict isn’t quite in yet.
Creme brûlée has always been one of my favorite desserts, but it was always reserved for special occasions– usually because that’s when we would be at a restaurant with the “fancy” dessert menu.
However, the Instant Pot makes enjoying creme brûlée SO MUCH EASIER. If you don’t believe me, then I highly suggest you try it for yourself. Five minutes of prep, five minutes to cook under pressure, and then just chilling time in the refrigerator.
Of course, characteristic of creme brûlée is the hard shell above the custard achieved from melting sugar into a crisp layer. Without this layer, you simply have custard (which is, admittedly, delicious on its own). The best way to achieve this is with a kitchen torch. Once you see how easy it is to make creme brûlée, you will likely be making it often for yourself and friends. Broiling the sugar topping can work in a pinch, but you risk warming the custard too much. (So don’t leave it in the oven too long!).
Put this treat on your to-try-list soon! You won’t regret it, and it may be another way to make your Instant Pot shine this Thanksgiving. (A full list of Thanksgiving Instant Pot recipes is coming later this week, hint hint).
Pumpkin Pie Creme Brûlée
This pumpkin pie creme brûlée is an adaptation of the healthier Instant Pot creme brûlée I shared a little while ago. Part of the cream was replaced by pureed pumpkin, and the topping is made with sugar infused with cardamon and cloves. The infused sugar is an optional touch that takes a little foresight, but can be skipped if you want a little more instant gratification.
The video below demonstrates how to make a plain, healthier creme brûlée, but the process for making pumpkin creme brûlée is the same.
How to make creme brûlée in the Instant Pot:
Pumpkin pie creme brûlée is so easy to make in your Instant Pot, and is an AMAZING Fall treat!
- 1 C heavy cream
- 1/2 C pureed pumpkin
- 4 egg yolks
- 1/4 C maple syrup
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- infused sugar
- Make the infused sugar (optional): Combine 1/2 C of granulated sugar, 1 tsp whole cardomon pods, and 1 tsp whole cloves in a small mason jar. Shake to mix. Let sit at least 1 day before using, but preferably 2-3 days.
- Whisk together all ingredients, except the sugar. Whisk until smooth and completely blended. Pour into six 4oz ramekins and cover each with a small piece of foil.
- Place a trivet in the Instant Pot and pour in 1 C of water. Place the ramekins in the Instant Pot on top of the trivet– 3 on the trivet, then 3 stacked on top of the first 3 ramekins. Cover and cook on high pressure for 5 minutes.
- When the cook time is complete, let the Instant Pot naturally release pressure for ten minutes, then manually release the remaining pressure (there won’t be much). Use a potholder to carefully remove the ramekins from the Instant Pot. Discard the foil and refrigerate the crème brûlée for at least 2 hours.
- After the custard is set, take the ramekins out of the refrigerator. Sprinkle the tops of each crème brûlée with 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar so that it forms a crispy, browned crust over the custard. Refrigerate or serve immediately.
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