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Pumpkin Pie Cream Brûlée

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes under pressure
  • Total Time: 0 hours
  • Yield: 6 4oz servings 1x
  • Category: Dessert
  • Method: pressure cooker


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.