If you’re looking for a dessert that’s both indulgent and entirely plant-based, this Vegan Pumpkin Creme Brulee Recipe is about to become your new obsession. Silky smooth, luxuriously creamy, and infused with warm, cozy spices, it captures the comforting essence of fall without any dairy or eggs. Each bite offers a perfect balance of rich pumpkin flavor and that signature caramelized sugar crunch on top. Whether you’re vegan, dairy-free, or just craving a stunning twist on a classic French treat, this recipe will wow your taste buds and impress anyone lucky enough to share your table.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a special role, from creamy coconut milk that creates that luscious texture, to fragrant vanilla and pumpkin spice which fill the creme brulee with irresistible autumn aromas.
- 14.1 oz can of full fat coconut milk: Provides the creamy, rich base essential for that silky mouthfeel.
- ½ cup pumpkin puree: Adds natural sweetness, moisture, and vibrant color to the custard.
- ⅓ cup pure maple syrup: Offers a subtle sweetness and depth beyond plain sugar.
- 1 vanilla pod: Seeds infuse a fragrant, warm vanilla flavor enhancing every spoonful.
- 1 teaspoon pumpkin spice mix: A blend of cinnamon, nutmeg, and cloves captures autumn’s cozy essence.
- 3 tablespoons cornstarch (cornflour) (sifted): Acts as a gentle thickener, helping the custard set just right.
- 3 tablespoons non-dairy milk: Used to make a smooth cornstarch paste for even cooking.
- Pinch sea salt: Balances sweetness and brings out the complex flavors.
- 6 tablespoons demerara sugar (or cane sugar, or caster sugar): For that signature caramelized topping with crunchy texture.
How to Make Vegan Pumpkin Creme Brulee Recipe
Step 1: Infuse the Coconut Milk with Vanilla
Begin by slicing the vanilla pod lengthwise and carefully scraping out the tiny seeds. Add both the seeds and pod to a saucepan with the full fat coconut milk. Warm this mixture over medium heat, letting it come to a gentle simmer for about five minutes. Remember, do not let it boil because that could affect the texture and flavor. This step infuses the coconut milk with that natural, sweet vanilla aroma, creating the perfect base for your creme brulee.
Step 2: Strain and Combine with Pumpkin and Spices
Next, pour the coconut milk mixture through a fine sieve to catch the vanilla pod, discarding it once strained. Return the fragrant milk to the saucepan and stir in creamy pumpkin puree, maple syrup, pumpkin spice, and a pinch of sea salt. Each ingredient melds beautifully here — pumpkin brings earthiness, maple syrup adds sweetness, and spices deepen the flavor profile, making this dessert truly sing.
Step 3: Prepare the Cornstarch Slurry and Cook
In a small bowl, whisk together the sifted cornstarch and non-dairy milk until smooth, forming a silky paste. Pour this paste into your saucepan with the rest of the ingredients. Bring the mix to a simmer over medium heat while whisking continuously to avoid lumps. Keep whisking for five full minutes until the custard thickens into a velvety consistency. This step is where the magic happens—the gentle cooking ensures a perfectly set but tender creme brulee.
Step 4: Cool and Chill the Custard
Pour the luscious pumpkin custard evenly into your chosen ramekins—3.5-inch dishes work beautifully. Let them sit at room temperature for about 15 minutes to cool slightly. Then transfer the ramekins to the fridge and chill for at least two hours, allowing the dessert to fully set and develop its luxurious consistency.
Step 5: Caramelize the Sugar Topping
Right before serving, sprinkle about 1.5 tablespoons of caster or demerara sugar evenly over each ramekin. Using a kitchen blowtorch, caramelize the sugar until deeply browned and crisp, forming that iconic golden crust. This contrast of crunchy caramel with the silken custard inside is what makes this vegan pumpkin creme brulee recipe absolutely unbeatable.
How to Serve Vegan Pumpkin Creme Brulee Recipe
Garnishes
Add an extra touch of elegance by garnishing with toasted pumpkin seeds, a light dusting of cinnamon, or a sprig of fresh thyme. These little details not only enhance the visual appeal but also bring delightful texture and aroma to each serving.
Side Dishes
This dessert pairs brilliantly with spiced poached pears or a handful of fresh berries. The fruity acidity balances the richness of the creme brulee and keeps the overall meal feeling fresh and satisfying.
Creative Ways to Present
For an extra special presentation, serve the ramekins nestled on a bed of crushed gingersnap cookies or alongside vegan ginger biscuits. You can also layer the custard in clear glasses topped with a caramelized sugar shard for an elegant twist that shows off the vibrant pumpkin color.
Make Ahead and Storage
Storing Leftovers
Store any leftover vegan pumpkin creme brulee in airtight containers in the refrigerator for up to three days. Keep the caramelized sugar separate if possible, so it stays nice and crisp when you’re ready to serve again.
Freezing
While the custard itself can be frozen, the texture of the caramelized topping won’t hold up well after thawing. If you plan to freeze portions, do so without the sugar topping and caramelize fresh before serving for the best experience.
Reheating
This dessert is best enjoyed chilled, so avoid reheating. If you want to enjoy it warm, allow the custard to come to room temperature then use the blowtorch to re-caramelize the sugar topping. This will bring back the delightful crispness without melting the custard.
FAQs
Can I use canned pumpkin instead of fresh pumpkin puree?
Absolutely! In fact, canned pumpkin puree is ideal because it has a smooth, consistent texture and intense flavor. Just make sure it’s pure pumpkin, not pumpkin pie filling which contains added sugars and spices.
What if I don’t have a kitchen blowtorch? How can I caramelize the sugar?
You can place the sugared ramekins under a broiler for a few minutes to caramelize the sugar, but watch closely to avoid burning. A blowtorch is preferred for precision and an even, crisp crust.
Is this recipe gluten-free?
Yes! All the ingredients in this vegan pumpkin creme brulee recipe are naturally gluten-free, making it a safe and delicious dessert option for those with gluten sensitivities.
Can I substitute the coconut milk?
Coconut milk is important here for that creamy texture and subtle coconut flavor, but you can experiment with other full-fat plant milks such as cashew or oat milk. The texture may vary slightly.
How long does the creme brulee keep after caramelizing the sugar?
Once the sugar is caramelized, it’s best to serve the dessert immediately to enjoy the crunchy topping. If stored, the sugar will soften and lose its delicate crackle within a few hours.
Final Thoughts
This Vegan Pumpkin Creme Brulee Recipe is a perfect way to celebrate the flavors of fall in a rich, elegant, and totally plant-based dessert. It’s surprisingly simple to make, yet impressive enough to serve for holidays or special occasions. I can’t wait for you to give it a try and make it a beloved staple in your recipe collection!
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Vegan Pumpkin Creme Brulee Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 40 minutes
- Yield: 5 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Pumpkin Creme Brulee offers a delightful, dairy-free twist on the classic French dessert, combining creamy coconut milk and rich pumpkin puree with warm spices. Perfect for fall or any time you crave a comforting, plant-based treat topped with caramelized sugar for that signature crisp crust.
Ingredients
Cream Base
- 14.1 oz can of full fat coconut milk
- 1 vanilla pod
- ½ cup pumpkin puree
- ⅓ cup pure maple syrup
- 1 teaspoon pumpkin spice mix
- pinch sea salt
Thickening Agent
- 3 tablespoons cornstarch (cornflour), sifted
- 3 tablespoons non-dairy milk
Topping
- 6 tablespoons demerara sugar (or cane sugar or caster sugar)
Instructions
- Infuse the coconut milk: Slice the vanilla pod in half and scrape out the seeds. Add both the seeds and pod to a saucepan with the coconut milk and gently simmer over medium heat for 5 minutes, ensuring it does not boil to infuse the vanilla flavor.
- Strain and mix ingredients: Pass the infused coconut milk through a sieve to remove the vanilla pod. Return the milk to the saucepan and whisk in the pumpkin puree, pure maple syrup, pumpkin spice, and a pinch of sea salt until evenly combined.
- Prepare the thickening paste: In a small bowl, blend the sifted cornstarch with the non-dairy milk until it forms a smooth paste. Add this paste to the saucepan with the pumpkin mixture and bring to a simmer, whisking continuously for 5 minutes until thickened.
- Chill the custard: Pour the thickened mixture into 3.5-inch ramekins (or your preferred size). Let them cool at room temperature for 15 minutes, then transfer to the refrigerator to chill and set for at least 2 hours.
- Caramelize the topping: Just before serving, sprinkle 1.5 tablespoons of caster sugar evenly over each custard. Use a culinary blowtorch to caramelize the sugar until golden brown and crisp. Serve immediately for the best texture and flavor.
Notes
- Use full-fat coconut milk to achieve the creamiest texture.
- Make sure not to boil the coconut milk to preserve the smoothness and vanilla flavor.
- You can substitute pumpkin spice mix with cinnamon, nutmeg, and cloves if preferred.
- For a less intense caramelization, use a broiler but watch carefully to avoid burning.
- Leftover creme brulee can be covered and refrigerated for up to 2 days but the topping will lose its crispness.
