Switch up the traditional Crème Brûlée with a pumpkin spice version for the fall! This recipe utilizes our goat milk cream, making this a lighter, easier-to-digest dessert than the traditional Crème Brûlée.


Since first learning to make Crème Brûlée with our goat cream back in 2020, I have loved experimenting with different alterations to the original recipe. I am all about that flavor and mixing things up! For the fall season, I thought it was about time I attempted a pumpkin spice version. The verdict? It’s a keeper!

Special Equipment Needed:

Kitchen scale (for measuring out cream flakes)

Blow torch (optional, another method is provided for the burnt topping)

Pumpkin Crème Brûlée

Makes 1 4 oz Serving


  • 1 egg yolk
  • 1 Tbs sugar
  • 1 Tbs pumpkin puree (from a can)
  • 1 tsp vanilla extract
  • 1/4 tsp pumpkin pie spice
  • Less than 1/2 cup goat cream (see rehydration instructions below)
  • Dash cinnamon
  • Extra sugar for the crunchy topping


  1. Preheat oven to 250 F.
  2. Mix egg yolk and 1 Tbs sugar in a 2 cup measuring glass with a fork until well mixed. (Could probably use a whisk instead)
  3. Add in pumpkin puree, vanilla extract, pumpkin pie spice, and a dash of cinnamon. Mix well with a fork until everything is well incorporated.
  4. Add in liquid goat cream up until the ½ cup line. Mix well with the fork.
  5. Pour into an oven safe ramekin or glass 1 cup container (I use the Anchor or Pyrex brand glass containers that say oven-safe).
  6. Carefully place the container into the heated oven and bake for 45 minutes. It should have a slight jiggle in the middle when done, but not look liquid. It will continue to cook after being pulled out of the oven. Sometimes I end up cooking a few minutes more, but notice it starts to get a little more cooked on the edges.
  7. Let cool for around half an hour. Once safe to the touch and slightly warm, but not hot, transfer to the fridge without a lid. Let set up for a few hours.
    • If you have a blow torch: Remove from fridge and sprinkle a light layer of sugar all around the top. Try to keep the blow torch flame about 2 inches above the dessert and move around in circles until the sugar starts browning and bubbling. Stop for a few seconds and let the bubbling stop, then proceed again to melt the rest of the sugar, never staying long in one spot or risk burning.
    • For those without a blow torch, Adam Ragusea has a great video “No-Torch Crème Brûlée” on YouTube on how to melt the sugar on the stove with a few drops of water and a tiny squeeze of honey. Then you pour the mixture quickly over the top of the crème and rotate the container around to evenly spread the caramelized, liquid sugar topping.

Directions for Re-Hydrating the Dried Goat Milk Cream Flakes:

Makes 1 cup liquid cream (enough for 2 Crème Brûlée or you can use the remainder for something else, like coffee)

  1. You will need a kitchen scale for this. First measure out 75 g of Goat Milk Cream flakes. You can do this by putting a bowl on the kitchen scale once you put it on grams, then push tare to zero out the weight of the bowl, and then add in Goat Milk Cream until the scale reads 75 g.
  2. Pour the 75 g of Goat Milk Cream into a blender (I used a Vitamix)
  3. Add 6.25 oz (6 oz will work if easier) of water to the blender with the cream. This cream to water ratio mimics the 40% fat that is typically found in cow’s heavy whipping cream.
  4. Blend it up good!

Video Tutorial:

Are you more of a visual learner? Check out this video we created for you on the process, including how to use the blow torch:

Let me know if you make it! The recipe can be doubled, tripled or quadrupled. For doubling, double the ingredients and pour in cream to bring up to the 1 cup line, for tripling, triple ingredients and pour in cream to bring up to the 1 ½ cup line, etc.

Would you like to see other Crème Brûlée flavor options? I have got a few up my sleeve, so let me know down below. 👇


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