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5 from 1 vote

Pumpkin Crème Brûlée with Candied Hazelnuts

Who doesn't love freshly baked Crème Brûlée? This Autumn version is something else. The unexpected addition of apple brandy and candied hazelnuts provides a whole new experience to the classic.
Course: Dessert
Servings: 8
Author: Christiann Koepke


  • Crème Brûlée
  • 20 ounces 2 1/2 cups heavy cream
  • 4 ounces 1/2 cup whole milk
  • 1 15- ounce can pure pumpkin
  • 116 g 3/4 cup coconut sugar
  • 5 large egg yolks
  • 1 tablespoon apple brandy
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • White sugar for caramelizing
  • Candied Hazelnuts
  • 100 g 1 cup raw hazelnuts
  • 20 g 1 1/2 tablespoons butter
  • 3 tablespoons maple syrup
  • 24 g 2 tablespoons coconut sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • pinch sea salt


  • Preheat oven to 325 degrees F.
  • In a mixer, whip the pureed pumpkin and coconut sugar.
  • Add the egg yolks one at a time to the pureed pumpkin mixture while beating.
  • Slowly add the apple brandy, cinnamon, cardamom, ginger and cloves.
  • Meanwhile, warm the heavy cream and milk in a saucepan on medium heat, stirring constantly, so that it doesn’t curdle or burn.
  • Once the milk is at a slight simmer, take it off the burner and slowly add it to the pumpkin mixture while the mixture is on a low speed.
  • Once it has been mixed together, pour the Creme Brûlée mixture into eight ramekins. Fill up ¾ of the way. I used these.
  • Set the ramekins onto a tray and fill the tray halfway up the side with water.
  • Carefully place pan in the oven and cook for about 35 minutes till the custards set.
  • Remove and let cool for about one hour. Place custards in the fridge, covered for about 6 hours or up to 2 days.
  • Once fully chilled, cover the custards with a thin layer of sugar and torch them till golden brown.
  • Serve with candied hazelnuts and enjoy!

Prepare candied hazelnuts:

  • Coarsely chop hazelnuts.
  • Melt butter in a cast iron pan and toast the chopped hazelnuts lightly over medium heat.
  • Add coconut sugar, cinnamon, ginger and sea salt. Toss.
  • Add the maple syrup and stir.
  • Take off the heat and put the candied nuts in a bowl to cool.