In honor of the upcoming Blog Brûlée weekend in Vermont, I share with you Salted Pumpkin Crème Brûlée.

Salted pumpkin creme brulee

Fall is in the air, days are noticeably shorter and that means it’s time for pumpkins, apples and squash. So, even though I am trying to hold onto everything summer here on the Cape, it’s time to embrace the slight chill in the air.

I didn’t think I was quite ready for pumpkin anything (yet), until I made these little Salted Pumpkin Crème Brûlées over the weekend. If you love pumpkin, these won’t disapoint. They’re creamy, pumpkin-y, slightly sweet and slightly salty (I love sweet/salty combos). Greek yogurt replaces the cream and we’ve topped the Brûlées with pumpkin seeds for some added crunch and earthy goodness. These brûlées sound and look quite fancy, but they’re really not. They are very simple to make, they just take time because you need to let them chill for 5+ hours. But the wait is worth it. The perfect harvest dessert.

Salted pumpkin creme brulee

Salted pumpkin creme brulee with pumpkin seeds

Go ahead, dig in.

Salted pumpkin creme brulee with cinnamon sugar pumpkin seedsSalted Pumpkin Crème Brûlée

Time: 30 minutes (prep and cooking) + 5+ hours chilling time + 15 min broil/chill time

Serves: 2


  • ½ cup 100% pure pumpkin
  • 1/4 cup (packed) light brown sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract or vanilla powder
  • 1 ½ tsp pumpkin pie spice
  • 3 dashes sea salt, divided
  • 3/4 cup Cabot low-fat vanilla bean Greek yogurt
  • 1 tablespoon light brown sugar, divided in half
  • ¼ cup sugar and cinnamon pumpkin seeds (we used Super Seedz)

Directions: Preheat oven to 325°F. Whisk together pumpkin, yogurt, ¼ cup brown sugar, egg yolks, pumpkin pie spice, salt and vanilla in medium mixing bowl. Divide mixture among two 3.5 oz ramekins. Place ramekins in a roasting pan. Add hot water to the pan so it hits halfway up the ramekins. Bake for approximately 25 minutes, until just set in the center. Remove from oven and let cool. Cover with plastic wrap tightly and chill at least 5 hours. When ready to serve, preheat the broiler. Sprinkle each ramekin with 1 tablespoon brown sugar and a dash of salt and put on a baking sheet. Then put under the broiler until tops are caramelized. Refrigerate 10 minutes or until sugar hardens. Serve topped with salted pumpkin seeds or sugar and cinnamon pumpkin seeds. You can also make these a couple days ahead of time and add the brown sugar topping and broil just before serving.