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Pumpkin Pie Crème Brûlée

George Bryant
4.5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 4



  • First, properly set the water level in your Sous Vide Supreme by placing the perforated grill plate on top of the baking rack in the Sous Vide Supreme. Fill 4 ramekins with water and arrange them on the grill plate. Fill sous vide with just enough water to come within 1/4" of the top of your ramekins.
  • Remove ramekins and dry well. Set aside.
  • Preheat Sous Vide to 195°F/90.5°C
  • Grease ramekins with butter and set aside.
  • In a small saucepan, add heavy cream and whisk in pumpkin pie spice. Heat over medium low heat until cream starts to bubble around the edges. About 10 minutes.
  • While cream is heating, use a stand mixer to whisk egg yolks, pumpkin, coconut sugar, vanilla and salt until evenly incorporated throughout.
  • Slowly pour cream mixture into egg mixture and whisk together until evenly combined.
  • Divide mixture evenly between the four ramekins and cover ramekins with foil.
  • Place ramekins on grill plate in your sous vide and cook for 90 minutes.
  • Remove ramekins and let come to room temperature then refrigerate 4 hours or even overnight before serving.
  • When ready to serve, sprinkle 1 tbs coconut sugar evenly over custard and caramelize with a kitchen torch or under a broiler.
  • Enjoy!


If you don't have a sous vide supreme, simply follow the same directions and then place filled ramekins on a sheet pan in an oven preheated to 350°F and bake for 30 minutes.