Vegan Pumpkin Creme Brulee

🥧 Show Them Vegan Thanksgiving Can Be Better

✌️Join thousands of other vegan cooks from all around the world in this FREE program as we share recipes and plan our Thanksgiving menus together.

🎃 Vegan Pumpkin Crème Brûlée Ingredients

The coconut milk

Full-fat coconut milk is the GOAT if you want that perfect set custard that actually has a rich "I can't believe it's actually vegan" vibe. If you're trying to dodge the heavy-fat vibes, you can totally swap in light coconut milk, or even unsweetened soy milk or oat milk work-just don't expect the same rich vibes from those watery old dudes.

On the other end of the fatty spectrum, seriously, steer clear of coconut cream for this one: it sets way too stiff, can separate, and will probs make you downright mad. Save that stuff for recipes where a thick, concentrated coconut fat base is the star, like my vegan apple pie or vegan mascarpone recipe.

Pumpkin purée

Canned pumpkin purée is honestly the most convenient thing to keep on hand during November when the spur-of-the-moment cravings for vegan pumpkin donuts and vegan pumpkin cinnamon rolls hit you with a wave of brunch desires.

If you want to make your own homemade pumpkin purée, roast a halved, seeded pumpkin at 400°F (205°C) until tender, then scoop out the flesh and mash or blend in a food processor (not a blender) until smooth. Strain any excess liquid if needed so the purée isn't watery, and you're ready to use it in custards, pies, or savory stuff like my white wine pumpkin risotto, or Thai pumpkin soup.

The spices

While you could totes rock this dessert recipe using a premade pumpkin pie spice instead, I am always in favor of planning a specific balance of spices. That way, I am not stuck with some jar of pumpkin spice that gets completely unused in my pantry until next year.

I would be a worldwide butthead if I didn't take a sec to recommend the buffalo ginger from Burlap & Barrel. It's got buckets of insanely fresh flavor that I love using to upgrade the actual heck out of my vegan donut recipes. For sure give that stuff a test drive in my vegan gingerbread donuts and vegan gingerbread loaf too, and you'll see what I am going on and on about.

The vanilla

While it's fine to use vanilla extract in this, I love using the powder because it gives those tiny specks of vanilla bean throughout, the same trick I use in my coconut panna cotta and vegan bomboloni recipes. Vanilla bean paste works too if you want a more pronounced flavor without alcohol.

Agar agar powder

There's some starch in this recipe, but agar agar is the seaweed-based magic that sets this custard just firm enough without any eggs in sight. I prefer the powder because it dissolves easily and avoids weird little rubbery clumps, but flakes work too with no measurement changes. You just have to make absolutely sure they're fully incorporated.

📖 How to make a vegan pumpkin-creme-brulee

Nail this custard on your first try by following the step-by-step photos and my helpful tips. Or, if you are being chased by the Pharaoh's men out of Egypt and have no time for anything, scroll down to the easy-to-print recipe card and go straight for that caramelized glory.

Step One

Whisk and Weward:

In a medium saucepan, whisk together the coconut milk, pumpkin purée, maple syrup, cinnamon, nutmeg, ginger, cloves, salt, molasses, and vanilla.

Place over medium heat and whisk constantly until the mixture is steaming and small bubbles form around the edges-but do not let it boil.

Step Two

Starch of the Penguins:

In a small bowl, whisk the water with cornstarch and agar agar until the mixture looks completely smooth and milky with no clumps.

Step Three

Pumpkin the Line, Rock Your Body in Time:

Slowly pour the starch slurry into the saucepan while whisking constantly. Continue cooking for 2-3 minutes over medium heat until the custard visibly thickens, coats the back of a spoon, and falls off the whisk in ribbons rather than thin streams.

Step Four

Dodge Ramekin:

Divide the pumpkin custard evenly into 6 ramekins. Tap each ramekin gently on the counter to release any air bubbles.

Place the ramekins in the refrigerator and chill for at least 4 hours or overnight. The custard should be fully set, with no major jiggle in the center when lightly tapped.

✅ I like to put all of them on a baking dish, so that it is easy to take them in and out of the fridge on a single trip.

Step Five

Close, But No Sugar:

Just before serving, sprinkle an even layer of sugar over each custard. Aim for enough to cover the top fully, but not so much that it piles thick. About 2-3 teaspoons per ramekin is ideal, depending on the width of your ramekin.

Step Six

Dr. Steven Brûlée:

Use a kitchen torch to melt and caramelize the sugar, moving the flame in circles until the surface bubbles, turns amber, and hardens into a crisp shell. Let it cool for 1-2 minutes before cracking in with a spoon.

Step Seven

Dr. Steven Brûlée:

Let it cool for 1-2 minutes before cracking in with a spoon.