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+ servings
pumpkin creme brulee with cracked sugar topping.

Vegan Pumpkin Creme Brulee

4.56 from 27 votes
With all the fall flavours of pumpkin pie in a classic custard dessert that's made completely egg free and dairy free. This creamy vegan pumpkin creme brûlée makes a impressive vegan Thanksgiving dessert.
Prep Time 25 mins
Chilling Time 2 hrs
Total Time 2 hrs 25 mins
Servings 5


  • 14.1 oz can of full fat coconut milk
  • ½ cup pumpkin puree
  • cup pure maple syrup
  • 1 vanilla pod
  • 1 tsp pumpkin spice mix
  • 3 tbsp cornflour sifted
  • 3 tbsp plantbased milk
  • pinch sea salt
  • 6 tbsp demerara sugar or cane sugar, or caster sugar


  • Slice the vanilla pod in half and scrape out the seeds. Add the seeds and pod to a saucepan with the coconut milk and simmer on a medium heat for 5 minutes - do not boil.
  • Pass the mixture through a sieve to remove the vanilla pod and add the coconut milk back to the saucepan and add the pumpkin puree, maple syrup, pumpkin spice and sea salt.
  • In a small bowl, mix together the cornflour and plantbased milk until it forms a paste. Add the paste to the saucepan with the remaining ingredients and bring the mixture to a simmer and whisk continuously for 5 minutes.
  • Pour the mixture into ramekins of your choice (I use 3.5") and allow them to cool at room temperature for 15 minutes before transferring them to the fridge to chill and set for 2 hours.
  • Just before serving, add 1.5 tbsp of caster sugar in an even layer on top of each dessert. Use a blowtorch to caramelise the sugar until browned. Serve immediately.



How to make this recipe without a blowtorch

For the best creme brulee recipe that has a professional result I recommend using a blow torch. You can however caramelize the sugar under the grill. You just need to make sure it is very hot, as you don't want to leave them under there for too long as this could melt the pudding underneath. If using the broiler method make sure the pots you are using are able to withstand the temperature of the grill.

Best ramekins for this recipe

I recommend using heat resistant procelain ramekins with a straight edge. 

Storage instructions

Store this pumpkin spice creme brulee in the fridge before caramelizing the top. Make sure they are airtight by sealing them with some cling-film until ready to serve


Calories: 306kcal | Carbohydrates: 38g | Protein: 2g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 290mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3849IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg
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