Pressure Cooker Pumpkin Crème Brûlée

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Pumpkin Crème Brûlée is a rich, creamy custard with the warm, spicy flavors of fall, topped with a thin layer of crispy, caramelized sugar. This pressure cooker Pumpkin Crème Brûlée is an easy custard dessert recipe to make in your Instant Pot or other brand of electric pressure cooker.

Pressure Cooker (Instant Pot) Pumpkin Crème Brûlée

Creme brulee is an elegant baked custard dessert that people love to order at restaurants. This is an easy dessert to make at home, and even easier when you make it in a pressure cooker. 

6 clear glass custard cups filled with pumpkin custard

Making Pumpkin Crème Brûlée in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instapot can help you create this delicious Pumpkin Crème Brûlée recipe!

I made the pumpkin creme brulee in 6 ounce custard cups

creme brulee torch makes caramelizing the sugar fun and easy. If you don’t have a kitchen torch, you can use a welding torch if you have one with your tools.

You can also caramelize the sugar under the broiler. It will take 5 to 10 minutes and you need to watch them very carefully, rotating the cups often so that they cook evenly.

clear glass custard cups with Pressure Cooker Pumpkin Crème Brûlée

The custard has the flavor of pumpkin pie. The texture isn’t quite as silky smooth as classic creme brulee, but if you love pumpkin pie, you’ll love this Pressure Cooker Pumpkin Crème Brûlée.

Pressure Cooker (Instant Pot) Pumpkin Crème Brûlée

Pumpkin Crème Brûlée

Yield: 6 servings


  • 6 egg yolks
  • 1/3 cup granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • Pinch of salt
  • 6 tablespoons superfine sugar


Add 1 cup of water to the pressure cooking pot and place the trivet in the bottom.

In a large mixing bowl with a pouring spout, whisk together egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla.

In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer.

Whisking constantly, slowly pour the warmed cream mixture into the egg mixture whisking until well blended.

Pour mixture into six custard cups, cover with foil, and place three on the trivet in pressure cooking pot. Add a second trivet and stack the remaining three cups.

Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.

When ready to serve, sprinkle a tablespoon of sugar evenly over the top of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.


Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

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Pressure Cooker Pumpkin Crème Brûlée photo collage


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originally published November 16, 2016 — last updated October 13, 2021
Categories: Dessert