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Pumpkin Creme Brulee

5 star Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 6
Recipe Created By: Sarathomps


1 lb silken tofu
3 Tbsp milk or milk alternative
3/4 cup sugar
1/2 cup canned pumpkin
1 tsp pumpkin pie spice or blend of cinnamon, nutmeg, ginger, and cloves
sugar for topping


Preheat oven to 375 °F.

Open tofu and press a little with a paper towel until most of the water has absorbed.

Blend tofu, milk, sugar, pumpkin, and spices in a food processor until blended and creamy.

Pour or scoop into ramekins or custard cups until 3/4 full. Set ramekins in a large casserole dish and fill halfway up with water.

Bake until mixture has browned a little on top and a knife inserted in the middle comes out clean; approximately 30-40 minutes.

If you want it warm: Sprinkle 1-2 tablespoons sugar on top of ramekins and place under a preheated broiler until it melts and browns, 2-4 minutes. Serve.

To eat this cold: Take from oven and allow to cool on a wire rack. Cover and store in refrigerator. When ready to eat; remove, sprinkle with sugar and proceed as above.

**If you are lucky enough to own a kitchen blow torch, proceed with your model's instructions.


This is nice make ahead dish that is not only easy but impressive looking.

My favorite way to have this dish is to serve with a maple cream sauce. You can buy Maple Butter at some stores (this is just pure maple syrup, no dairy. The same sense that creamed honey is a creamy version of honey) and mix with a little soymilk (or whatever) and put in microwave. Stir and spoon on dish. You may try this with regular maple syrup. I've not, but that taste would still be the same idea.


I love using brown natural sugars with big crystals, like Demerara sugar. It adds a nice crunch and pleasing color.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.