Slow Cooker Pumpkin Spice Crème Brulée {for Two!}


Celebrate Crocktober and Pumpkin Spice Season with Slow Cooker Pumpkin Spice Crème Brulée! This autumnal dessert is oh so easy to make using your slow cooker. It’s customized to make a small batch for two ramekins. . .ideal if you have a pumpkin pie-esque craving in advance of Thanksgiving!

This recipe comes from *Stock the Crock: 100 Must-Have Slow-Cooker Recipes, 200 Variations for Every Appetite, An All-New Slow Cooker Bible from Phyllis Good, the New York Times Bestselling Author of the Fix-It and Forget-It Series. (Oxmoor House, September 2017).

Stock the Crock brings together the expertise of America’s most popular slow-cooker authority with a fresh collection of 100 essential, innovative, and easy-to-prepare recipes-each with variations allowing readers to customize the dish according to their dietary needs. There are options to make recipes paleo-friendly, gluten-free, vegan, and substitutions for picky eaters and for two-serving recipes with empty nesters in mind.

I made a couple of small changes to the Pumpkin Spice Crème Brulée recipe, substituting pumpkin pie spice (I already had), adding some vanilla, and using my kitchen torch instead of caramelizing the sugar in a skillet. . .no pan to clean up and fun to fire up my butane torch!

Slow Cooker Pumpkin Spice Crème Brulée for Two, recipe adapted from Stock the Crock

This easy fall dessert uses a 6 or 7-quart oval slow cooker to make two ramekins of Pumpkin Spice Crème Brulée. It’s also a great way to use leftover pumpkin puree from another recipe.


1 large egg yolk

1 large egg

3/4 cup heavy whipping cream

4 tablespoons pumpkin puree (not pumpkin pie filling)

2 tablespoons sugar + 2 tablespoons of sugar for carmelizing

1 teaspoon vanilla

3/4 teaspoon pumpkin pie spice

Place egg yolk and egg in medium bowl and beat gently. Slowly pour in the whipping cream, whisking into eggs as you pour. Gradually add pumpkin puree and vanilla, whisking to incorporate. In a small bowl, combine 2 tablespoons sugar with pumpkin pie spice. Stir dry ingredients into liquid mixture.

Fill two ramekins with mixture and set on floor of 6-quart slow cooker. Pour water carefully around ramekins until it reaches halfway up the sides of the ramekins, being careful not to get any water in filled dishes.

Put lid on slow cooker and cook on low 2 – 3 hours until brulée is set but still trembling in the center. (My ramekins took 2 hours but slow cookers vary). Remove ramekins from slow cooker to wire rack and cool to room temperature. Refrigerate until firm, at least 2 hours and up to 3 days.

To serve, remove the creme brulee from the refrigerator 30 minutes prior to browning the sugar on top. Spread 1 tablespoon sugar evenly on top of each ramekin. Using a culinary torch, melt the sugar until the sugar carmelizes. Allow the crème brulée to sit for at least 5 minutes before serving.

Notes and tips:

 My crème brulée ramekins are 5″ diameter, 5.8 oz capacity. I found them at World Market several years ago. They’re still available, here. A shallow round or oval ramekin gives you more surface area for the carmelized sugar topping, as opposed to a deeper style baking ramekin. 

To measure water level in slow cooker with no risk of spilling water into prepared mixture, place empty ramekins on floor of slow cooker add water to slow cooker until it reaches half way up ramekins. Remove ramekins and proceed with recipe.

Transfer pumpkin spice custard mixture into liquid measuring cup for easy pouring into ramekins.

Follow manufacturer’s instructions when using butane torches.

Printable Recipe


The winner of a copy of Stock the Crock is Karen Wright!

Stock the Crock is available from Amazon, Barnes&Noble and IndieBound.

*Thank you to Time Inc. Books for providing a copy of Stock the Crock for this giveaway and review.

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  27 comments for “Slow Cooker Pumpkin Spice Crème Brulée {for Two!}

  1. Michelle
    October 21, 2017 at 6:43 am

    Sounds good and easy🍁🤗

  2. October 21, 2017 at 6:54 am

    Sounds delicious -I will definitely try it! When I hit the printable recipe link, it produced a 10 page document!

    • October 21, 2017 at 6:57 am

      Hi Melissa, Place your cursor on the wheel on the top right corner, then the drop down menu for more actions. You’ll find the option to “print page”.

  3. Jane Teague
    October 21, 2017 at 6:58 am

    Thank you for sharing this recipe, Mary! It is so pretty, and it inspires me to bring out my greatly underutilized crock pot. These updated recipes now have my attention, thanks to you! Happy autumn!

    • October 21, 2017 at 7:42 am

      Thanks Jane! My slow cooker needs to be used more too! 🍁🌾🍽😀🍂

  4. cwilson1958
    October 21, 2017 at 7:16 am

    This looks really good! I don’t own a torch and wondered if there is another way to carmelize the sugar? I didn’t uunderstand how you could do it in a skillet.

    • October 21, 2017 at 7:36 am

      There’s an option in the cookbook to carmelize the sugar in a heavy skillet on medium-high heat until it begins to melt. You want it to liquefy without burning, then you pour it over your custard in the ramekins. You can find butane torches in kitchen stores or online. Amazon has a kitchen torch that’s affordable for $16.95.

  5. Sherlie Magaret
    October 21, 2017 at 7:31 am

    This looks excellent and very good for two people.

  6. October 21, 2017 at 7:48 am

    Gosh, that looks good – and easy. I just added that cookbook (and the torch!) to my Amazon cart. It would make a great gift for family grab bag gift exchange (and for myself!). Congrats to Karen on winning the cookbook. Thanks for sharing the how-to, Mary. Your leading food photo is awesome.

  7. Karen Wright
    October 21, 2017 at 7:50 am

    Good Saturday Morning, Mary! What a pleasant surprise to be the winner of a copy of the “Stock the Crock” cookbook! I am so excited and can’t wait to start “crocking” with those wonderful recipes!!! Thank you for the opportunity!!! The pumpkin spice creme brûlée looks wonderfully delish! Again, thank you, Mary!!! and Time, Inc. books!!! You have made my Day!!!

  8. Cyndi Raines
    October 21, 2017 at 7:51 am

    Looks yummy. When reading the recipe about adding water, without getting any in the food, I thought I would use my turkey baister, filling it with water for easy placement, but your note section gave even a better way! Thanks Mary and congratulations to Karen!

    • October 21, 2017 at 7:55 am

      Thanks Cyndi, Your turkey baster method is genius! Happy Weekend! 🍁🍂🦃

  9. October 21, 2017 at 8:32 am

    Looks like a great seasonal treat Mary! Tis the season for pumpkin spice:@)

  10. October 21, 2017 at 9:03 am

    Creme Brûlée in a slow cooker….now that is amazing!!! Looks and sounds so delicious!!! Sounds like an amazing book….need to get that one for gifts!

  11. October 21, 2017 at 9:10 am

    Oh my word, Mary, I have never made creme brûlée in the slow cooker, only in my oven in a water bath. I would love to try this! Yea, and I even have a torch. Thanks for sharing. Congratulations to Karen!

  12. October 21, 2017 at 12:29 pm

    I love creme brulee and with pumpkin!!!! Amazing!

  13. Jacque Avant
    October 21, 2017 at 2:24 pm

    I cant print with your instructions. Wont work on my computer so just going to take a snapshop and upload to my computer. Hope that works. I wont to try this one so much. Thank you for the recipe.

    • October 23, 2017 at 6:27 pm

      Hi Jacque, I just realized those directions are if you’re using Chrome as your browser. If you’re using IE or Safari, scroll all the way down to the very bottom of the page and you’ll find a “print page” link that will print the recipe only.

  14. Norma Rolader
    October 21, 2017 at 3:47 pm

    Sounds yummy as all your recipes

  15. October 22, 2017 at 9:50 am

    Pumpkin creme brûlée is on my bucket list this month Mary, I can’t wait to try the slow cooker method! Thanks for the tips and tricks~ Congrats to the lucky winner, this cookbook looks like a must have!

  16. October 22, 2017 at 10:40 am

    What a great fall dessert! I can’t wait to try, especially in my Crock Pot!

  17. October 22, 2017 at 12:21 pm

    Mary,This is one ‘pumpkin spice’ recipe I actually want to make. Sounds so easy in the slow cooker too! Thanks for sharing.

  18. October 22, 2017 at 12:25 pm

    Yum! I just ordered this book! Can’t to try this fall creme brulee!

  19. October 22, 2017 at 3:59 pm

    Creme Brulee has always seemed so intimidating but this slow cooker version looks super easy! Love that it’s a two serving recipe too.

  20. October 22, 2017 at 10:44 pm

    Mary, I would have never thought of creme brûlée in a slow cooker. It looks amazing. Would you believe I own the torch, but not a crock pot…I haven’t had one in years, I think I need to buy one!

  21. October 23, 2017 at 3:14 pm

    Love this, genius to do brûlée in crock pot with a fall twist!

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