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Vegan Pumpkin Creme Brûlée

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 3 servings 1x


  • 8 oz .hemp tofu (or 12 oz. of silken tofu)
  • 1/2 cup non-dairy milk (do not use if using silken tofu)
  • 15 oz . can of pumpkin puree
  • 1 tsp pumpkin pie spice
  • 3/4 cup coconut sugar
  • 2 tsps cornstarch
  • Organic Cane Sugar for the topping


  1. Preheat the oven to 325F.
  2. Blend the tofu and non-dairy milk on high until very smooth.
  3. Add the pumpkin puree, pumpkin pie spice, coconut sugar, and cornstarch to the blender. Blend again until smooth.
  4. Divide between the ramekins.
  5. Place ramekins inside a cake pan or casserole pan deep enough to create a water bath. Pour boiling water into the pan around the ramekins so they are about half way immersed in water.
  6. Bake for 40-45 mins at 325F until the edges are slightly brown.
  7. Let them cool, then chill overnight.
  8. Right before serving, sprinkle the tops of the pumpkin custards with evaporated cane juice and brulee with a blow torch or in your oven on broil for 3-4 mins.
  9. Serve immediately.