Pumpkin Spice Creme Caramel

  • Category: Desserts

  • Difficulty: Moderate

  • Servings: 6 ramekins

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Fill your hearts (and stomachs) with this luscious, mousse-like custard featuring the distinctive spiciness of pumpkin pie, topped with a layer of velvety pumpkin-spiced caramel. Perfect for the pumpkin purist, this crustless dessert can be easily swapped for a traditional pumpkin pie at any table. Enjoy the toasty pumpkin notes of Teeccino Pumpkin Spice in rich custard which can be served in its vessel or inverted onto a decorative plate and topped with warm and irresistible caramel sauce.

Created by Lys Gabriella Poet, celebrity Belgian chef, who says that this recipe is so easy to make, anyone can do it so don't be afraid to try!


  • 2 cups heavy cream
  • 3 tbsp Teeccino Pumpkin Spice
  • 3 egg yolks
  • 2 eggs
  • 1/3 cup sugar [or non-caloric Swerve® sugar replacement]
  • 1/2 cup pumpkin puree (canned is fine)
  • 1 tbsp vanilla extract

Caramel Sauce

  • 1/3 cup sugar [or non-caloric Swerve® sugar replacement]
  • 3 tbsp Teeccino Pumpkin Spice
  • 1/3 cup boiling water
  • 4 tbsp butter

Teeccino Pumpkin Spice Herbal Coffee

Discover delicious toasty pumpkin notes with nutmeg and spice accents over a rich brew of roasted almonds, dates and figs with a hint of maple. Teeccino’s Boutique flavor blends such as Gingerbread, Maple Pecan, French Vanilla, and Snickerdoodle make for a satisfying low calorie dessert and a delicious addition to many of your favorite recipes!

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Prep Time: 30 minutes , Cook Time: 30 Minutes

  1. Heat the cream until bubbly. Remove from heat.
  2. Add 3 tbsp of Teeccino Pumpkin Spice grounds to the cream and stir until all the grounds are mixed in.
  3. Steep 10-15 minutes. Allow to cool before straining through a fine mesh sieve.
  4. Beat the egg yolks, eggs and sugar in a medium bowl until the mixture is pale yellow and very thick.
  5. Add the pumpkin and vanilla extract to the egg mixture and beat until combined.
  6. Slowly whisk in the Pumpkin Spice Cream.
  7. Divide the mixture evenly between 6 6 oz ramekins and fill nearly to the top.
  8. Place the ramekins in a 13 X 9 glass baking dish.
  9. Pour hot water into the baking dish to reach halfway up the sides of the ramekins.
  10. Bake at 350° F for about 30 minutes or until the center is set.
  11. Remove the baking dish from the oven and allow custards to cool in the water bath.
  12. Once cool, remove the ramekins from the baking dish, wrap and chill in the refrigerator for at least 2 hrs, ideally, overnight.