Vegan Pumpkin Creme Brûlée

Posted by in Christmas, Cooking, Pumpkin, Sweets, Thanksgiving, Valentine's Day | 0 comments









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Hello & Happy Thursday!!






Two recipes that I always had an affinity for, Tiramisu and Creme Brûlée.. the taste, texture, presentation, I was hooked. Although I have yet to pursue a vegan Tiramisu (stay tuned) I went for the more challenging option and created my first vegan Creme Brûlée!!



Since that recipe I thought that I would never come across something I love more.. 



Until I decided to explore making a Vegan Pumpkin Creme Brulee







What’s perf about this recipe is that its easy, has minimal ingredeints, takes little time, had a hint of pumpkin, and looks super fancy!!



The texture is a tad thicker than that of the traditional Creme Brûlée, but flavor and presentation is on point.. 



If you’re craving that innovative vegan recipe or simply want to wow your vegan friends.. 



You need to try this recipe for Vegan Pumpkin Creme Brulee




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Why this recipe rocks:





Minimal ingredients


Perf for every season

Amazing replica of the traditional creme brûlée 

Great presentation 

You get to use a torch.. awwwwwwesome







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Yields 6-8 servings

Pumpkin Creme Brûlée

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


    Creme Brûlée
  • 1 cup Better Body Foods coconut sugar
  • 4 Follow Your Heart eggs (mixed with ice cold coffee creamer)
  • 1 1/2 cup vegan Silk vanilla coffee creamer
  • 1 package soft tofu
  • 2 tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 2 tsp arrowroot or non GMO corn starch
  • 1 cup granulated sugar for topping
  • Kitchen Torch
  • Mint for Garnish
  • Coconut whip
  • 1 can full fat coconut (just solid part, no liquid)
  • 1 tsp vanilla extract
  • 1/3 cup powdered sugar
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin spice blend
  • 1 cup pumpkin


  1. Preheat oven to 325 degrees. Arrange 4-6* ramekins or small dishes inside of a large baking dish {you may need an additional baking dishes based on the size of ramekins/dishes used} and set aside. Place the tofu in a food processor and blend until smooth. Add the coconut sugar, pumpkin, cinnamon, pumpkin spice blend, sea salt and blend again. In a large pan over medium heat add the tofu mixture. Throw an additional pot of water on the stove to be used later when you bake.
  2. In a medium bowl, whisk the vegan eggs with cold vegan coffee creamer. Whisk to combine and remove any clumps of powder. The consistency shouldn't be watery. While the tofu mixture is on the stove, gradually add in the vegan egg and coffee creamer and continue to whisk. Add the arrowroot, continue to whisk to remove any excess clumps. Remove from heat and add the vanilla. whisk to combine. Pour creme brûlée mixture into each ramekin/dish, filling about ½-¾ the way full.
  3. Add the pot of hot water to baking dish, allowing water to come up about halfway up the side of the ramekins. Make sure not to overfill. Place into oven, bake for 10-15 minutes. The tops should be slightly firm, with the mixture still able to jiggle, but will not be hard. Remove from oven, let cool a few minutes. Place ramekins into the fridge and allow to sit for 1-2 hours - the longer it sits the firmer it will get.
  4. Remove from fridge and add an even layer of granulated sugar to the top of each ramekin/dish, ensuring that every inch is covered. Using a kitchen torch, heat your sugar until it’s melted and starting to crisp. If you've never used a torch, holding the flam sideways helps and continuing to move while cooking the sugar helps. If you do not have a torch, you can place the Crème brûlée under the broiler for a few minutes until sugar is liquified and bubbling. Watch to prevent burning.
  5. Serve immediately or refrigerate and serve cold.
  6. Whip
  7. Keep a can of coconut milk in the fridge overnight or for a few hours. Place everything in the bowl of a standing mixed. Whip until smooth and top the creme brûlée with it. To enhance the result, child the bowl in the fridge before whipping.







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