Pumpkin Pot de Crème
Pumpkin Pot de Crème is an elegant, silky custard, warmly spiced with cinnamon and ginger. These little pots of pumpkin cream taste like fall wrapped up in a spoonful.
It’s rich and velvety in a way that regular pumpkin pie can’t quite match, thanks to the egg yolks that give it that classic French custard texture. Best of all, you can make these ahead of time, since they need to chill anyway, making them a stress-free showstopper for holiday dinners or dinner parties.
Helpful Tips
- Strain the custard: Pouring the mixture through a strainer before baking removes any bits of cooked egg or undissolved spice, giving you that silky-smooth texture pot de crème is known for.
- Use a water bath: Setting the small dishes in a larger pan of hot water helps the custards cook gently and evenly, so they don’t curdle or crack.
- Don’t overbake: Pull the pots from the oven while the centers still have a slight jiggle, since they’ll continue to set as they cool and chill in the fridge.
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Pumpkin Pot de Crème
Pumpkin Pot de Crème is an elegant, silky custard, warmly spiced with cinnamon and ginger. These little pots of pumpkin cream taste like fall wrapped up in a spoonful.
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 4 large egg yolks
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- Whipped cream or whipped topping
Instructions
- Preheat the oven to 325°F(165°C).
- In a small saucepan, heat the heavy cream and milk just until it starts to steam. Remove from heat and whisk in the brown sugar, cinnamon, ginger, allspice, and nutmeg. Set aside.
- In a bowl, whisk together the egg yolks, pumpkin puree, vanilla extract and molasses.
- Pour the cream mixture into the bowl and whisk to combine.
- Pour this mixture through a strainer into a glass measuring cup. Then pour the strained mixture into 6 small oven-safe baking dishes (like 4 ounce mason jars or ramekins).
- Set the baking dishes into a larger baking dish large enough to hold them all.
- Pour hot water into a baking dish so that that water reaches halfway up the smaller baking dishes.
- Bake for 35-40 minutes or until almost set in the center. They should still be slightly jiggly in the center.
- Remove from the oven and cool on a wire rack. Then refrigerate until completely chilled, at least 2 hours.
- For the whipped cream, you can use canned whipped cream, or make your own. Pour whipping cream and powdered sugar into the bowl of a stand mixer. Beat on medium until stiff peaks form.
- Top the desserts with whipped cream before serving.
Nutrition
Calories: 278kcalCarbohydrates: 26gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 177mgSodium: 32mgPotassium: 220mgFiber: 1gSugar: 24gVitamin A: 5556IUVitamin C: 2mgCalcium: 98mgIron: 1mg
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