Pumpkin Pot de Crème
A creamy and smooth dessert with rich flavors of pumpkin and warm spices, served in individual cups for a sophisticated twist on pumpkin pie.
Ingredients
Custard Base
- 1 cup pumpkin puree (canned or fresh) Use fresh for a more natural taste.
- 1 cup heavy cream
- 1/2 cup whole milk Can substitute with almond milk or oat milk.
- 1/2 cup sugar
- 4 large egg yolks Whisk thoroughly before adding to mixture.
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice Or use a mix of cinnamon, nutmeg, ginger, and allspice.
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine pumpkin puree, heavy cream, milk, sugar, and pumpkin spice. Heat over medium until warm but not boiling, stirring occasionally.
- In a bowl, whisk the egg yolks. Slowly pour the warm pumpkin mixture into the egg yolks while whisking constantly.
- Add vanilla extract and a pinch of salt. Mix well until smooth.
- Strain the mixture through a fine mesh sieve into another bowl to ensure a creamy texture.
- Pour the custard into individual ramekins or small pots.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins (bain-marie).
Baking
- Bake for about 35-40 minutes or until the custard is set but still has a slight jiggle in the center.
- Remove from the oven and allow to cool. Refrigerate for at least 2 hours before serving.
Serving
- Serve the Pumpkin Pot de Crème chilled, topped with a dollop of whipped cream and a sprinkle of cinnamon or additional pumpkin spice.
- Add candied pecans or caramel sauce for added flavor.
Notes
Store any leftover Pumpkin Pot de Crème in the refrigerator for up to four days. Cover pots with plastic wrap or a lid. For a chocolate version, add melted chocolate to the pumpkin mixture before pouring it into ramekins.