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–+ servings
Pumpkin Pot de Crème

Creamy Pumpkin Pot de Crème with Sweet Maple Whipped Cream

Experience the warmth of fall with this Pumpkin Pot de Crème, a silky dessert topped with sweet maple whipped cream.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Custard
  • 2 cups Heavy Cream Consider half-and-half for a lighter version
  • 1 cup Whole Milk Skim milk may reduce richness
  • 3/4 cup Brown Sugar Coconut sugar can be used for a different flavor
  • 1 teaspoon Cinnamon Freshly ground yields the best flavor
  • 1/2 teaspoon Ginger Freshly ground yields the best flavor
  • 1/2 teaspoon Allspice Freshly ground yields the best flavor
  • 1/4 teaspoon Cardamom Freshly ground yields the best flavor
  • 1/4 teaspoon Nutmeg Freshly grated yields the best flavor
  • 4 large Egg Yolks Egg substitutes may alter the texture
  • 1 cup Pumpkin Puree Ensure it's 100% pure pumpkin
  • 1 teaspoon Vanilla Paste Vanilla extract can substitute
  • 1 tablespoon Molasses Optional but offers a unique twist
For Maple Whipped Cream
  • 1 cup Heavy Cream Non-dairy whipping cream works as an alternative
  • 2 tablespoons Maple Syrup Adjust based on taste preference
  • 1/2 teaspoon Maple Extract Optional but recommended

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Fine-mesh sieve
  • Oven-safe containers
  • Baking dish
  • Hand mixer or whisk

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and gather your equipment and ingredients.
  2. In a medium saucepan, combine heavy cream and whole milk over medium heat, stirring until steaming, about 5–7 minutes. Remove from heat and whisk in brown sugar and spices.
  3. In a separate bowl, whisk together egg yolks, pumpkin puree, vanilla paste, and molasses until smooth.
  4. Combine the cooled cream mixture with the pumpkin egg yolk blend, whisking constantly. Strain through a fine-mesh sieve.
  5. Pour the strained custard into small containers, filling about three-quarters full. Place in a larger baking dish and fill with hot water.
  6. Carefully transfer to the oven and bake for 35–40 minutes until edges set, and centers jiggle slightly.
  7. Once baked, cool to room temperature, cover, and refrigerate for at least 4 hours.
  8. To make maple whipped cream, combine heavy cream, maple syrup, and optional maple extract. Whip until soft peaks form.
  9. Serve with a dollop of maple whipped cream on top, finishing with a sprinkle of nutmeg.

Nutrition

Serving: 1servingCalories: 260kcalCarbohydrates: 18gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 90mgSodium: 70mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 1200IUCalcium: 50mg

Notes

Using small canning jars or ramekins enhances presentation. Allow mixtures to cool to avoid scrambling the egg yolks. Strain for a smoother custard. Refrigerate for a few hours for best flavor.

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