Are you ready for Thanksgiving in EIGHT days?! I have my recipes planned out and a few special ingredients ordered (these are impossible to find anywhere in Alaska) but that is the extent to my preparedness. Although I am a bonafide pumpkin pie lover, we may switch it out this year in favor of these delectable pumpkin pots de crème on Thanksgiving day. I am pretty obsessed with this little pot of gooey, light, and satisfying pumpkin goodness. It is a fabulous alternative to pumpkin pie if you’re looking for something different– and light– yet still traditional. I also love any dessert that is made in individual portions, so this is perfect! Pumpkin pot de crème is deceptively easy to make and can be prepared a few days ahead of time to save one’s sanity during the busy holiday week. And, as always!, can easily be made during an afternoon nap without much labor. I spiced it up with cinnamon infused sweet whipped cream for the ultimate Thanksgiving indulgence. Happy (almost) Thanksgiving! I am thankful for pumpkin!
- For the filling:
- 1½ cups heavy cream
- ¾ cup maple syrup
- ¾ cup canned pumpkin puree
- 7 egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- For the whipped topping:
- 1½ cups heavy cream
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Sparkling sugar, for garnish
- Cinnamon sticks, for decoration
- Preheat oven to 325 degrees. Prepare a pan with a water bath that is deep enough for your chosen ramekins/custard cups.
- Whisk together cream, syrup, and pumpkin in a heavy saucepan and bring to a simmer over medium heat.
- Whisk together yolks, cinnamon, cloves, vanilla extract, nutmeg, and salt in a bowl.
- Add hot pumpkin mixture to yolk mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into the serving cups, leaving room at the top for the whipped cream.
- Bake custards in the dish of a hot water bath pan (I used a Dutch oven to ensure it was deep enough) covered tightly with foil.
- Depending on how deep your dish is, cook until the middle is set and does not wiggle. I baked these for approximately 75 minutes with the foil removed for the final 15 minutes. For standard ramekins, the time will be closer to 45 minutes.
- Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
- To prepare the whipped frosting, combine all ingredients and beat on low with an electric mixer fitted with the whisk attachment until all ingredients are incorporated. Increase speed to medium-high and continue whisking until mixture thickens. Increase speed to high and whisk until cream is thick and develops firm peaks. Do not over-mix, if the cream looks curdled it is over-mixed.
- Using an icing spatula (or if you have a whipped cream dispenser), spread the whipped cream onto the pumpkin pot de crème in a circular motion to create a peak. Sprinkle with sparkling sugar and decorate with cinnamon stick. Serve immediately or refrigerate until ready to serve.
- Serve cold and enjoy!
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