pumpkin pot de crème
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees. Prepare a pan with a water bath that is deep enough for your chosen ramekins/custard cups.
  2. Whisk together cream, syrup, and pumpkin in a heavy saucepan and bring to a simmer over medium heat.
  3. Whisk together yolks, cinnamon, cloves, vanilla extract, nutmeg, and salt in a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
  8. 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.
  9. 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.
  10. Serve cold and enjoy!
Recipe by Lesleigh Kowalski Frank at https://www.lesleighfrank.com/2015/11/18/pumpkin-pot-de-creme/