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Pumpkin Pot de Crème

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Indulge in a creamy, decadent pumpkin pot de crème that captures the comforting flavors of autumn spices.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 2 cups heavy cream
  • 3/4 cup sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • Maple cream for serving

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Prepare a deep baking dish or roasting pan for the ramekins.
  3. Heat the heavy cream and sugar in a medium saucepan until steam begins to rise.
  4. Mix together the egg yolks, vanilla, pumpkin puree, pumpkin pie spice, and salt in a large bowl.
  5. Temper the egg mixture by gradually pouring in the hot cream while whisking continuously.
  6. Fill the ramekins with the custard mixture, filling each about 3/4 full.
  7. Create a water bath by pouring hot water into the baking dish halfway up the sides of the ramekins.
  8. Bake for 30-35 minutes until the custards are set but slightly jiggly.
  9. Cool in the ramekins for about 10 minutes, then refrigerate for at least 2 hours.
  10. Serve with a dollop of maple cream on top.

Notes

These pot de crèmes can be made a day or two in advance. Serve in pretty ramekins or mason jars for a rustic presentation.

Nutrition

Keywords: pumpkin, dessert, creamy, custard, autumn, dessert recipe

Find it online: https://mapleladle.com/pumpkin-pot-de-creme/