Introduction

Pumpkin Pot de Crème is a silky, spiced custard dessert perfect for cozy evenings. Topped with a luscious maple whipped cream, it offers a delightful combination of creamy texture and autumn flavors.

This image shows two small glass jars filled with a smooth, rich pumpkin-colored dessert with a creamy texture. Each jar has a single dollop of white whipped cream on top, sprinkled lightly with fine brown spice powder. On the right side, there is a spoon with a thick swirl of tan peanut butter resting on a shiny white marbled surface. The jars and spoon are arranged close together, with soft natural light coming from the left, highlighting the creamy layers and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1/2 cup whole milk
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp nutmeg
4 large egg yolks
3/4 cup pumpkin puree
1 tsp vanilla paste
1 Tbsp molasses
For the maple whipped cream:
1/2 cup heavy cream
1 Tbsp maple syrup
A dash of maple extract (imitation is fine if real is unavailable)

Instructions

Step 1: Preheat the oven to 325°F (160°C).
Step 2: In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk until just steaming. Remove from heat and whisk in 1/2 cup brown sugar and 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg. Set aside to cool slightly.
Step 3: In a separate bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 teaspoon vanilla paste, and 1 tablespoon molasses until smooth.
Step 4: Gradually whisk the cooled cream mixture into the egg mixture until fully combined.
Step 5: Strain the combined mixture through a fine mesh sieve into a clean container to remove any lumps.
Step 6: Pour the strained custard into 5 to 6 small oven-safe containers. Place these containers in a baking dish and add hot water to the dish until it reaches halfway up the sides of the custard containers.
Step 7: Bake for 35 to 40 minutes, or until the custard is almost set but still slightly jiggly in the center.
Step 8: Remove from the oven and cool on a rack, then refrigerate until well chilled.
Step 9: For the maple whipped cream, whip 1/2 cup heavy cream with 1 tablespoon maple syrup and a dash of maple extract until soft peaks form. Adjust flavor to taste.
Step 10: Serve the chilled pot de crème topped with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg.

Tips & Variations

Use canned pumpkin puree for convenience, and avoid pumpkin pie filling as it contains added spices and sugar.
If you prefer a smoother custard, strain the mixture twice before baking.
Substitute maple syrup with honey or agave nectar for a different sweetness profile in the whipped cream.
For a boozy twist, add a splash of bourbon or rum to the custard mixture before baking.

Storage

Store the pumpkin pot de crème covered in the refrigerator for up to 3 days. Keep the maple whipped cream separate and add just before serving. If needed, gently rewhip the cream to restore its texture.

How to Serve

The image shows a creamy, smooth, light brown dessert in a small clear glass jar. The dessert has one main layer with a thick, silky texture and a glossy surface. A silver spoon is resting on top of the jar with a scoop of the dessert on it, showing the soft and dense consistency. In the background, there are two more jars filled with the same dessert, all placed on a white marbled surface with a cooling rack beneath. The warm caramel color of the dessert contrasts with the clear glass and the bright background, highlighting the rich and velvety quality of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this pot de crème can be prepared a day or two in advance and refrigerated until ready to serve. Just add the whipped cream right before serving for the best texture.

What if I don’t have vanilla paste?

You can substitute vanilla extract in equal amounts, but vanilla paste adds a richer flavor and little flecks of vanilla bean that enhance the presentation.