Pumpkin Pot de Crème with Maple Whipped Cream Recipe
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4.7 from 8 reviews
This luscious Pumpkin Pot de Crème is a creamy, spiced custard dessert that combines the rich flavors of pumpkin and warming autumn spices. Baked gently in a water bath for a smooth texture, it’s topped with optional maple whipped cream for a perfect finishing touch. Ideal for cozy fall evenings or festive gatherings.
Total Time:1 hour
Yield:5 servings
Ingredients
Custard
1 cup heavy cream
1/2 cup whole milk
1/2 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
4 large egg yolks
3/4 cup pumpkin puree
1 tsp vanilla paste
1 tbsp molasses
Maple Whipped Cream (Optional)
1/2 cup heavy cream
1 tbsp maple syrup
a dash of maple extract
Instructions
Preheat the oven: Set the oven to 325 degrees Fahrenheit to prepare for baking the custards in a water bath.
Heat the cream and milk: In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk just until steaming. Remove from heat.
Add spices and sugar: Whisk in 1/2 cup brown sugar and 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg. Set mixture aside to cool slightly.
Mix egg and pumpkin: In another bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 teaspoon vanilla paste, and 1 tablespoon molasses until smooth.
Combine mixtures: Gradually whisk the slightly cooled cream mixture into the pumpkin-egg mixture until thoroughly combined.
Strain the custard: Pour the combined mixture through a fine strainer into a clean container to ensure smoothness, pressing with the back of a spoon to extract all liquid.
Prepare baking dish: Pour the custard mixture into 5 to 6 small oven-safe ramekins or dishes.
Set up water bath: Place the ramekins in a baking dish and pour hot water into the dish so it reaches halfway up the sides of the custard containers.
Bake: Bake for 40 minutes or until the custards are almost set in the center but still slightly jiggly.
Cool and chill: Remove the ramekins from the water bath, cool on a rack, then refrigerate until well chilled.
Make maple whipped cream: Whip 1/2 cup heavy cream with 1 tablespoon maple syrup and a dash of maple extract until thick. Taste and adjust maple flavor if desired.
Serve: Top each chilled pot de crème with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for garnish.
Notes
Use canned pumpkin puree for consistent texture and flavor.
Be sure not to overbake; the custard should be slightly jiggly in the center when done.
The water bath ensures gentle, even cooking to avoid curdling.
Maple whipped cream is optional but adds a lovely complementary flavor.
For a dairy-free version, substitute heavy cream and milk with coconut cream and almond milk, though texture will differ.
Vanilla paste can be substituted with pure vanilla extract at equal quantity.
Molasses adds depth but can be replaced with dark brown sugar if unavailable.
