Pumpkin Pot de Crème with Maple Whipped Cream Recipe

Introduction

This Pumpkin Pot de Crème is a rich and silky custard dessert infused with warm spices and autumn flavors. Perfect for cozy evenings, it combines creamy pumpkin and a hint of molasses for a sophisticated treat.

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
• 1/2 cup heavy cream (for whipped cream)
• 1 Tbsp maple syrup (for whipped cream)
• A dash of maple extract (use imitation if needed)

Instructions

1. Step 1: Preheat the oven to 325°F (165°C).
2. Step 2: In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk until steaming. Remove from heat, then whisk in the brown sugar and all the spices (cinnamon, ginger, allspice, cardamom, nutmeg). Set aside to cool slightly.
3. Step 3: In a separate bowl, whisk together the egg yolks, pumpkin puree, vanilla paste, and molasses until smooth.
4. Step 4: Gradually whisk the slightly cooled cream mixture into the pumpkin mixture until fully combined.
5. Step 5: Strain the mixture through a fine mesh sieve into a clean container, pressing with the back of a spoon to extract as much as possible.
6. Step 6: Pour the mixture evenly into 5 or 6 small oven-safe ramekins and place them in a baking dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins.
7. Step 7: Bake for 35–40 minutes, or until the custards are almost set but still slightly jiggly in the center.
8. Step 8: Remove from oven, cool on a rack, then refrigerate until well chilled.
9. Step 9: To make the maple whipped cream, whip 1/2 cup heavy cream with maple syrup and a dash of maple extract until soft peaks form. Taste and adjust syrup or extract as desired.
10. Step 10: Serve the chilled pots topped with a dollop of the maple whipped cream and a sprinkle of freshly grated nutmeg for a beautiful finish.

Tips & Variations

• For a smoother custard, be sure to strain the mixture well before baking.
• You can substitute pumpkin puree with sweet potato puree for a different flavor twist.
• If you don’t have vanilla paste, use good quality vanilla extract instead.
• Adjust the spices based on your preference or make it spicier by adding a pinch of cloves or black pepper.

Storage

Store the Pumpkin Pot de Crème covered in the refrigerator for up to 3 days. The custard is best served well chilled. Reheat is not recommended as it may affect the texture; instead, allow it to come to room temperature briefly if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this pot de crème can be made a day or two in advance and stored in the refrigerator until ready to serve.

What’s the difference between pot de crème and pudding?

Pot de crème is a custard that is baked and gently set, resulting in a richer and silkier texture compared to traditional pudding, which is typically cooked on the stovetop.

Pumpkin Pot de Crème with Maple Whipped Cream Recipe

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★★★★★

4.7 from 138 reviews

• Author: Rafael
• Total Time: 1 hour 15 minutes
• Yield: 5–6 servings 1x

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Description

This Pumpkin Pot de Crème is a rich, creamy custard dessert infused with warm fall spices and pumpkin puree, baked gently in a water bath for the perfect silky texture. Finished with a dollop of maple-flavored whipped cream, it offers an indulgent yet seasonal treat that’s ideal for cozy gatherings or holiday celebrations.

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Ingredients

Scale 1x2x3x

Custard:

• 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

Maple Whipped Cream (Optional):

• 1/2 cup heavy cream
• 1 Tbsp maple syrup
• a dash of maple extract (imitation if needed)

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Instructions

1. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the custards in a water bath.
2. Heat Cream and Milk: In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk just until steaming. Remove from heat and whisk in 1/2 cup brown sugar and all the spices (cinnamon, ginger, allspice, cardamom, nutmeg). Allow this mixture to cool slightly.
3. Prepare Egg Mixture: In a separate bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 tsp vanilla paste, and 1 Tbsp molasses until smooth.
4. Combine Mixtures: Slowly whisk the slightly cooled spiced cream mixture into the pumpkin and egg yolk mixture until thoroughly combined.
5. Strain Custard: Pour the combined mixture through a fine strainer into a clean container to ensure a silky texture, pressing gently to extract all liquid.
6. Fill Ramekins: Divide the custard evenly into 5 to 6 small oven-safe containers. Place these in a baking dish.
7. Add Water Bath: Pour hot water into the baking dish until it reaches halfway up the sides of the custard containers to create a water bath, promoting gentle and even baking.
8. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the custards are almost set but still slightly jiggly in the center.
9. Cool and Chill: Remove the containers from the water bath and cool on a rack. Once cooled, refrigerate until completely chilled.
10. Make Maple Whipped Cream: In a mixing bowl, whip 1/2 cup heavy cream with 1 Tbsp maple syrup and a dash of maple extract until soft peaks form. Adjust maple flavor as desired.
11. Serve: Top each chilled pot de crème with a generous dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for a beautiful presentation and enhanced flavor.

Notes

• Using a water bath helps prevent the custard from curdling by providing gentle, even heat.
• Make sure the cream and milk mixture is only slightly cooled before whisking into the eggs to avoid scrambling.
• Straining the custard mixture ensures a smooth texture without any lumps.
• Maple whipped cream is optional but adds a lovely complement to the pumpkin flavors.
• These custards can be made a day ahead and stored in the fridge for convenience.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin custard, fall dessert, pot de crème, pumpkin spice, creamy pumpkin dessert, baked custard, maple whipped cream