Pumpkin Pot de Crème with Maple Whipped Cream Recipe

Introduction

Delight in the rich, creamy texture of Pumpkin Pot de Crème, a comforting dessert perfect for fall gatherings. This smooth custard combines warm spices and pumpkin flavor, topped with a hint of maple whipped cream for an elegant finish.

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

Instructions

1. Step 1: Preheat the oven to 325°F (163°C).
2. Step 2: In a small saucepan, heat the 1 cup heavy cream and 1/2 cup whole milk just until steaming. Remove from heat and whisk in the brown sugar and spices: cinnamon, ginger, allspice, cardamom, and 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 cooled cream mixture into the pumpkin mixture until fully combined.
5. Step 5: Pour the mixture through a fine strainer into a clean container to ensure a smooth custard.
6. Step 6: Divide the custard evenly into 5-6 small oven-safe ramekins or pots.
7. Step 7: Place the ramekins in a baking dish, then pour hot water into the dish until it reaches halfway up the ramekins’ sides.
8. Step 8: Bake for 35-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
9. Step 9: Remove from the oven, cool on a wire rack, then refrigerate until thoroughly chilled.
10. Step 10: For the maple whipped cream, whip the 1/2 cup heavy cream with maple syrup and maple extract until soft peaks form. Adjust sweetness and flavor to taste.
11. Step 11: Serve the chilled pots topped with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for a beautiful presentation.

Tips & Variations

• Use fresh pumpkin puree or canned for convenience; just be sure it’s pure pumpkin, not pie filling.
• Adjust spices to your preference, adding more cinnamon or nutmeg if desired.
• For a dairy-free version, substitute heavy cream and milk with full-fat coconut milk.
• Try topping with a drizzle of caramel sauce instead of whipped cream for extra decadence.
• If you don’t have vanilla paste, pure vanilla extract works well too.

Storage

Store the Pumpkin Pot de Crème covered in the refrigerator for up to 3 days. Keep the maple whipped cream separate and add it just before serving. To reheat, it’s best enjoyed chilled, but you can allow it to come to room temperature for 10 minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pumpkin Pot de Crème ahead of time?

Yes, it’s an ideal make-ahead dessert. Prepare and bake it up to two days ahead, then refrigerate until serving.

What can I use if I don’t have molasses?

You can substitute molasses with dark corn syrup, maple syrup, or even honey, though molasses adds a unique depth of flavor.

Pumpkin Pot de Crème with Maple Whipped Cream Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

This Pumpkin Pot de Crème is a rich, creamy custard dessert infused with warm spices and pumpkin puree, perfect for fall and Thanksgiving celebrations. Baked gently in a water bath, it delivers a smooth, silky texture with a hint of molasses and vanilla. Topped with optional maple whipped cream, it’s an indulgent treat that captures the essence of autumn in every spoonful.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 5–6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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 or real)

Instructions

1. Preheat and Prepare Cream Mixture: Set the oven to 325°F (163°C). In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk until it just begins to steam. Remove from heat and whisk in 1/2 cup brown sugar along with 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg. Allow this spiced cream mixture to cool slightly.
2. Whisk Egg Mixture: In a separate bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 teaspoon vanilla paste, and 1 tablespoon molasses until well combined.
3. Combine Mixtures: Gradually whisk the slightly cooled cream mixture into the pumpkin and egg yolk mixture until smooth and thoroughly combined.
4. Strain Custard: Pour the combined custard mixture through a fine-mesh strainer into a clean container, pressing with the back of a spoon to extract as much liquid as possible for a silky texture.
5. Prepare for Baking: Divide the custard evenly into 5 to 6 small oven-safe containers. Place these in a baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the containers, creating a water bath.
6. Bake Custards: Bake in the preheated oven for 35 to 40 minutes, or until the custards are mostly set but still slightly jiggly in the center.
7. Cool and Chill: Remove the custards from the water bath and let cool on a wire rack. Once cooled, refrigerate until thoroughly chilled, preferably several hours or overnight.
8. Make Maple Whipped Cream (Optional): In a mixing bowl, whip 1/2 cup heavy cream with 1 tablespoon maple syrup and a dash of maple extract until soft peaks form. Adjust the maple flavor to taste as you whip.
9. Serve: Top each chilled pot de crème with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for a beautiful and flavorful presentation.

Notes

• Use a water bath (bain-marie) to ensure gentle, even baking for a smooth custard.
• Straining the custard before baking helps achieve a silky texture and remove any cooked egg bits.
• Molasses adds depth and richness to the pumpkin flavor but can be adjusted according to your sweetness preference.
• The maple whipped cream is optional but pairs beautifully with warm spices and pumpkin.
• Allow custards to chill completely for best flavor and texture before serving.
• You can substitute vanilla paste with vanilla extract if unavailable.

Keywords: dessert, fall, pumpkin, Thanksgiving