Pumpkin Pot de Crème
A creamy, spiced pumpkin custard perfect for fall gatherings and cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3/4 cup milk
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- Maple cream for topping (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- Mix the pumpkin puree, heavy cream, and milk in a large bowl until smooth.
- Add the sugar, eggs, and vanilla extract, whisking vigorously.
- Spice it up by sifting in the cinnamon, nutmeg, ginger, and salt.
- Prepare ramekins and place them in a baking dish for a water bath.
- Pour the custard mixture into the ramekins and add hot water to the baking dish.
- Bake for 30-35 minutes until the center is set with a gentle jiggle.
- Cool at room temperature, then chill in the fridge for at least two hours.
- Top with maple cream, cinnamon, or nutmeg before serving.
Notes
For a vegan version, replace eggs with applesauce and use coconut cream instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
Keywords: pumpkin, custard, dessert, fall, holiday