This Pumpkin Pot de Crème is the fall dessert that feels fancy but is genuinely easy to pull off. Six tiny jars of silky pumpkin custard, deeply spiced and topped with a cloud of fresh whipped cream, waiting for you to sink through the surface with your spoon.
It has all the warm spices you crave in a pumpkin dessert, but the flavor is richer and more nuanced than a typical pie because the molasses and brown sugar add real depth. Since it makes individual portions, it is an elegant choice for a dinner party or a holiday table where you want dessert that looks intentional without extra work. And because it needs to chill anyway, you can make it a day or two ahead and just add the whipped cream right before serving.
Helpful Tips
- Strain the custard before baking: Pouring the mixture through a fine mesh strainer catches any bits of cooked egg or undissolved spice, which is the secret to that ultra-silky texture pot de crème is known for.
- Watch the water bath temperature: Use hot, not boiling, water for the bath, since it insulates the custard and helps it cook gently and evenly instead of curdling around the edges.
- Give it real chill time: Two hours in the fridge is the minimum, but these actually taste even better the next day once the flavors have had time to fully meld.
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Pumpkin Pot de Crème
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 4 large egg yolks
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- whipped cream or whipped topping
Instructions
- Preheat the oven to 325°F(165°C).
- In a small saucepan, heat the heavy cream and milk just until it starts to steam. Remove from heat and whisk in the brown sugar, cinnamon, ginger, allspice, and nutmeg. Set aside.
- In a bowl, whisk together the egg yolks, pumpkin puree, vanilla extract and molasses.
- Pour the cream mixture into the bowl and whisk to combine.
- Pour this mixture through a strainer into a glass measuring cup. Then pour the strained mixture into 6 small oven-safe baking dishes (like 4 ounce mason jars or ramekins).
- Set the baking dishes into a larger baking dish large enough to hold them all.
- Pour hot water into a baking dish so that that water reaches halfway up the smaller baking dishes.
- Bake for 35-40 minutes or until almost set in the center. They should still be slightly jiggly in the center.
- Remove from the oven and cool on a wire rack. Then refrigerate until completely chilled, at least 2 hours.
- For the whipped cream, you can use canned whipped cream, or make your own. Pour whipping cream and powdered sugar into the bowl of a stand mixer. Beat on medium until stiff peaks form.
- Top the desserts with whipped cream before serving.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.