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Pumpkin Pot de Crème with Maple Whipped Cream Recipe

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4 from 61 reviews

This decadent Pumpkin Spice Pot de Crème is a smooth, custardy French dessert infused with warm autumn spices and rich pumpkin flavor. Baked in a water bath to achieve the perfect silky texture, it’s topped with a luscious maple whipped cream, making it an elegant and comforting treat ideal for fall gatherings or special occasions.

  • Total Time: 55 minutes plus chilling time
  • Yield: 6 servings

Ingredients

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 (use imitation if you can’t find real maple extract)

Instructions

  1. Preheat Oven: Set your oven to 325°F (163°C) to prepare for baking the custards.
  2. Heat Cream and Milk: In a small saucepan, gently heat 1 cup heavy cream and 1/2 cup whole milk just until they begin to steam. Remove from heat.
  3. Add Spices and Sugar: Whisk in 1/2 cup brown sugar and 1/4 tsp each of cinnamon, ginger, allspice, cardamom, and nutmeg into the warm cream mixture. Set aside to cool slightly.
  4. Mix Egg Yolks and Pumpkin: In a separate bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 tsp vanilla paste, and 1 Tbsp molasses until fully combined.
  5. Combine Mixtures: Slowly whisk the slightly cooled spiced cream mixture into the pumpkin and egg yolk mixture until thoroughly blended.
  6. Strain Mixture: Pour the combined custard through a fine sieve into a clean container or measuring cup to remove any solids for a smooth texture. Use the back of a spoon to help press the mixture through.
  7. Prepare Baking Dish: Divide the custard evenly into 5 to 6 small oven-safe containers. Place these containers in a larger baking dish and carefully pour hot water into the baking dish until it reaches halfway up the sides of the smaller containers.
  8. Bake Custards: Bake in the preheated oven for 35 to 40 minutes, until the custards are almost set but still slightly jiggly in the center.
  9. Cool and Chill: Remove the custards from the water bath and let them cool on a wire rack. Once cooled, refrigerate until well chilled, at least 2 hours.
  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. Taste and adjust maple flavor if desired.
  11. Serve: Top each chilled pot de crème with a dollop of the maple whipped cream and finish with a sprinkle of freshly grated nutmeg for a beautiful presentation and an added depth of spice.

Notes

  • Use a water bath (bain-marie) to ensure gentle, even cooking for a silky custard texture.
  • If you can’t find vanilla paste, substitute with high-quality vanilla extract.
  • The spices can be adjusted based on your preference for warmth or intensity.
  • The maple whipped cream is optional but highly recommended for added flavor and creaminess.
  • Make sure custards are still a bit jiggly when removed from the oven; they firm up as they chill.
  • To avoid water spillage, carefully pour water into the baking dish and place baking dish on a sturdy tray to carry in and out of the oven.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/pumpkin-pot-de-creme-with-maple-whipped-cream-recipe/