Pumpkin Pot de Crème is a silky-smooth, gently spiced pumpkin custard topped with maple whipped cream ~ it’s a light finish to a fall or holiday meal. Who needs pie?
Pumpkin pie is fine; pumpkin pot de creme is irresistible. You get all the aromatic warm spice of pie, but in a velvety little cup. Every bit as holiday worthy as the classic, only cuter. Oh, and you don’t have to fuss with a pastry crust ~ score!
A pot de crème (pronounced poh-duh-krem) is a classic French dessert that’s basically a small, rich custard baked in a ramekin or little cup. The name literally means “pot of cream,” and it refers both to the dish itself and the cute vessel it’s served in.
pot de creme step by step
- Whisk together your custard, mine includes brown sugar, spices, and a hint of molasses for that authentic pumpkin pie flavor.
- Pour into small glass cups or ramekins.
- Set the glasses into a baking pan and add hot water to form a bain-marie.
- Bake until just set (but still jiggly in the center.)
- Chill.
- Add whipped cream and serve!
quick guide to pumpkin pot de crème serving cups
The sweet spot for size is 4-6 oz cups because while pumpkin pot de creme is not heavy, it’s rich. A little goes a long way and it’s most tempting served in small glasses.
My choice is small canning jars (Ball/Kerr/Weck) Small Weck jars are the perfect 4 ounce serving. I like to see the pretty color of the custard through the glass. Bonus they come with cute little lids so I can keep the pots fresh in the fridge.
ceramic or stoneware ramekins labeled oven-safe.
oven-safe glass custard cups marked oven-safe.
Whipped Cream Flavor Quick Guide
I chose to flavor my whipped cream for these pumpkin pot de crèmes with pure maple syrup. But there are many different directions you can take it, here is a cheat sheet (per cup of heavy cream)
- Extracts like vanilla, almond, or rum: ½–1 tsp total
- Liquids (spirits): 1–3 Tbsp
- Thick syrups (maple/honey): 1–3 Tbsp
- Dry add-ins: cocoa 1–2 Tbsp • espresso powder 1–2 tsp • spices ¼–½ tsp • citrus zest 1–2 tsp
- Sweeteners: 1–3 Tbsp powdered sugar (or to taste)
Fast flavor combos for garnishing pumpkin pot de crème
Maple: 1–2 Tbsp maple + pinch salt
Vanilla-Bourbon: 1 tsp vanilla + 1–2 Tbsp bourbon
Espresso: 1–2 tsp instant espresso
Chocolate: 1–2 Tbsp cocoa + 2–3 Tbsp powdered sugar
Cinnamon-Cardamom: ½ tsp cinnamon + ⅛ tsp cardamom
Ginger-Molasses: 1 Tbsp molasses + ¼ tsp ground ginger
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Pumpkin Pot de Crème
Equipment
- 6 4-ounce oven ready cups or ramekins
Ingredients
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup brown sugar
- 1/4 tsp each: cinnamon, ginger, allspice, cardamom, nutmeg
- 4 large egg yolks
- 3/4 cup pumpkin puree
- 1 tsp vanilla paste
- 1 Tbsp molasses
for the maple whipped cream
- 1/2 cup heavy cream
- 1 Tbsp maple syrup
- a dash of maple extract, use imitation if you can’t find the real thing
Instructions
- Set oven to 325F
- Heat the 1 cup heavy cream and 1/2 cup whole milk just until it starts to steam in a small saucepan. Take off the heat and whisk in the 1/2 cup brown sugar, and 1/4 tsp each: cinnamon, ginger, allspice, cardamom, nutmeg. Set aside to cool slightly.
- In another bowl whisk together the 4 large egg yolks, 3/4 cup pumpkin puree, 1 tsp vanilla paste and the 1 Tbsp molasses.
- Whisk the slightly cooled cream mixture into the bowl until thoroughly combined.
- Pour the mixture through a strainer into a clean container (a glass measuring cup with a spout works well for easy pouring). Press with the back of a spoon to get as much of the mixture through as possible.
- Pour the mixture into 5-6 small oven safe containers. Set the containers into a baking dish. Pour hot water into the baking dish so that it reaches halfway up the little containers.
- Bake for about 35-40 minutes or until almost set in the center, they will still be a bit jiggly.
- Cool on a rack and then refrigerate until well chilled.
maple whipped cream, optional
- Make the whipped cream by whipping the heavy cream along with the maple syrup and extract. As the cream thickens, you can taste it to adjust if you want more maple flavor.
- Top the chilled pots with a dollop of whipped cream and a sprinkle of freshly grated nutmeg for the ultimate presentation.
Nutrition
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I want to make these for Thanksgiving. If I make them the night before, will they still be good the following night for dessert? Or are they best the day they’re made (after chilling of course)?
The day after is fine Natalie, just hold off on the whipped cream if possible. You could make the whipped cream ahead and store it separately if necessary.
I am making this for our Bible Study group and I am baking in pint canning jars. I tasted it as I filled the jars and it is over the top! I know the ladies will love it!! Thank you so much for the recipe❣️
Fun! Glad you loved it Sue!
Do you think you could add a cookie/graham cracker crust to the bottom of these like a cheesecake maybe?
I don’t see why not, I like the idea!
Absolutely wonderful, so much flavour and the molasses takes it above any pumpkin pie I’ve ever had. I halved the recipe as it was for just my husband and myself. Not sure why but I ended up cooking it for at least twice as long as your instructions but boy it was worth every minute. Thanks so much!
This pumpkin pot de Crême recipe is outstanding. Can’t wait to try it. Can it be made without heavy cream and only use milk?
Hi Ellen! You can make it with whole milk but it will, obviously, be less rich and creamy. I’d use an extra yolk, and you might consider swapping part of the milk for evaporated milk.