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Pumpkin Pot de Crème

A velvety and creamy dessert that combines the flavors of pumpkin spice with a rich custard, perfect for any season and occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American, French
Calories: 250
Ingredients Method Notes

Ingredients
  

Custard Ingredients
  • 1 cup pumpkin puree
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1/2 cup milk
  • 1/2 cup sugar
  • 4 large egg yolks be careful not to overbeat to avoid graininess
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium mixing bowl, combine the pumpkin puree, heavy cream, milk, and sugar. Whisk until well blended.
  3. Gently fold in the egg yolks, vanilla extract, pumpkin pie spice, and salt. Ensure everything is thoroughly mixed, but don’t overwork the mixture.
  4. Place your ramekins in a deep baking dish. Pour the custard mixture evenly into the ramekins, filling them about three-quarters full.
  5. Fill the baking dish with hot water, ensuring it comes halfway up the sides of the ramekins.
Baking
  1. Slide the baking dish into your preheated oven and bake for about 30-35 minutes, or until the edges are set but the center is slightly jiggly.
  2. Remove the ramekins from the baking dish and let them cool at room temperature.
  3. Once cooled, refrigerate for at least 2 hours before serving.

Notes

If you have leftovers, they can be refrigerated for up to 4 days and frozen for up to a month. Best served chilled.