pumpkin pots de creme with spiced whipped cream.


do you like super-simple desserts?

do you like super-simple desserts that take no time at all to throw together, and that taste like the epitome of autumn?

you do? great! well i’ve got just the treat for you today. hopefully you’re not totally over pumpkin recipes, because i’ve got a few more up my sleeve that i just can’t wait to share with you!

today, i think we should talk pot de creme. doesn’t that sound so fancy? so elegant and refined?

say it with me : pot de creme. don’t you just feel like a sophisticated fancypants?

though pot de creme is essentially just a custard baked in a gentle water bath in a low oven, it makes for quite an impressive dessert! topped with spiced whipped cream and a generous sprinkling of crushed gingersnaps, and you’ve got my favorite re-imagination of the classic Thanksgiving favorite, pumpkin pie.

currently, i’m up to my eyeballs in wedding projects, plans, and appointments. there’s really not much time in my schedule to bake a scrumptious pumpkin pie from scratch. though i want to so badly, i honestly don’t have the time, patience or delicate touch right now to gently knead pie dough to perfection!

so this Thanksgiving, i’m giving pie the cold shoulder in favor of pumpkin pots de creme. i’m totally taking the easy way out. call me lazy if you like, but i prefer to think i’m remastering a classic. you know, innovating. trailblazing. being cutting edge and all that.

it’s kind of how i roll, guys.

do you want to be lazy a culinary innovator like me? of course you do. you should totally serve these pots de creme for Thanksgiving! approximately 10 minutes of work in the kitchen magically transforms into a creamy, rich, wonderfully spiced dessert that your guests won’t soon forget.

oh, and did i mention you could make these tonight and keep ’em in the fridge until turkey day, therefore making your life easier? you’re welcome!

pumpkin pot de creme with spiced whipped cream

Yield: four 4-ounce pots de creme

Prep Time: 7 minutes

Cook Time: 30-40 minutes

Total Time: 45 minutes, plus chilling time


for the pumpkin pots de creme

1 1/2 cups heavy cream
3/4 cup pumpkin puree
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 large egg yolks
1/4 cup granulated sugar

for the spiced whipped cream

1 cup heavy cream
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
crushed gingersnap cookies, for serving


for the pumpkin pots de creme

Pour the heavy cream in a saucepan and set over medium heat. Heat gently and stir occasionally.

When the cream is warm and begins to steam, remove from heat and whisk in the pumpkin puree and spices. Set aside.

In the bowl of a stand mixer with the whisk attachment fitted on, combine the egg yolks and sugar.

Whip the yolks and sugar until they become pale yellow and thick, about 5 minutes.

Slowly pour the warm pumpkin mixture into the egg yolks, whisking continuously to combine.

Preheat the oven to 325 degrees F.

Carefully pour the mixture equally into 4-ounce ramekins. If you don’t have ramekins, you can use any oven-safe baking dishes you have.

Fill a pitcher with warm water.

Place the ramekins into a roasting pan. Transfer the pan to the center rack of the oven.

Pour the warm water into the pan about halfway up the sides of the ramekins.

Bake at 325 degrees F for 30-40 minutes, or until set. They are done when the centers are slightly jiggly and wobbly.

Carefully remove the roasting pan from the oven, and remove the ramekins.

Allow the pots de creme to cool completely before covering each one with plastic wrap and transferring to the fridge.

The pots de creme should chill for at least four hours before serving, and will keep in the fridge for up to five days.

for the spiced whipped cream

In the bowl of a stand mixer with the whisk attachment fitted on, combine all ingredients.

Mix on low speed for 30 seconds to incorporate ingredients. Then increase speed to medium and mix until soft peaks form, about 1-2 minutes.

Spread 1/4 cup whipped cream atop each pot de creme, and top with crumbled gingersnap cookies. Serve immediately and enjoy!

a food + words original