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These pumpkin pots de crème are like a cross between pumpkin pie and pudding! Serve them with spiced whipped cream and gingersnap cookies for fall.
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These pumpkin pots de crème give a seasonal spin to the French custard dessert using pumpkin puree and cozy fall spices.
Each ramekin is filled with silky smooth pumpkin custard topped with spiced whipped cream and gingersnap cookie crumbs. It’s a decadent but oh-so-comforting dessert that you can serve on Thanksgiving when you don’t feel like having a pumpkin pie!
And while they seem fancy, you might be surprised how easy it is to bake pumpkin pots de creme.
So, watch out, pumpkin pie.
Pumpkin pot de creme might just take your place on the holiday dessert table. ?
What Is Pumpkin Pot de Creme?
Pumpkin pot de creme is a baked custard dessert made with pumpkin puree, warm spices, egg yolks, sugar, vanilla, and cream.
It sounds very simple, but it packs a punch.
This straightforward treat is actually a fancy dessert that might give pumpkin pie a run for its money.
The custard is silky smooth with just the right richness to make it enjoyable even after a heavy holiday meal.
Pumpkin pots de crème are also topped with autumn-inspired whipped cream and crushed gingersnap cookies to give you that familiar, cozy taste of pumpkin pie.
They look and taste elegant, so you should also know how to pronounce them. Ready?
Say it with me: po de krehm! Posh, right?
So next time you’re hosting an autumn party or even just want to feel fancy on a random day, whip up pumpkin pots de creme!
Why You’ll Love This Pumpkin Pots de Crème Recipe
- Pumpkin Pie Alternative: If you want to re-imagine pumpkin pie or perhaps a crustless pumpkin pie that’s decadent but not overly heavy to the palate, you’ll love these pumpkin pie pots de creme!
- Impressive Pumpkin Dessert: Pumpkin spice pot de creme is like a pudding, custard, mousse, and pumpkin pie in one. Served in a ramekin with spiced whipped cream and gingersnap cookies, it looks and tastes like a gourmet dessert without all the fancy prep work and equipment.
- Great For Hosting: Since they’re literally “pots of cream,” pumpkin pots de creme are definitely easier to serve at parties than a pie that requires extra utensils. They also come together so easily and even work as make-ahead desserts!
What Does Pumpkin Pot de Crème Taste Like?
Pumpkin pot de crème tastes like a rich, smooth custard that takes advantage of fall’s favorite flavor: spiced pumpkin.
Pots the creme are not too sweet, and the generous serving of spiced whipped cream plus crushed gingersnap cookies on top adds a familiar pumpkin pie charm to every spoonful.
It’s like we took the best concepts in pumpkin pie and put them all in individual ramekins!
But pumpkin pot de creme is not just a pumpkin custard or crustless pumpkin pie.
Best enjoyed when chilled, pumpkin pie pots de creme are like a combination of mousse, pudding, flan, and, of course, pumpkin pie. ?
You will also love how they’re still relatively light to eat!
They’re the perfect dessert even after a heavy meal because, let’s be honest, Thanksgiving dinners are best enjoyed as a feast.
After a food coma, I doubt you’ll want a heavy dessert to cleanse the palate.
Ingredients For Pumpkin Pots de Creme
Pumpkin pots de crème:
- Heavy cream – We can’t make “pots of cream” without, well, cream. Use heavy cream to ensure the custards will set properly.
- Pumpkin puree – We used canned pumpkin puree for these pumpkin spice pots de creme. But if you use fresh pumpkin puree, I suggest straining it first to remove the excess liquid.
- Vanilla extract – Besides warm spices, vanilla also complements the subtle but delicious pumpkin taste really well.
- Ground cinnamon – Make pumpkin pots de creme a fall dessert to remember with everyone’s favorite pumpkin BFF: cinnamon!
- Ground nutmeg – This holiday spice has a sweet, earthy flavor that’s just perfect with the flavor of pumpkin.
- Ground cloves – Somewhat spicy with a touch of sweetness, cloves are another must-have for this pumpkin pots de creme recipe.
- Ground ginger – Adds depth of flavor to the pumpkin pie pots de creme. The “biting” flavor of ginger tastes amazing with the richness of the custard!
- Egg yolks – The yolks should be at room temperature to combine easily with the rest of the ingredients. After all, the best thing about pots de creme is their silky, smooth texture, so the custard should be lump-free!
- Sugar – To give our rich dessert just the right amount of sweetness to blend with the warm spices and mellow pumpkin flavor.
Spiced whipped cream:
- Heavy cream – Just like a classic slice of pumpkin pie, we’ll top each ramekin of pumpkin pot de creme with whipped cream.
- Granulated sugar – To sweeten and stabilize the heavy cream.
- Vanilla extract – We’ll also add vanilla to the spiced whipped cream so every component, from the custard to the topping, is filled with layers of flavor.
- Ground cinnamon – We’ll make our whipped cream with warm spices, so it’s not just sweet.
- Ground nutmeg – Feel free to customize the amount or type of spices to add to your whipped topping for the pumpkin pots de crème.
- Ground cloves – Besides cloves and other familiar spices we love in a pumpkin pie, I’ve shared another ingredient below that you might like with whipped cream for your pot de creme.
- Ground ginger – To each their own, but if I’m making this dessert just for myself, I won’t add ginger to the whipped cream topping. ?
- Gingersnap cookies – Gingersnap cookies instantly add a holiday flair to these pumpkin pie pots de creme.
Tools Needed To Prepare Pumpkin Pie Pots de Crème
- Saucepan for heating the cream
- Whisk for combining the ingredients
- Stand mixer for mixing the custard and cream
- Ramekins for baking the pots de creme
- Roasting pan for the water bath
Ingredient Additions & Substitutions For Pumpkin Spice Pots de Crème
Gingersnap cookies substitute
There’s just something heartwarming about having gingersnap cookies in desserts during the holiday season. However, these pumpkin pie pots de creme will also be delicious with other crushed treats like graham crackers, or if you’re looking for something new, amaretti cookies!
These sweet almond cookies are absolutely divine with pumpkin custard and billowy spiced cream.
Spiced whipped cream alternative
Spiced whipped cream is an easy topping to choose for pumpkin pot de crème. It just makes sense for a pumpkin dessert!
But you know what else will be perfect for our whipped cream topping on these pumpkin pots de crème? Maple syrup!
Simply swap the spices with maple syrup and whip your cream until soft peaks form.
Chai tea concentrate
One of my favorite ways to cozy up on a crisp afternoon is to savor a pumpkin dessert with a cup of chai tea. And for these pumpkin pots de crème, I got an idea.
Why not incorporate chai tea concentrate in the custard? Their flavor combination is autumn at its finest!
How to Make Pumpkin Pots de Crème
Ingredients:
For the pumpkin pots de crème:
- 1 1/2 cups heavy cream
- 3/4 cup pumpkin puree
- 1 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 4 large egg yolks, room temperature
- 1/4 cup granulated sugar
For the spiced whipped cream:
- 1 cup heavy cream
- 2 tbsp granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp ground ginger
- Gingersnap cookies, crushed for topping
Tools you need:
Instructions:
Gather the ingredients for your pumpkin pots de crème.
Pumpkin pots de crème:
STEP 1: Set the heavy cream over medium heat, stirring occasionally. Once it’s warm and begins to steam, remove the cream from the heat.
STEP 2: Add the pumpkin puree and spices to the cream. Whisk to combine and set aside.
STEP 3: Whip egg yolks and sugar in a stand mixer for 5 minutes or until thick.
STEP 4: Add the pumpkin mixture slowly into the whipped yolks, whisking continuously to combine.
STEP 5: Preheat the oven to 325°F.
STEP 6: Pour the custard mixture into the ramekins and place them in a roasting pan.
STEP 7: Place the roasting pan in the center rack of the oven. Pour warm water into the roasting pan until it reaches about halfway up the sides of the ramekins.
STEP 8: Bake the pots de creme for 30 minutes or until they’re slightly wobbly in the center. Remove the roasting pan from the oven.
STEP 9: Take the ramekins out of the roasting pan. Allow the pumpkin pots de creme to cool completely.
STEP 10: Once they’re cool, cover the ramekins with plastic wrap. Chill them for at least 4 hours in the fridge before serving.
Spiced whipped cream:
STEP 1: Mixed the heavy cream, sugar, vanilla extract, and spices on low speed for 30 seconds or until incorporated.
STEP 2: Increase the speed to medium and whip until soft peaks form. This usually takes a minute or two.
STEP 3: To serve, top each pot de creme with about 1/4 cup of spiced whipped cream. Sprinkle with crushed gingersnap cookies and enjoy!
What To Serve With Pumpkin Pots de Creme
Serve your pumpkin pot de creme with whatever your sweet tooth is craving this autumn season! Pick treats that offer a contrast to the smooth and rich pumpkin custard.
For example, try pumpkin pots de crème with toasted pecans, crystallized ginger, or bits of toffee! You can also never go wrong with shortbread cookies!
Want a fall-forward dessert platter? Enjoy pumpkin spice pots de creme with pumpkin seed brittle! Our roasted pumpkin seeds will be perfect for this.
Just dissolve sugar in water over medium-high heat without stirring. Once the mixture is deep amber, remove from heat, add the seeds, and spread the mixture thinly over buttered foil.
Allow the brittle to harden, then break into shards for garnish on the custard.
You can also slice some fresh apples and plate them with a caramel dip. Crisp apples dunked in caramel plus a spoonful of pumpkin pot de creme has all the textures and sweetness you need to beat the autumn blues!
Tips About Making Pumpkin Pot de Crème
- We want to add the hot pumpkin cream slowly into the egg mixture. You can start with a fourth of the hot cream mixture. This way, you won’t end up with a curdled custard from scrambled eggs!
- Besides knowing how to temper eggs, you can also ensure a smooth and silky pumpkin pot de creme by straining the custard mixture through a sieve. And if foam forms on top of the mixture in the ramekins, just skim it off.
- The centers of the pumpkin pots de crème should be wobbly when you take them out of the oven. You can also bake them a bit longer if you prefer a firm custard. Just cover the ramekins with foil because the top surface of the custard might form a crust.
How To Store Pumpkin Pots de Crème
- Fridge: These pumpkin pie pots de creme are best enjoyed after chilling in the fridge for 4 hours. If you got leftovers, you can also store them in the fridge for up to 5 days.
- Freezer: I haven’t tried freezing these custards, but I don’t think it’ll be a good idea because they might just get an unpleasant texture after defrosting.
- Serving: I suggest you let the pumpkin spice pots de creme stand at room temperature for at least 15 minutes before serving. This “warmer” temperature will bring out their flavor best.
What Is Pot de Creme?
Pot de creme or “pot of cream” is a French dessert which got its name from the way it’s typically served—in pots.
Interestingly, they’re also cooked in the same pots where they’ll be served.
The custard dessert is made from basic ingredients. How basic?
Just eggs, sugar, and heavy cream!
There are also many variations of pots de creme, including chocolate and even pumpkin, like what we did in this recipe.
Can I Use Sweet Potato Puree Instead of Pumpkin for Pots de Creme?
Yes, you can definitely make sweet potato pots de creme instead of pumpkin pots de creme.
Sweet potato puree is often used as a pumpkin substitute in dessert recipes, so it’s not surprising that it also works for pots de creme.
And if you love all things sweet that feature the humble sweet potato, you might want to make our sweet potato bundt cake.
It’s unbelievably moist, and we even included a yummy frosting for it.
FAQ About Pots de Crème
Can you make pumpkin pots de creme a day before?
Yes! Since pots de creme are chilled before serving, they can be make-ahead desserts.
Can you make sous vide pots de creme?
You can cook your pot de creme sous vide. You’ll pour the custard mixture into lidded jars and cook them in a sous vide cooker.
Can I use almond milk in pots de creme?
Yes, you can make pots de creme with almond milk. I haven’t tried almond milk for pumpkin pot de creme, but I’ve seen chocolate pots de creme made with almond milk.
Pumpkin Pots de Crème
These pumpkin pots de crème are like a cross between pumpkin pie and pudding! Serve them with spiced whipped cream and gingersnap cookies for fall.
Ingredients
For the pumpkin pots de crème:
- 1 1/2 cups heavy cream
- 3/4 cup pumpkin puree
- 1 tbsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 4 large egg yolks, room temperature
- 1/4 cup granulated sugar
For the spiced whipped cream:
Instructions
Gather the ingredients for your pumpkin pots de crème.
Pumpkin pots de crème:
- Set the heavy cream over medium heat, stirring occasionally. Once it's warm and begins to steam, remove the cream from the heat.
- Add the pumpkin puree and spices to the cream. Whisk to combine and set aside.
- Whip egg yolks and sugar in a stand mixer for 5 minutes or until thick.
- Add the pumpkin mixture slowly into the whipped yolks, whisking continuously to combine.
- Preheat the oven to 325°F.
- Pour the custard mixture into the ramekins and place them in a roasting pan.
- Put the roasting pan in the center rack of the oven. Pour warm water into the roasting pan until it reaches about halfway up the sides of the ramekins.
- Bake the pots de creme for 30 minutes or until they're slightly wobbly in the center. Remove the roasting pan from the oven.
- Take the ramekins out of the roasting pan. Allow the pumpkin pots de creme to cool completely.
- Once they're cool, cover the ramekins with plastic wrap. Chill them for at least 4 hours in the fridge before serving.
Spiced whipped cream:
- Mixed the heavy cream, sugar, vanilla extract, and spices on low speed for 30 seconds or until incorporated.
- Increase the speed to medium and whip until soft peaks form. This usually takes a minute or two.
- To serve, top each pot de creme with about 1/4 cup of spiced whipped cream. Sprinkle with crushed gingersnap cookies and enjoy!
Notes
- Add the hot pumpkin mixture into the whipped yolks SLOWLY, or you'll have scrambled eggs! I suggest starting with a fourth of the pumpkin mixture.
- For a perfectly smooth and silky pot de creme, strain the custard mixture through a sieve before pouring it on the ramekins. You can also skim off the foam on top of the ramekins so the surface of your pumpkin pots de creme will be nice and smooth after baking.
- The pumpkin pots de crème are done when set, and their centers are wobbly. For a firmer texture, you can also bake them longer, around 40 minutes. Just cover the ramekins with foil to keep the top part of the custard from forming a crust.
*This recipe was originally published on 11/2011 by Jaclyn. Notes and photos were updated on 11/2023.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 93mgSodium: 46mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 4g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
Conclusion
Warning: These pumpkin pots de crème might get you to say, “Who needs pumpkin pie when you can have these?!”
Don’t get me wrong; pumpkin pie is an amazing pumpkin dessert. But with all the prep work this holiday season, I’m more in the mood for something quick and easy.
You only need pumpkin puree, your favorite warm spices, yolks, sugar, and heavy cream for this French custard dessert.
It sounds, looks, and tastes fancy, but every indulgent spoonful won’t cost you your sanity because pots de creme are super easy to make!
Just temper the eggs, bake the custard in a water bath, and chill the amazingly light pumpkin desserts before serving.
Looking to fill your fall dessert table with pumpkin, spice, and everything nice? You’ll love these easy pumpkin recipes that are not pumpkin pie: