For a richer flavor, use brown sugar instead of white sugar. If you don't have a vanilla bean, you can substitute 1 teaspoon of vanilla extract, added after the cream mixture has simmered. Be very careful not to overbake the custards, as they will become rubbery. The 'jiggly circle' test is the best way to ensure they are perfectly set. To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently, until golden brown.
Pumpkin Pot De Creme
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME9 hrs 45 mins
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SERVING6 People
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VIEWS24
Elevate your Thanksgiving dessert spread with this velvety smooth Pumpkin Pot De Creme. A sophisticated alternative to traditional pumpkin pie, these individual custards can be prepared in advance, allowing you to savor every moment of the holiday.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol279 mg
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Fiber2 g
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Protein5 g
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Saturated Fat20 g
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Sodium137 mg
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Sugar23 g
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Fat40 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)
02 Step
Recipe View 17 mins In a medium saucepan, combine heavy cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and vanilla bean pod and seeds. (2 minutes) Heat over medium-low heat, stirring occasionally, until the mixture just begins to simmer. Stir in the rum (if using). Remove from heat, cover, and let steep for 15 minutes. (17 minutes)
03 Step
Recipe View 3 mins While the cream mixture steeps, in a separate bowl, whisk together the egg yolks and 2 tablespoons sugar until pale and slightly thickened. (3 minutes)
04 Step
Recipe View 2 mins Remove the vanilla bean pod from the cream mixture. Gradually whisk about 2 tablespoons of the warm cream mixture into the egg yolk mixture to temper it. (2 minutes)
05 Step
Recipe View 5 mins Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly over low heat until the custard thickens slightly and coats the back of a spoon (about 3-5 minutes). Be careful not to let it boil. (5 minutes)
06 Step
Recipe View 5 mins Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Carefully pour boiling water into the baking dish to come halfway up the sides of the ramekins. (5 minutes)
07 Step
Recipe View 1 mins Loosely cover the baking dish with aluminum foil to prevent the tops from browning too quickly. (1 minute)
08 Step
Recipe View 40 mins Bake in the preheated oven until the custards are nearly set, with a small (dime-sized) circle of jiggly liquid remaining in the center of each ramekin, about 25-40 minutes. (40 minutes)
09 Step
Recipe View 30 mins Turn off the oven and let the ramekins sit in the oven, loosely covered with aluminum foil, for another 30 minutes. This allows the custards to set completely and prevents cracking. (30 minutes)
10 Step
Recipe View 12 hrs Remove the ramekins from the water bath and let them cool slightly. Cover each ramekin tightly with plastic wrap, pressing it gently onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator overnight. (12 hours)
11 Step
Recipe View 1 mins Just before serving, top each custard with chopped toasted pecans and a drizzle of pure maple syrup.
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RECIPE REVIEWS
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Mohammad Koelpin
May 23, 2025I made this for Thanksgiving last year, and it was a huge hit! Everyone loved the creamy texture and subtle spices.
Joany Kirlin
May 16, 2025I added a pinch of salt to the custard mixture, and it really enhanced the flavors.
Hillard Crooks
Apr 28, 2025This recipe is amazing! So much better than pumpkin pie.
Angelita Padberg
Apr 25, 2025The instructions were clear and easy to follow. The pot de creme turned out perfectly!
Felicity Koelpin
Apr 9, 2025Next time, I'll try using bourbon instead of rum for a different twist.