Introduction

This Pumpkin Pot de Crème is a rich and velvety custard infused with warm spices and autumnal pumpkin flavor. Finished with a light maple whipped cream, it’s a perfect elegant dessert to enjoy on chilly evenings or special gatherings.

Two small clear glass jars hold a creamy orange-brown pumpkin mousse topped with a dollop of white whipped cream sprinkled with fine brown spice. One jar is partially eaten showing the smooth mousse texture inside. Nearby, a silver spoon lies on a white marbled surface with a thick scoop of the same orange mousse. The scene captures a close-up view with soft lighting highlighting the mousse's creamy texture and the contrast between the orange and white layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream
1/2 cup whole milk
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
4 large egg yolks
3/4 cup pumpkin puree
1 teaspoon vanilla paste
1 tablespoon molasses
For the maple whipped cream:
1/2 cup heavy cream
1 tablespoon maple syrup
A dash of maple extract (imitation works if real isn’t available)

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a small saucepan, heat 1 cup heavy cream and 1/2 cup whole milk just until steaming. Remove from heat and whisk in 1/2 cup brown sugar and the spices: 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg. Set aside to cool slightly.
Step 2: In a separate bowl, whisk together 4 egg yolks, 3/4 cup pumpkin puree, 1 teaspoon vanilla paste, and 1 tablespoon molasses until smooth.
Step 3: Gradually whisk the slightly cooled cream mixture into the egg mixture until fully combined.
Step 4: Strain the custard mixture through a fine sieve into a clean container to remove any lumps. Use the back of a spoon to push it through completely.
Step 5: Divide the strained mixture evenly among 5 to 6 small oven-safe ramekins or containers. Place the ramekins in a baking dish and pour hot water into the dish to come halfway up the sides of the ramekins.
Step 6: Bake for 35 to 40 minutes until the custards are mostly set but still slightly jiggly in the center.
Step 7: Remove from oven and cool the custards on a wire rack, then refrigerate until well chilled.
Step 8: To make the maple whipped cream, whip 1/2 cup heavy cream with 1 tablespoon maple syrup and a dash of maple extract until soft peaks form. Taste and adjust the maple flavor as desired.
Step 9: Serve the chilled pots topped with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for a lovely finishing touch.

Tips & Variations

Use canned pumpkin puree for convenience, but fresh roasted and pureed pumpkin works beautifully, too.
Adjust the spice mix to your preference—adding a pinch of cloves or a little extra cinnamon enhances the warmth.
For a vegan version, substitute heavy cream and milk with coconut cream and use a flax egg in place of yolks, though texture will vary.
The molasses adds a rich depth, but you can substitute with dark corn syrup or honey if preferred.
Chilling the custard overnight helps flavors deepen and the texture to fully set.

Storage

Store the pumpkin pot de crème in airtight containers in the refrigerator for up to 3 days. Whipped cream is best made fresh before serving, but if prepared ahead, keep it chilled and gently re-whip before using. To serve, let custards sit at room temperature for 10 minutes for the best texture.

How to Serve

The image shows a close-up of smooth, creamy pumpkin mousse dessert in two small clear glass jars placed on a white marbled texture. The mousse has a rich orange color with a slightly glossy surface. One jar is in the front with a silver spoon resting inside it, showing the creamy texture and a small scoop taken out. Another spoon with a dollop of the mousse is held above the front jar by a woman's hand. The background shows a blurred view of another mousse jar on the same surface. The overall scene is bright and focused on the soft, airy texture of the pumpkin mousse. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare and bake the custards a day in advance. Refrigerate until ready to serve and add whipped cream just before serving to keep it fresh.

What can I use if I don’t have pumpkin puree?

If pumpkin puree is unavailable, you can substitute with canned sweet potato or butternut squash puree. These will provide a similar texture and complement the warm spices nicely.

Pumpkin Pot de Crème with Maple Whipped Cream Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

This Pumpkin Pot de Crème is a rich and creamy custard dessert infused with warm autumn spices and pumpkin puree, baked gently in a water bath to achieve a silky texture. Served chilled and topped with a luscious maple whipped cream, it makes a perfect elegant treat for the fall season.

Author: Lila
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 4 hours (including chilling time)
Yield: 5–6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Custard

1 cup heavy cream
1/2 cup whole milk
1/2 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
4 large egg yolks
3/4 cup pumpkin puree
1 tsp vanilla paste
1 Tbsp molasses

Maple Whipped Cream (optional)

1/2 cup heavy cream
1 Tbsp maple syrup
Dash of maple extract (imitation acceptable)

Instructions

Preheat Oven and Prepare Cream Mixture: Set your oven to 325°F (163°C). In a small saucepan, heat 1 cup of heavy cream and 1/2 cup whole milk until it starts to steam. Remove from heat and whisk in 1/2 cup brown sugar and 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg. Set aside to cool slightly.
Combine Egg Yolks and Pumpkin: In a separate bowl, whisk together 4 large egg yolks, 3/4 cup pumpkin puree, 1 teaspoon vanilla paste, and 1 tablespoon molasses until smooth.
Mix Cream and Pumpkin Egg Mixture: Gradually whisk the slightly cooled spiced cream mixture into the pumpkin and egg yolk mixture until fully combined.
Strain the Mixture: Pour the custard mixture through a fine-mesh strainer into a clean container such as a glass measuring cup. Use the back of a spoon to press the mixture through, removing any solids for a smooth custard.
Prepare for Baking: Divide the strained custard evenly into 5-6 small oven-safe ramekins or pots. Place the filled containers into a baking dish, then carefully pour hot water into the baking dish until it reaches halfway up the sides of the containers, creating a water bath.
Bake the Custard: Bake for 35-40 minutes, or until the custards are mostly set but still slightly jiggly in the center. Avoid overbaking to maintain the smooth texture.
Cool and Chill: Remove the ramekins from the water bath and place them on a wire rack to cool. Once cooled, refrigerate for several hours or until thoroughly chilled.
Prepare Maple Whipped Cream: In a mixing bowl, whip 1/2 cup heavy cream with 1 tablespoon maple syrup and a dash of maple extract until soft peaks form. Taste and adjust maple flavor as desired.
Serve: Top each chilled pot of custard with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg for garnish. Serve cold for best flavor and texture.

Notes

The water bath helps the custard cook evenly and prevents curdling for a smooth texture.
Use fresh pumpkin puree for best flavor or canned pumpkin puree labeled 100% pumpkin.
Vanilla paste adds a richer vanilla flavor but vanilla extract can be substituted.
Molasses adds depth and richness to the custard; do not skip if possible.
Maple whipped cream is optional but complements the pumpkin spices beautifully.
Ensure custards are still slightly jiggly at the center when done baking to avoid a dry texture.
Ramekins should be oven-safe and about 4 ounces in size.

Keywords: Pumpkin dessert, custard, pot de crème, fall dessert, baked custard, pumpkin spice, maple whipped cream