Maple Pumpkin Pots De Creme
Indulge in the creamy, autumnal decadence of Maple Pumpkin Pots de Crème, a luxurious dessert that combines the rich flavors of pure maple syrup and spiced pumpkin with the silky texture of classic French custard. Perfectly portioned in individual ramekins, these elegant treats are baked in a water bath to achieve their signature velvety smoothness. Warm fall spices like cinnamon and nutmeg infuse every spoonful, while a touch of whipped cream and a sprinkle of pumpkin seeds or cinnamon make for a beautiful finishing touch. With just 20 minutes of prep time and an irresistibly festive flavor profile, this recipe is an impressive yet approachable dessert for dinner parties or holiday gatherings. Whether you're celebrating pumpkin season or simply craving a luscious sweet treat, these Maple Pumpkin Pots de Crème are a must-try!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Pure maple syrup
- 0.5 cup Pumpkin puree
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 6 large Egg yolks
- 1 cup (optional for serving) Whipped cream
- 1 tablespoon (optional for serving) Pumpkin seeds or cinnamon (optional for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, combine the heavy cream, whole milk, maple syrup, pumpkin puree, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Heat the mixture over medium heat, stirring occasionally, until it is hot but not boiling. Remove the mixture from the heat once it begins to steam.
In a separate medium-sized bowl, whisk the egg yolks until slightly thickened. Slowly add the hot cream mixture to the yolks a little at a time, whisking constantly to avoid curdling the eggs. Continue whisking until fully combined and smooth.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps and ensure a silky texture.
Divide the custard evenly among 6 small ramekins or oven-safe custard cups.
Place the ramekins in a large baking dish. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins to create a water bath.
Cover the baking dish with foil and bake in the preheated oven for 40–45 minutes, or until the custards are just set and slightly jiggly in the center.
Remove the ramekins from the water bath and transfer them to a wire rack to cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set.
Serve the pots de crème chilled, topped with whipped cream and a sprinkle of cinnamon or pumpkin seeds, if desired.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1661 mg | 554% | |
| Sodium | 930 mg | 40% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 142.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 606 mg | 47% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
