Description
Pumpkin Pot de Crème with Maple Whipped Cream is a creamy fall dessert. It features rich custard infused with warm spices and topped with sweet maple whipped cream.
Ingredients
Scale
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1 cup whole milk
- 4 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon cornstarch (optional, for extra thickness)
- 1 cup heavy cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional, for extra flavor)
Instructions
- In a medium saucepan, combine the pumpkin puree, heavy cream, and whole milk over medium heat. Stir until warm but not boiling.
- In a separate bowl, whisk together the egg yolks, granulated sugar, cinnamon, nutmeg, and salt until combined.
- Gradually pour about ½ cup of the warm pumpkin mixture into the egg yolk mixture while whisking. Slowly add the egg mixture back into the saucepan, whisking constantly.
- Cook the custard over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–7 minutes). Do not let it boil.
- For smoothness, strain the custard through a fine mesh sieve to remove any lumps.
- Pour the custard into small ramekins. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
- In a mixing bowl, beat the heavy cream, maple syrup, vanilla extract, and cinnamon until soft peaks form.
- Top each chilled custard with a dollop of maple whipped cream. Garnish as desired.
Notes
- Use pure pumpkin puree for the best flavor.
- Chill the custard for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop, Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 140mg
Keywords: Pumpkin Pot de Crème, Fall Dessert, Maple Whipped Cream