Creamy Spiced Pumpkin Pots 🎃
Rich, velvety pumpkin, infused with warm spices, creates a simply divine dessert.
Equipment
- Small Saucepan
- Whisk
- Fine-mesh strainer
- Oven-safe ramekins
- Large baking dish
Ingredients
Pumpkin Pots
- 1 cup heavy cream
- 0.5 cup whole milk
- 0.5 cup brown sugar
- 0.25 tsp ground cinnamon
- 0.25 tsp ground ginger
- 0.25 tsp allspice
- 0.25 tsp cardamom
- 0.25 tsp nutmeg
- 4 large egg yolks
- 0.75 cup pumpkin puree
- 1 tsp vanilla paste
- 1 Tbsp molasses
Optional Maple Whipped Topping
- 0.5 cup heavy cream
- 1 Tbsp maple syrup
- dash maple extract use imitation if real is unavailable
Instructions
- Preheat your oven to 325°F (160°C).
- Gently warm the first 1 cup of heavy cream and 1/2 cup of whole milk in a small saucepan until just steaming. Take it off the heat.
- Whisk in the 1/2 cup of brown sugar and all the fragrant spices (cinnamon, ginger, allspice, cardamom, nutmeg) until dissolved. Set this lovely mixture aside to cool slightly.
- In a separate bowl, whisk together the 4 large egg yolks, 3/4 cup of pumpkin puree, 1 tsp of vanilla paste, and 1 Tbsp of molasses until smooth.
- Slowly whisk the slightly cooled cream mixture into the pumpkin-egg mixture until everything is beautifully combined.
- For a super silky texture, carefully pour the mixture through a fine-mesh strainer into a clean container, pressing with the back of a spoon to get every drop through. This step makes your pot de crème wonderfully smooth!
- Divide the mixture evenly into 5-6 small oven-safe ramekins or containers.
- Place these filled ramekins into a larger baking dish. Carefully pour hot water into the baking dish, letting it come halfway up the sides of your smaller containers. This creates a gentle water bath.
- Bake for 35-40 minutes, or until the edges are set but the centers still have a delicate wobble.
- Remove the ramekins from the water bath, let them cool on a wire rack, then chill thoroughly in the refrigerator for at least 4 hours, or ideally, overnight.
- Optional Topping: For an extra touch of indulgence, whip the remaining 1/2 cup of heavy cream with maple syrup and maple extract until it's light and fluffy. Serve a dollop on top of your chilled pumpkin pots!
Notes
Rich, velvety pumpkin, infused with warm spices, creates a simply divine dessert.
#PumpkinDessert #HealthyTreat #EasyRecipe #FallFlavors
Nutrition per serving:
Calories: 277 kcal
Total Carbs: 26 g
Net Carbs: 25 g
Fats: 18 g
Protein: 4 g
Calories: 277 kcal
Total Carbs: 26 g
Net Carbs: 25 g
Fats: 18 g
Protein: 4 g
