These fancy-sounding pumpkin pots de crème are essentially creamy custards made from half-and-half, brown sugar, pumpkin, eggs, and warm spices, topped with maple whipped cream and crushed amaretti cookies. Perfect for entertaining.
Though they go by the fancy name of pumpkin pots de crème, these creamy custards couldn’t be simpler to make. Yet the results are so complex, you (and your guests) are gonna crave them well past Thanksgiving. They look and taste like you spent all day working on them yet require less than half an hour of effort. We won’t tell if you don’t.–Angie Zoobkoff
Pumpkin Pots de Crème
- Quick Glance
- 25 M
- 4 H, 30 M
- Serves 6
- For the pots de crème
- 2 cups half-and-half
- 1/2 cup packed light brown sugar
- 1 cup canned solid-pack pumpkin (not pumpkin pie puree)
- 6 large egg yolks
- 1 teaspoon ground cinnamon
- Pinch of ground cloves
- Pinch of freshly grated nutmeg
- Pinch of salt
- For the whipped topping
- 1 cup heavy cream
- 3 tablespoons maple syrup
- 3 amaretti cookies, crumbled
- Make the pots de crème
- 1. Preheat the oven to 325°F (160°C).
- 2. In a medium saucepan over medium heat, whisk together the half-and-half, 1/4 cup brown sugar, and pumpkin. Bring to a very gentle simmer over medium heat, just until bubbles appear on the surface, and then remove from the heat and keep warm.
- 3. In a medium bowl, whisk together the egg yolks, the remaining 1/4 cup brown sugar, cinnamon, cloves, nutmeg, and salt. If you like a more prominent warming spice flavor, make your pinches of spice quite generous. Slowly pour in the half-and-half mixture, whisking constantly. Divide the mixture among 6 mini cast-iron cocottes or 4-ounce ramekins. Place the cocottes in a large roasting pan and carefully fill with water to come halfway up the sides of the cocottes.
- 4. Bake until the custard is just barely set in the middle, 40 to 50 minutes, depending on the size of your cocottes or ramekins. Remove the pan from the oven and then remove the cocottes or ramekins from the roasting pan. Let cool to room temperature. Cover and refrigerate for at least 3 hours and preferably at least 24 hours to allow the custard to chill completely and the flavors to meld.
- Make the whipped topping
- 5. In the bowl of a stand mixer, combine the cream and maple syrup and whip until soft peaks form. Just before serving, top each pumpkin pot de creme with a dollop of whipped cream and some amaretti cookie crumbles.