Pumpkin Pots au Creme, a delicious Pumpkin Dessert Fall treat. Rich, decadent and French inspired, this is an easy pumpkin dessert recipe that’s perfect for entertaining.
This week’s Sunday Supper theme is all about pumpkin. If you’re not familiar, the #SundaySupper Movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that???
Before we know it, September is going to be over … and into October we’ll go, straight to the pumpkin patch! Stores are already stocking up for Fall, whether it’s your local supermarket with pumpkin-themed baked goods and shelves of early Halloween decorations or your neighborhood coffee shop brewing up pumpkin spice coffee.
For our pumpkin event, I’ve chosen to feature this super easy pumpkin dessert recipe, Pumpkin Pot au Creme, Creamy, pumpkin-y and luscious. But what is a pot au creme? Pots au crème, or Post de Creme is a loose French dessert custard dating to the 17th century. The name means “pots with custard” or “pots with cream”, which also refers to the porcelain cups in which the dessert is served.
Top this creamy pumpkin dessert with candies pecans if you wish. I didn’t, because those little pots of creme looked so silky and beautiful I wanted to enjoy a pure texture.
Let’s take a look at this easy Fall pumpkin custard dessert recipe:
Recipe for Pots au Creme, a Creamy Custard Pumpkin Dessert
I hope you give this pumpkin dessert recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite pumpkin dessert recipe, let me know, I’d love to give it a try.
And if you’re in a pumpkin sort of mood, don’t miss these:
Creamy, luscious and full of pumpkin flavor. An easy Fall pumpkin dessert recipe to impress your guests.
- 3/4 cup Pumpkin Puree
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3/4 cup heavy cream
- 1/2 cup half and half
- 2 teaspoons molasses
- 1/2 cup brown sugar
- 3 whole eggs
- 2 egg yolks
- For the Candied Pecans
- 1/2 cup pecan halves
- 1 tablespoon egg whites
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
In a medium size stainless steel bowl whisk together the pumpkin puree, spices, vanilla and salt.
In another bowl, whisk the remaining ingredients
Pour the liquid mixture over the spiced pumpkin and blend to mix all ingredients.
Pour into 6, 1/2 cup ceramic ramekins.
Using a cake pan, place in a water bath and cover with another inverted sheet pan. NOTE: For water bath, water should be boiling and cover the ramekins half way up the ramekin.
Bake at 350 degrees until they shimmer when shaken. About 20 minutes.
Cool to room temperature and refrigerate until cold before serving.
Garnish each serving with with a few candied pecans. And a dollop of whipped cream, if you’d like.
For the candied pecans: Combine sugar, salt and cinnamon in a bowl. In a separate bowl whisk whites until frothy. Toss in nuts and toss to coat. Strain off any extra whites off the nuts and then toss them in the sugar mixture. Place on a lightly greased baking sheet and bake in a pre-heated 350 degree oven for 10 minutes. Cool.
Cindy @CindysRecipesAndWritings says
September 24, 2017 at 6:07 amThe best of fall in each bite! Delicious!
Lea Ann Brown says
October 17, 2017 at 6:18 amThank you Cindy!
Liz says
September 24, 2017 at 10:21 amYUM! At first I thought these were creme brulees, but I love pots de creme just as much! Fabulous with autumn flavors!
Eileen says
September 24, 2017 at 10:43 amI adore a good Pots au Creme. It’s what pudding want to be when it grows up. Lovely.
Laura Dembowski says
September 24, 2017 at 11:31 amThis is so my kind of dessert! Love how simple, flavorful, and creamy it is.
Wendy Klik says
September 24, 2017 at 11:47 amPerfect ending to a Fall Harvest feast.
Sharan says
September 28, 2017 at 7:48 pmI can’t find the recipe. Has it been removed or am I just looking too hard?
Sharan
Robin Daumit says
October 4, 2017 at 6:45 amLOVE this recipe, and the photo is print worthy! ?
ally says
October 4, 2017 at 1:01 pmCrazy good and lots of spices here…love love!!
Lea Ann Brown says
October 10, 2017 at 5:35 amThank you Ally
Lynn Elliott Vining says
October 4, 2017 at 1:15 pmWow! I hadn’t thought of doing these! Great inspiration! Thanks!
Lea Ann Brown says
October 10, 2017 at 5:35 amThank you Lynn
mjskitchen says
October 4, 2017 at 2:14 pmThis is the kind of dessert I order in a fancy restaurant. Have never made a pots au creme at home, but I am now inspired to do so. Love that little bit of molasses you threw in.
Lea Ann Brown says
October 10, 2017 at 5:35 amThank you so much MJ. I so much appreciate the visit to my blog and your input.
Jean | DelightfulRepast.com says
October 5, 2017 at 11:34 amLea Ann, you had me at Pumpkin Pot Au Crème, but when you added the Candied Pecans, well, that sealed the deal!
Lea Ann Brown says
October 10, 2017 at 5:34 amThank you Jean!
Christine @ Christine's Pantry says
October 5, 2017 at 4:56 pmLove this recipe.
Lea Ann Brown says
October 10, 2017 at 5:34 amThank you Christine
Adam J. Holland says
October 6, 2017 at 4:50 pmYou are seriously bringing some serious credence to Pumpkin Season with this recipe. It looks so wonderful!
Lea Ann Brown says
October 10, 2017 at 5:33 amWow, thank you Adam – such a nice compliment.
Michele @ Bacon Fatte says
October 7, 2017 at 12:55 amThis has to be one of the most elegant and wonderful pumpkin recipes I’ve seen yet! Absolutely can’t wait to taste them!!
Lea Ann Brown says
October 10, 2017 at 5:33 amYou’re so kind. Thank you Michele.
Sheila says
October 16, 2017 at 8:55 amI love this super easy pumpkin desser recipe. It’s healthy, delicious and unique. It is just perfect for someone who wanted to try something new. Can’t wait to serve this next weekend and find out what they think.
Lea Ann Brown says
October 16, 2017 at 9:36 amThank you Sheila. Let me know what they think. :