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.
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 a fun Fall dessert, I’ve chosen to feature this super easy pumpkin dessert recipe, Pumpkin Pot au Creme, or Pumpkin Pots de 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 this recipe for: Super Moist Pumpkin Bread Made with Pumpkin Ale
Pots au Creme, Pumpkin Dessert
Ingredients
- 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
Instructions
- 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.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I 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.
Thank you Sheila. Let me know what they think. :
This has to be one of the most elegant and wonderful pumpkin recipes I’ve seen yet! Absolutely can’t wait to taste them!!
You’re so kind. Thank you Michele.
You are seriously bringing some serious credence to Pumpkin Season with this recipe. It looks so wonderful!
Wow, thank you Adam – such a nice compliment.
Love this recipe.
Thank you Christine
Lea Ann, you had me at Pumpkin Pot Au Crème, but when you added the Candied Pecans, well, that sealed the deal!
Thank you Jean!
This 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.
Thank you so much MJ. I so much appreciate the visit to my blog and your input.
Wow! I hadn’t thought of doing these! Great inspiration! Thanks!
Thank you Lynn
Crazy good and lots of spices here…love love!!
Thank you Ally
LOVE this recipe, and the photo is print worthy! ?
I can’t find the recipe. Has it been removed or am I just looking too hard?
Sharan
Perfect ending to a Fall Harvest feast.
This is so my kind of dessert! Love how simple, flavorful, and creamy it is.
I adore a good Pots au Creme. It’s what pudding want to be when it grows up. Lovely.
YUM! At first I thought these were creme brulees, but I love pots de creme just as much! Fabulous with autumn flavors!
The best of fall in each bite! Delicious!
Thank you Cindy!