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, 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:
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.
