Pumpkin Pot de Creme

By Erika on August 28th, 2012 / / 1 Comment


Yield: Serves 4

Pumpkin Pot de Creme

Pumpkin Pot de Creme


  • 2 cups heavy cream or half & half
  • 3/4 cup pumpkin puree (roast 1 1/2- 2 cups pumpkin chunks at 350 degrees for 30 minutes, then puree)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 6 egg yolks
  • 1/2 cup granulated sugar

For whipped cream:

  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoons powdered sugar


  1. Preheat the oven to 325 degrees.
  2. Heat cream or half & half over medium heat in a saucepan over medium heat. Stir occasionally. When it begins to bubble, remove from heat and whisk in the pumpkin puree and spices. Set aside.
  3. In a large bowl or stand mixer, beat egg yolks and sugar until they become pale yellow and thickened, about 3-4 minutes.
  4. Slowly fold pumpkin mixture into the egg yolks. Mix to combine.
  5. Pour into small baking jars or ramekins (we used 5 ounce mason jars).
  6. Place the jars or small ceramic ramekins into a roasting pan or glass dish. Fill baking dish to cover half way up jars with warm water. Cover with foil and place dish on the center rack of the oven.
  7. Bake for 35 minutes, or until set. They are done when the center is only slightly jiggly.
  8. Cool the jars or ramekins for at least 20 minutes, then place in refrigerator. Chill for a 2 hours minimum.
  9. When ready to serve, whip the whipping cream until soft peaks form. Add powdered sugar and vanilla and continue to whip until the desired consistency. Spoon into chilled jars or ramekins and serve.

show comments one response

  • Oh dear….these look so yummy. I think I will make one more trip to the store and pick up the ingredients. This will be a great desert.

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