The minute temperatures dip below 80º, I’m searching for cozy pumpkin spice recipes, like pumpkin spice pot de creme with whipped cream on top. Today, I’m joining a few friends to share our first pumpkin recipes of the season. Our mini Staub pots inspired a recipe like pot de creme.

This pumpkin spice pot de creme with whipped cream on top is a dessert you can make a day or two ahead. It is the perfect dessert for a fall dinner party or the Thanksgiving dessert table. I love a dessert that can be made ahead. There are other details to be concerned with, and having a make-ahead dessert is a gift.

Pumpkin pot de créme is little bit like a deconstructed pumpkin pie or a pumpkin pie without the crust. It’s a silky custard with a whipped topping and we added amaretti cookie crumbles for a little extra flavor and texture.

Staub Mini Round 4″ Cocotte

Using these mini pots made these desserts extra special. You could also use custard cups or ramekins.

Ingredients for Pumpkin Pot de Creme

Heavy cream
Sugar
Cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Pumpkin puree
Egg yolks
Vanilla extract or vanilla bean
Amaretti cookies

Special equipment you might need

Ramekins or mini pots like the Staub cocoette
Medium saucepan
Baking dish large enough to hold six ramekins to use a hot water bath
Large glass measuring cup
Stand mixer or hand mixer
Aluminum foil
Plastic wrap

Directions for making pumpkin pot de crème

Staub mini pots in baking dish, with pumpkin mixture in glass measuring cup on stripe dish towel.

Mini white Staub pots in white Apilco baking dish.

Preheat the oven to 325 degrees.
Add the heavy cream, pumpkin pie spice mixture (nutmeg, cinnamon, ginger, cloves), vanilla, sugar, and pumpkin puree to a heavy saucepan.
Over medium heat or medium-low heat, stir the ingredients while you bring it to a simmer (do not let it boil).
Remove the saucepan from the heat, cover it, and let it stand for about 15 minutes.
In a small or medium bowl, beat the egg yolks and sugar until combined.
Add two tablespoons of the cream mixture to the egg mixture and combine.
Add the egg yolk mixture to the cream in the saucepan and stir until well combined.
Bring the mixture to a simmer and cook for 3 to 5 minutes.
Place six ramekins or cocotte in a shallow baking dish.
Transfer the custard from the saucepan to a large measuring cup. This will help you pour it into the ramekins.
Pour custard evenly among the six ramekins.
Meanwhile, pour boiling water into the shallow baking dish until it comes up about halfway on the sides of the ramekins.
Bake custards in middle of oven until set and just the center of each ramekin is slightly jiggly (about 25-40 minutes).
Remove from the oven, cover the baking dish loosely with aluminum foil, and let it stand until it comes to room temperature.
Cover each ramekin with plastic wrap and refrigerate overnight.
When ready to serve, whip the cream until soft peaks form.
Top pumpkin custards with a large dollop of whipping cream and sprinkle the crumbled cookies on top of each custard. Serve immediately.

Staub mini pots covred with plastic wrap.

Pumpkin Spice Pot de Creme with Whipped Cream on Top

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Pumpkin spice pot de creme with whipped cream on top and crushed amaretto cookies makes a wonderful make-ahead dessert for fall.

Author: annie diamond
Prep Time: 20
Cook Time: 45
Total Time: 1 hour 5 minutes
Yield: 6 1x
Category: Dessert
Method: Bake
Cuisine: French

Ingredients

Scale

1 cup pumpkin puree
1/4 cup sugar
2 cups whipping cream
1 teaspoon cinnamon
1/4 teaspoon each of ginger, nutmeg, cloves
1 teaspoon vanilla extract
5 egg yolks
2 tablespoons granulated sugar
6 amaretti cookies crumbled

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Instructions

Preheat the oven to 325 degrees.
Add the heavy cream, pumpkin pie spice mixture (nutmeg, cinnamon, ginger, cloves), vanilla, sugar, and pumpkin puree to a heavy saucepan.
Over medium heat or medium-low heat, stir the ingredients while you bring it to a simmer (do not let it boil).
Remove the saucepan from the heat, cover it, and let it stand for about 15 minutes.
In a small or medium bowl, beat the egg yolks and sugar until combined.
Add two tablespoons of the cream mixture to the egg mixture and combine.
Add the egg yolk mixture to the cream in the saucepan and stir until well combined.
Bring the mixture to a simmer and cook for 3 to 5 minutes.
Place six ramekins or cocotte in a shallow baking dish.
Transfer the custard from the saucepan to a large measuring cup. This will help you pour it into the ramekins.
Pour custard evenly among the six ramekins.
Meanwhile, pour boiling water into the shallow baking dish until it comes up about halfway on the sides of the ramekins.
Bake custards in middle of oven until set and just the center of each ramekin is slightly jiggly (about 25-40 minutes).
Remove from the oven, cover the baking dish loosely with aluminum foil, and let it stand until it comes to room temperature.
Cover each ramekin with plastic wrap and refrigerate overnight.
When ready to serve, whip the cream until soft peaks form.
Top pumpkin custards with a large dollop of whipping cream and sprinkle the crumbled cookies on top of each custard. Serve immediately.

Notes

I added some pure maple syrup to sweeten the whipped cream when I made it.

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