Pumpkin Pot de Creme

By Marge Perry & David Bonom
Pot de Crème is a silky custard that is a cross between flan and creme brulee. Here, we’ve added the sweet earthy flavor of pumpkin to the classic dish.
  • Course: Dessert


  • canned pumpkin puree
  • Ground cinnamon
  • Ground ginger
  • heavy cream
  • large egg yolks
  • Light brown sugar
  • Maple Syrup
  • milk
  • Optional:
  • Salt
  • Vanilla Extract


  1. Preheat the oven to 325°
  2. Combine the heavy cream, milk, pumpkin and maple syrup in a small saucepan over medium heat until hot. Whisk together the egg yolks, sugar, vanilla extract, cinnamon, ginger and salt in a bowl. Slowly pour the hot cream mixture into the yolk mixture in a slow steady stream whisking constantly. Divide the mixture among 6 (6-ounce) ramekins.
  3. Place the ramekins in a 13 x 9x 2-inch baking pan and set in the oven. Pour in enough hot water to come half way up the sides of the ramekins. Bake until the custards barely jiggle in the center when shaken, about 43-45 minutes. Remove from the oven and transfer the ramekins to a rack and let cool 30 minutes. Transfer to the refrigerator and allow to chill at least 1 hour before serving. Just before serving, garnish with whipped cream if desired.