Pumpkin Pie Pots de Creme

Fall's favorite flavor, mixed up in a classic French dessert, and topped with crushed gingersnaps and a Maple Cinnamon Whipped Cream!
Course Dessert
Cuisine American
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4
Calories 588kcal
Author Erica


  • 1 cup heavy whipping cream
  • 1/4 cup brown sugar packed
  • 2 eggs room temperature
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup gingersnap cookies crushed

Maple Cinnamon Whipped Cream

  • 1 cup heavy whipping cream
  • 2 teaspoons maple syrup
  • 1/2-1 teaspoon cinnamon


  • In a saucepan, bring cream and sugar to a boil over medium heat.
  • In a heatproof bowl, whisk yolks. Add ¼ cup of hot cream to eggs, and whisk to temper; then whisk in the remaining cream ¼ cup at a time.
  • Return to saucepan and cook on medium heat 1-3 minutes until thickened.
  • Remove from heat. Place cream mixture, pumpkin puree, spices, salt, and vanilla in a blender (or use an immersion blender) and blend until smooth.
  • Run mixture through a strainer over a bowl. Portion custard into bowls or glasses, and refrigerate for 2+ hours until set.
  • When ready to serve, top with crushed gingersnap cookies.

Maple Cinnamon Whipped Cream

  • Combine heavy cream, maple syrup, and cinnamon in a bowl. Beat with a hand mixer (whip attachment) until medium peaks form.
  • Spoon into piping bag and pipe on top of gingersnaps. Garnish with cinnamon and a gingersnap, serve, and enjoy!


Calories: 588kcal | Carbohydrates: 36g | Protein: 6g | Fat: 47g | Saturated Fat: 28g | Cholesterol: 244mg | Sodium: 154mg | Potassium: 312mg | Fiber: 2g | Sugar: 20g | Vitamin A: 11400IU | Vitamin C: 3.3mg | Calcium: 137mg | Iron: 2.3mg