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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
Keyword
pots de creme
Prep Time
2
hours
hours
Cook Time
10
minutes
minutes
Total Time
2
hours
hours
10
minutes
minutes
Servings
4
Calories
588
kcal
Author
Erica
Ingredients
1
cup
heavy whipping cream
¼
cup
brown sugar
packed
2
eggs
room temperature
1
cup
pumpkin puree
1
teaspoon
cinnamon
½
teaspoon
pumpkin pie spice
Pinch salt
1
teaspoon
vanilla extract
½
cup
gingersnap cookies
crushed
Maple Cinnamon Whipped Cream
1
cup
heavy whipping cream
2
teaspoons
maple syrup
1/2-1
teaspoon
cinnamon
Instructions
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!
Nutrition
Calories:
588
kcal
|
Carbohydrates:
36
g
|
Protein:
6
g
|
Fat:
47
g
|
Saturated Fat:
28
g
|
Cholesterol:
244
mg
|
Sodium:
154
mg
|
Potassium:
312
mg
|
Fiber:
2
g
|
Sugar:
20
g
|
Vitamin A:
11400
IU
|
Vitamin C:
3.3
mg
|
Calcium:
137
mg
|
Iron:
2.3
mg