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Pumpkin Pot De Crème

Pumpkin pot de crème with a silky, barely-set custard baked in a water bath for a smooth wobble. Classic French-style technique with warm pumpkin spice and a nutmeg finish.
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Prep Time 20 minutes
Cook Time 45 minutes
chilling 3 hours
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French-American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin pot de crème
  • 1 cup pumpkin puree
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 5 egg yolks
  • 0.67 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 1 tsp vanilla extract
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan
  • 1 fine mesh sieve

Method
 

Prep and warm the dairy
  1. Preheat the oven to 325F, then set 6 ramekins in a large baking pan.
  2. Heat the heavy cream and whole milk until barely simmering, then remove from heat.
Mix the pumpkin custard base
  1. Whisk the egg yolks and granulated sugar until smooth and slightly thickened.
  2. Whisk in the pumpkin pie spice, cinnamon, nutmeg, ginger, and salt until evenly combined.
  3. Whisk in the pumpkin puree until the mixture looks smooth.
  4. Slowly pour the hot cream mixture into the pumpkin mixture while whisking constantly to prevent curdling.
  5. Whisk in the vanilla extract until fully incorporated.
Strain and bake in a water bath
  1. Strain the custard through a fine mesh sieve, then pour into the ramekins evenly.
  2. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.
  3. Bake for 40-45 minutes at 325F until the centers are barely set with a gentle wobble.
Chill and serve
  1. Remove the ramekins from the water bath and cool to room temperature.
  2. Refrigerate for 3 hours to fully set the custard.
  3. Serve chilled with whipped cream.

Notes

For the silkiest texture, whisk while streaming in the hot dairy and strain the custard before baking. Refrigerate covered up to 3 days (do not freeze for best texture). For a lighter option, swap 1/2 cup of the heavy cream for lactose-free half-and-half if you prefer (the custard still needs the egg yolks to set).