Pumpkin Pot de Crème with Maple Whipped Cream for Fall and Thanksgiving

Pumpkin Pot de Crème (with maple whipped cream!)

Skip the pie crust and spoon up this silky, gently spiced little cup instead. It is cute, cozy, and ready to chill while you get on with the rest of dinner.

Pumpkin pot de creme is a smooth pumpkin custard with warm spice and a cloud of maple whipped cream on top, and it gives you all the cozy flavor of pumpkin pie in a small, velvety cup.

Pot de creme is a classic French dessert. The name means pot of cream, and it describes both the dessert and the little vessel it is served in. Here, that vessel holds a small, rich custard baked in a ramekin or a little cup, so the portion stays pretty and restrained even when the table is full.

That small size is part of the appeal for fall and Thanksgiving. The dessert feels light at the end of a big meal, yet it is rich enough that a little goes a long way.

You get pumpkin pie spice, a silky texture, and a sweet maple finish, without rolling dough, trimming a crust, or slicing a pie at the last moment.

This version is also a practical make ahead choice for busy hosts. Bake the pots, let them cool, chill them until cold, and add the topping just before serving.

If you love a crust free pumpkin dessert, the Crustless pumpkin pie is a natural companion for the same table. The method here follows the original recipe, with plain pumpkin puree, brown sugar, and a hint of molasses for a true pumpkin pie flavor.

pot de creme step by step

The method is short and direct, which is why it works so well in a busy holiday week. Whisk the custard together, pour it into small cups, bake it gently in a hot water bath, chill it until cold, and finish it with whipped cream.

1. Whisk the custard with brown sugar, warm spices, and a hint of molasses.
2. Pour the custard into small glass cups or ramekins.
3. Set the cups in a baking pan and add hot water to form a hot water bath that helps the custard bake gently and evenly.
4. Bake until the custard is just set while still jiggling in the center.
5. Cool the pots, chill them until cold, then add whipped cream and serve.

quick guide to pumpkin pot de crème serving cups

The sweet spot for size is 4 to 6 ounces. The dessert is rich even though it is not heavy, so a small portion goes a long way and looks most tempting in a small glass. A tall, generous serving can feel like too much after a holiday meal, while a little cup feels just right.

The preferred choice is small canning jars, such as Ball, Kerr, or Weck jars. Small Weck jars give a 4 ounce serving, and glass has a clear advantage here: you can see the warm color of the custard through the side of the jar. Jar lids also help keep the pots fresh in the refrigerator while they chill.

• Choose cups in the 4 to 6 ounce range for the prettiest portion.
• Use small canning jars when you want a clear view of the custard color.
• Use lids to keep chilled pots fresh in the refrigerator.
• Use ceramic or stoneware ramekins only when they are labeled oven safe.
• Use glass custard cups only when they are marked oven safe.

Whipped Cream Flavor Quick Guide

For these desserts, the whipped cream is flavored with pure maple syrup. That maple note pairs naturally with pumpkin, brown sugar, and molasses, and it keeps the topping simple and seasonal. The guide below gives amounts per cup of heavy cream, so you can vary the cream while keeping the base quantity consistent.

Fast flavor combos for garnishing pumpkin pot de crème

Six quick topping variations are offered for pumpkin pot de creme, each made from a small set of measured flavorings that can be added to the garnish.

• Maple: 1 to 2 tablespoons maple plus a pinch of salt.
• Vanilla bourbon: 1 teaspoon vanilla plus 1 to 2 tablespoons bourbon.
• Espresso: 1 to 2 teaspoons instant espresso.
• Chocolate: 1 to 2 tablespoons cocoa plus 2 to 3 tablespoons powdered sugar.
• Cinnamon cardamom: 1/2 teaspoon cinnamon plus 1/8 teaspoon cardamom.
• Ginger molasses: 1 tablespoon molasses plus 1/4 teaspoon ground ginger.

more pumpkin desserts

If one pumpkin dessert is not enough for your fall table, the ideas below give you warming, easy, and festive options for different moments in the season. For a wider seasonal list, see Easy fall pumpkin and apple desserts.

Chocolate Chip Pumpkin Loaf

This section introduces a chocolate chip pumpkin loaf as a warming slice for the day. It combines chocolate chips and pumpkin in a loaf that feels cozy, simple, and well suited to an ordinary fall afternoon.

Perfect Pumpkin Bars

These pumpkin bars are topped with cream cheese frosting and suggested for after school snacks, Halloween parties, tailgating, game day gatherings, and fall baking. They are a shareable, easy to serve choice when you need a pumpkin dessert for a crowd.

No Bake Pumpkin Mousse Pie

This dessert offers a lighter, airier alternative to classic pumpkin pie for Thanksgiving. If you want pumpkin flavor without a heavy slice, this mousse style pie keeps the table feeling fresh and festive.

Pumpkin Pie Crunch Bars

These crunch bars are an easy, last minute Thanksgiving dessert that begins with a boxed cake mix. They are a practical answer when time is short and you still want a warm, pumpkin dessert on the table.

Pumpkin Sugar Cookies

These pumpkin spice cookies are topped with sparkling sugar for a sweet crunch and are presented as fall treats for Halloween. They are small, cheerful, and easy to share at a party or to pack for a fall gathering.

Mini Pumpkin Chocolate Chip Bread

This recipe gives a mini loaf version of pumpkin chocolate chip bread that is moist, lightly spiced, and easy to make successfully. The small loaves are charming for gifting, for a brunch table, or for a quiet fall breakfast at home.

Ingredients

The custard combines dairy, sugar, warming spices, egg yolks, pumpkin, vanilla paste, and molasses. The maple topping is kept separate, with additional cream, maple syrup, and maple extract.

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup brown sugar
• 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg
• 4 large egg yolks
• 3/4 cup pumpkin puree
• 1 teaspoon vanilla paste
• 1 tablespoon molasses

For the maple whipped cream:

• 1/2 cup heavy cream
• 1 tablespoon maple syrup
• A dash of maple extract; imitation extract may be used if real maple extract is unavailable

Use plain pumpkin puree rather than pie filling, so the spice and sweetness stay exactly as written in the recipe.

Instructions

1. Set the oven to 325 degrees Fahrenheit.
2. Heat 1 cup heavy cream and 1/2 cup whole milk in a small saucepan just until steam begins to rise.
3. Remove the pan from the heat, whisk in 1/2 cup brown sugar and 1/4 teaspoon each of cinnamon, ginger, allspice, cardamom, and nutmeg, then let the mixture cool slightly.
4. Separately whisk 4 large egg yolks with 3/4 cup pumpkin puree, 1 teaspoon vanilla paste, and 1 tablespoon molasses.
5. Blend in the slightly cooled dairy mixture and whisk until fully combined.
6. Strain the custard into a clean vessel, using a spouted glass measuring cup for easier pouring and pressing with the back of a spoon to extract as much as possible.
7. Divide the custard among five to six small oven safe containers, place those containers in a baking dish, and add hot water until it reaches halfway up their sides.
8. Bake for about 35 to 40 minutes, until the centers are almost set but still slightly jiggly, then cool on a rack and refrigerate until thoroughly chilled.
9. For the optional topping, whip the remaining cream with the maple syrup and extract, tasting as it thickens to adjust the maple flavor.
10. Finish each chilled pot with a dollop of whipped cream and freshly grated nutmeg.

Recipe details

Preparation takes 15 minutes. Cooking takes about 35 to 40 minutes in the oven. The recipe serves six, with the mixture divided among five to six small oven safe containers.

No single total time is given here, because the source lists the cook time as 40 minutes on the recipe card and as about 35 to 40 minutes in the instructions, so the individual times are kept instead of a combined total.

The source nutrition section lists these values as estimates: 277 calories, 26 grams carbohydrates, 4 grams protein, 18 grams fat, 11 grams saturated fat, 1 gram fiber, 24 grams sugar, 32 milligrams sodium, and 170 milligrams cholesterol.

Serve the pots cold, with a dollop of maple whipped cream and a sprinkle of freshly grated nutmeg.

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Pumpkin Pot de Crème (with maple whipped cream! ) Skip the pie crust and spoon up this silky, gently spiced little cup instead.

• Total Time: 55 min
• Yield: 6 1x

Ingredients

Scale 1x2x3x

Pumpkin Pot de Crème
1 cup heavy cream
1/2 cup whole milk
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp allspice
1/4 tsp cardamom
1/4 tsp nutmeg
4 egg yolks, large
3/4 cup pumpkin puree
1 tsp vanilla paste
1 Tbsp molasses

for the maple whipped cream
1/2 cup heavy cream
1 Tbsp maple syrup
a dash maple extract, use imitation if you can’t find the real thing

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Instructions

Pumpkin Pot de Crème
1-Set oven to 325F: Set oven to 325F.
2-Heat the 1 cup heavy cream and: Heat the 1 cup heavy cream and 1/2 cup whole milk just until it starts to steam in a small saucepan. Take off the heat and whisk in the 1/2 cup brown sugar, and 1/4 tsp each: cinnamon, ginger, allspice, cardamom, nutmeg. Set aside to cool slightly.
3-In another bowl whisk together the 4: In another bowl whisk together the 4 large egg yolks, 3/4 cup pumpkin puree, 1 tsp vanilla paste and the 1 Tbsp molasses.
4-Whisk the slightly cooled cream mixture into: Whisk the slightly cooled cream mixture into the bowl until thoroughly combined.
5-Pour the mixture through a strainer into: Pour the mixture through a strainer into a clean container (a glass measuring cup with a spout works well for easy pouring). Press with the back of a spoon to get as much of the mixture through as possible.
6-Pour the mixture into 5-6 small oven: Pour the mixture into 5-6 small oven safe containers. Set the containers into a baking dish. Pour hot water into the baking dish so that it reaches halfway up the little containers.
7-Bake for about 35-40 minutes or until: Bake for about 35-40 minutes or until almost set in the center, they will still be a bit jiggly.
8-Cool on a rack and then refrigerate: Cool on a rack and then refrigerate until well chilled.

maple whipped cream, optional
9-Make the whipped cream by whipping the: Make the whipped cream by whipping the heavy cream along with the maple syrup and extract. As the cream thickens, you can taste it to adjust if you want more maple flavor.
10-Top the chilled pots with a dollop: Top the chilled pots with a dollop of whipped cream and a sprinkle of freshly grated nutmeg for the ultimate presentation.

Last Step:

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• Author: Brandi Oshea
• Prep Time: 15 min
• Cook Time: 40 min
• Method: mixed

Nutrition

• Calories: 277 kcal
• Sugar: 24 g
• Sodium: 32 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 170 mg