Earlier this week BP was on Facebook and came across '25 Pumpkin Desserts To Bake This Fall'. Of course we looked at it and BP asked for these to be the first thing I make. We all know how much I love requests from people, I can't really say no to it sometimes.
Even though today was rather warm (low 80's again here), these were getting made. And they are pretty simple too. Make the custard and let it chill. Total time about 30 minutes of your time for a delicious dessert that is easily summers up as "pumpkin pie without the crust".
Yep - a hit in our house. And way easier than worrying about making a pie crust look good - something I'm still working on.
Pumpkin Pots De Crème
2 cups heavy cream
5 large egg yolks, room temperature
1/4 cup sugar
Pinch of salt
1/3 cup pumpkin purée
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp vanilla extract
Pot de Creme:
- In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.
- In a medium heatproof bowl, whisk the egg yolks. Add ¼ cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in ¼ cup increments to eggs until the two are fully combined. Place fully combined mixture back in to a pot and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Add in pumpkin puree, salt, cinnamon, nutmeg, cloves and vanilla and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the finished custard through a strainer.
- Refrigerate until chilled about 2 hours.
- Serve topped with whipped cream and favorite toppings.