Pumpkin Pot de Crème with Pumpkin Spice Chantilly

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Yield: 4 servings, 6oz each

For the pots de crème
1-1/2 cup heavy cream
½ cup pumpkin puree
6 large egg yolk
¾ cup agave Syrup
½ tsp. ground cinnamon
¼ tsp. ginger powder
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
1/8 tsp. salt

For the pumpkin spice chantilly
2 cups heavy cream
½ cup powdered sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ginger powder
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg


Pre-heat oven 340°F. Mix together heavy cream, agave and pumpkin puree and place in a saucepan then bring this mixture to a simmer over medium heat. In a separate bowl, mix pumpkin spice with the egg yolk and salt.

You will now temper the warm pumpkin mixture into the egg yolk; to do this, pour the pumpkin mixture slowly and whisk the entire time to evenly distribute the heat (and to avoid curdling the eggs). Once mixed thoroughly, pass the batter through a fine mesh strainer.

Now divide the batter evenly among 4 ramekins; place ramekins in a water bath and cover with foil before putting them into the pre-heated oven.

While the pots de creme are baking, make the pumpkin spiced chantilly. In a mixing bowl with a whip attachment, mix the heavy cream, powdered sugar, vanilla extract, cinnamon, ginger powder, allspice and nutmeg on high until soft peaks form. Chill and reserve.

Bake for 30 minutes, then check with a cake tester or a toothpick by piercing the pot de crème. If it comes out clean, it is done. If not, continue to bake until it does.

Once baked, remove from the oven and water bath to cool. Once cool enough to handle, place in the refrigerator for a couple of hours to chill.

To serve, garnish with pumpkin spiced chantilly.