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Pumpkin Spiced Pots de Creme

A delicious pumpkin custard, topped with whipped cream. Makes the perfect treat!


  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 1/2 cup light brown sugar packed
  • 1/2 cup farmer’s market organic pumpkin purée
  • 6 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fine salt
  • Whipped cream to garnish
  • Pumpkin seeds to garnish


  1. Preheat the oven to 325(f) degrees. Boil a large kettle of water & set aside.
  2. In a saucepan over medium heat whisk together the cream, milk, brown sugar & pumpkin. Bring to a gentle simmer.
  3. In a large mixing bowl whisk together the egg yolks, vanilla, cinnamon, ginger, nutmeg, cloves & salt.
  4. Slowly temper in the pumpkin mixture to the egg yolk mixture, whisking constantly. Pour the mixture through a fine-mesh sieve to ensure filling is silky smooth.
  5. Evenly divide mixture amongst 6 to 8 ramekins (depending on the size of ramekin).
  6. Transfer to a large baking dish & add the boiling water until it reaches halfway up the sides of the ramekins. Be careful to not get any water in the ramekins.
  7. Bake for 30 to 35 minutes, until the center of the custard has a slight jiggle. Transfer to a cooling rack & let cool to room temperature. Chill in the refrigerator for a minimum of two hours before serving.
  8. Garnish with whipped cream & pumpkin seeds!