Pumpkin Pot de Créme
(Disclosure: This post is sponsored by SkimPlus. The photographs and opinions are my own. Thank you for supporting the sponsors that make The Naptime Chef possible.)
Thanksgiving is right around the corner and I am all about mixing it up at the dessert table this year. I recently made this delicious Pumpkin Pot de Crème for a dinner party and think it will certainly have to make a reappearance at our table in a few short weeks.
What I love about pot de crème is that it is totally unexpected, yet traditional in many ways. The rich, silky pumpkin flavor is reminiscent of pumpkin pie, and even features a graham cracker crust. I top mine with a dollop of whipped cream and a dash of cinnamon for true fall flavor, but a dusting of cocoa would also taste great!
To make this recipe, I used my new favorite, Skim Plus milk. Since I buy it for my family to drink, I just used it in the recipe as it was in the fridge. I love this milk because it is low fat but still tastes amazing. It also has 37% more protein and 34% more calcium than whole milk! It firmed up beautifully and gave the dessert a rich creamy flavor. I loved how well it translated for use in a holiday dessert while it is also what we drink every day.
I hope you have great fun with this particular recipe. It is loved by kids and adults alike and it’s guaranteed to be a hit this holiday season!
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- For the Pot de Crème:
- 1 ½ cups Skim Plus milk
- ¾ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 4 large egg yolks
- ½ cup light brown sugar
- 1 teaspoons vanilla extract
- For the topping:
- ½ cup heavy cream
- 1 tablespoon confectioners’ sugar
- Ground cinnamon for dusting
Instructions
- Heat oven to 325 degrees F.
- Mix the graham cracker crumbs and the butter in a mixing bowl until evenly coated. Then press even amounts of the crumb into the bottom of 8 small ramekins, or similar size heatproof baking dishes.
- Pour the milk into a small saucepan and bring to a simmer. Remove from the heat and whisk in the pumpkin and spices until smooth. Set aside to cool.
- Meanwhile, put the egg yolks in a large bowl and whisk for a minute, until pale and yellow. Then add the sugar and vanilla extract and whisk again until yellow and frothy.
- Slowly pour some of the milk mixture into the egg yolks, whisking continuously until completely incorporated and smooth.
- Place a piece of cheesecloth over a wire strainer and place the strainer over a clean bowl. Pour the mixture into it and strain out any solids.
- Set up 8 small ramekins in a water bath and pour even amounts of the pumpkin mixture into each one. Bake for 40 minutes, or until the pudding is set and just a little jiggly in the center. Set the ramekins on a wire rack to cool completely.
- Make the whipped cream, whipping the heavy cream with the sugar until soft clouds form.
- Top the cooled pot de crème with the whipped cream, dust with cinnamon if desired. Serve.
