This no-bake pot de crème brings together classic custard and pumpkin for an effortless autumn dessert. Simple in both design and flavor, this elegant treat is easy to make and often leaves guests reaching for seconds.
I recently spent a weekend in Philadelphia sampling food and drinks with fellow bloggers. Between late nights and long days I learned two things: great food is everywhere, and sometimes you need to slow down. After returning home I took a little extra time to rest, which delayed a few posts—thanks for your patience. I’ll be sharing a mini crepe cake next, which I’m excited about.
Before you get started, a few useful notes:
- Use room-temperature egg yolks so the custard won’t curdle when combined with hot cream.
- This dessert can be served either chilled or slightly warm, depending on preference.
- Variation: Stir 4–6 tablespoons of bourbon into the finished custard for a boozy version.
- If possible, use homemade caramel sauce for a richer, less cloying flavor than many store-bought varieties.
Caramel Pumpkin Pot de Crème
Serves 6–8
Ingredients
Pot de Crème:
- 2 cups heavy cream
- 5 large egg yolks (room temperature)
- ¼ cup plus 2 tablespoons sugar
- Pinch of salt
- ½ cup plus 2 tablespoons pumpkin puree
- ¼ cup homemade caramel sauce (recipe below)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
Homemade Caramel Sauce:
- 1 cup granulated sugar
- 4 tablespoons water
- 4 tablespoons unsalted butter
- 10 tablespoons heavy cream
- ½ teaspoon kosher salt
Directions
Pot de Crème
- In a medium saucepan, combine the heavy cream and sugar and heat over medium, whisking until the sugar dissolves. When the mixture reaches a gentle boil, remove it from the heat and let it cool for about five minutes.
- In a heatproof bowl, whisk the egg yolks. Temper the yolks by adding about ¼ cup of the warm cream mixture and whisking to combine. Continue adding the warm cream in ¼-cup increments, whisking after each addition, until fully incorporated.
- Return the combined mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon (about 3–5 minutes). Remove from heat and stir in the pumpkin puree, caramel sauce, cinnamon, nutmeg, cloves, and vanilla. For the smoothest texture, puree the mixture in a blender for about 1 minute, then strain through a fine-mesh sieve into a bowl.
- Transfer the strained custard into serving dishes or ramekins. Refrigerate until fully chilled, about 2 hours. To serve warm, let the pots de crème sit at room temperature for 15–20 minutes before serving.
Homemade Caramel Sauce
In a medium saucepan, combine the sugar and water over medium-low heat and stir until the sugar dissolves. Use a wet brush to remove any sugar crystals on the sides of the pan. Once dissolved, increase heat to high and let the mixture simmer without stirring. Gently swirl the pan occasionally to keep the caramel moving. After several minutes the sugar will darken to a deep amber color (typically 5–7 minutes). Remove from heat and carefully add the butter and heavy cream—the mixture will bubble vigorously. Whisk until smooth, then stir in the salt. Allow the caramel to cool slightly before using in the custard.