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Pumpkin Pots De Creme

This recipe was a happy accident. I was making my pumpkin ice cream and decided to substitute maple syrup for the corn syrup. The ice cream came out too sweet but I was urged by my taste testers (a very professional role) to put this up as a custard.
This recipe works pareve too, just substitute soymilk for the milk and rich’s whip for the heavy cream.

  • ServingsServings


  • 2 teaspoon vanilla
  • 1 3/4 cup heavy cream
  • 1 cup whole milk
  • 1/4 cup canned pumpkin pie mix*
  • 1/2 cup + 2 tablespoons sugar
  • 1/3 cup maple syrup
  • 1/4 teaspoon salt
  • 6 large egg yolks room temperature


*Yes, you can be less lazy than me and use real pureed pumpkin but you’ll need to add in some pumpkin pie spice (cinnamon, allspice, cloves, nutmeg etc).

1. Combine the vanilla, cream, milk, pumpkin, and ½ cup sugar over medium high heat, stirring occasionally. When the mixture is steaming steadily and registers at 175 degrees (5-10 minutes), remove from heat.
2. While the mixture is heating, combine the yolks with the 2 tablespoons of sugar.
3. Slowly mix in 1 cup of the heated pumpkin mixture into the yolks, then pour back into the remaining pumpkin mixture and heat over medium low heat, stirring constantly until it thickens and registers at 180 degrees (7-14 minutes).
4. Immediately pour custard into serving bowls and cool (10-20 minutes).
5. Chill for a 4-6 hours.

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