Pumpkin Pots de Crème with Maple Bourbon Cream

Pots de crème are pumpkin pie’s velvet-jacketed cousin — no crust to fuss over, which makes them naturally gluten-free and twice as silky. A cloud of maple-bourbon whipped cream on top turns six little ramekins into the most requested Thanksgiving dessert at the table.

Yield: 6 pots · Time: 1 hr + chill

Ingredients

• 1 cup (245 g) pumpkin purée
• 4 egg yolks
• 1/3 cup (65 g) brown sugar
• 1 1/4 cups (300 ml) heavy cream
• 1/2 cup (120 ml) whole milk
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 tsp vanilla
• Topping: 3/4 cup cream + 1 tbsp maple syrup + 2 tsp bourbon, whipped soft

Directions

1. Whisk the yolks with brown sugar; warm the cream, milk, pumpkin, spice, and salt to steaming.
2. Temper the hot mixture into the yolks, add vanilla, and strain.
3. Divide among six ramekins in a hot-water bath.
4. Bake at 300°F (150°C) for 30–35 minutes until set at the edges with trembling centers; chill 3 hours.
5. Crown with the maple bourbon cream just before serving.

Pro tip: Straining the custard catches the spice sludge and cooked-egg bits — it’s the difference between good and velvet.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

This post contains an Amazon affiliate link. As an Amazon Associate, glutenfreefarina.com/ may earn from qualifying purchases.

Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.