Pumpkin Pots de Creme with Salted Caramel and Pecans

Pumpkin Pots de Creme

If I could put a fall dessert in a jar this would be it. It’s like pumpkin pie but better. Way better. There’s no crust bogging you down, which also makes this little gem in a jar gluten free. Bonus. It’s pumpkin perfection and if this doesn’t make you want to jump on the pumpkin train that’s currently making it’s way across the food blogging virtual highway I’m not sure what will. Go ahead and pick up a few cans of pumpkin puree (or make your own whatever floats your culinary boat) because these won’t last long.

Pumpkin Pots de Creme

I’m certain I’ll be making these for thanksgiving instead of pumpkin pie. They’re so much easier to me than pie (not knocking pie, I love a good pie. Lemon Meringue being my favorite in case you’re wanting to surprise me. Or not), come in individual portions and I can make them in advance. All on the pro side of the list of reasons why I love this.  I’m not sure there is even a con side now that I think about it. Nope. No cons here at all. That settles it.

Pumpkin Pots de Creme

We made this recipe using trusty   Davidson’s Safest Choice pasteurized eggs.  “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.

Pumpkin Pots de Creme

Now. Where’s the spoon? I’m ready for some dessert, how about y’all?

Baci!
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Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Learn more about Safest Choice pasteurization process and find store locations.

Pumpkin Pots de Creme with Salted Caramel Sauce and Pecans

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Ingredients

  • 1 cup heavy whipping cream
  • 3/4 cup whole milk
  • 1/2 cup pure maple syrup
  • 1/2 cup pumpkin puree
  • 6 Davidson’s Choice egg yolks
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon kosher salt
  • 1 cup salted caramel sauce
  • 1 cup chopped pecans

Directions

  1. Preheat oven to 325°F.
  2. Whisk together cream, milk, syrup, and pumpkin puree in a heavy saucepan. Bring to a simmer over medium heat.
  3. Whisk together egg yolks, pumpkin pie spice and salt. GRADUALLY add egg yolk mixture to pumpkin puree mixture.
  4. Equally divide mixture among jars. Place jars into a deep roasting pan. Pour hot water into pan (halfway up jars) creating a water bath.Bake until a knife inserted in center comes out clean, Approximately 30-35 minutes.
  5. Transfer jars to a rack to cool completely. Cover and chill. Approximately 2-3 hours.
  6. Prior to serving top with salted caramel and pecans.

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25 Comments

  1. 1

    I’ll take two! These look amazing!

  2. 2

    OMG Paula…these look phenomenal but seriously the composition o f your photos is just out of this world spectacular. Well done!

  3. 3

    mamma mia, Paula! These pots de creme are fantastic and I’ll be dreaming of them all day!

  4. 4

    Um, wow. This looks like one amazing dessert. Are those Weck jars? Whatever they are, I need to get my hands on them. 😀

  5. 5

    I’d so much rather make these than pumpkin pie! Thanks for the idea! I’m going to do this for Thanksgiving I think.

  6. 6

    Looks amazing Paula. I did a pumpkin pots de creme a few weeks ago but it wasn’t creamy enough to be a pots de creme. More like a pumpkin-pie-in-a-pot-without-a-crust. I need to try yours. I love the topping, it looks to die for!

  7. 7

    So amazing! I love this..

  8. 8

    OMG!! This is heavenly!! Way better than pie, I agree!

  9. 9

    I was skeptical when you said that these are better than pumpkin pie, but then I looked at your gorgeous photos. You’ve managed to change my mind before I’ve even tried the recipe.

  10. 10

    These look luscious! I’d totally be willing to forgo pie for one of these jars.

  11. 11

    Om my gosh…these look incredible!!! And that topping…I swoon!

  12. 12

    Oh my word! Those are the most nearly perfect pots de creme I’ve ever seen. Pass me one and a spoon would you please?

  13. 13

    These book and sound absolutely divine, but then all of your creations are that way perhaps due to the incredible photography.

  14. 14

    I flat out love puddings!!!!! This is definitely a winning one. Of course it’s automatic that I would be lovin’ this, because it has whipped cream.

  15. 15

    That topping! If you are wondering why all the pots de cremes are now naked, it’s because I scooped the caramel and pecans off the top. Then I went back for the rest.

  16. 16

    Better than pumpkin pie? I believe you. Hand me a spoon. I’m goin’ in!!

  17. 17

    I just want to come stay at your house! !

  18. 18

    I’ve never made or even had pots de creme before. I’d love for this to be my first!

  19. 19
    Patricia Burello /

    Caught my attention

  20. 20
    Laura Thornton /

    How many does this recipe serve?

  21. 21
    Amanda /

    Hi! I’m not seeing the ingredients list or quantities, the shopping list is also not working. Is there a way to still get this recipe? I was hoping to make it for my husband who specifically asked for a pumpkin pot de creme! Thank you!

    • 21.1

      Hi Amanda- Thanks for letting me know. It should be all fixed now. Hope y’all love them.

      • AMANDA /

        Thanks, Paula! I’ll be making this tomorrow! Do you happen to know how many ounces your jars hold? Or do you remember where you got them? Absolutely adorable!

        • They’re WECK jars and those are 160ml I’ve seen them at World Market or you can order them on Amazon, etc. : )

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