Pumpkin Pots de Creme with Salted Caramel and Pecans
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.
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.
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.
Now. Where’s the spoon? I’m ready for some dessert, how about y’all?
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.
What You Will Need:
- 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
What To Do:
- Preheat oven to 325°F.
- Whisk together cream, milk, syrup, and pumpkin puree in a heavy saucepan. Bring to a simmer over medium heat.
- Whisk together egg yolks, pumpkin pie spice and salt. GRADUALLY add egg yolk mixture to pumpkin puree mixture.
- 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.
- Transfer jars to a rack to cool completely. Cover and chill. Approximately 2-3 hours.
- Prior to serving top with salted caramel and pecans.