Name: Pumpkin Pot de Crème with Maple Whipped Cream Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup heavy cream; 1/2 cup whole milk; 1/2 cup brown sugar; 1/4 tsp cinnamon; 1/4 tsp ground ginger; 1/4 tsp allspice; 1/4 tsp cardamom; 1/4 tsp nutmeg; 4 large egg yolks; 3/4 cup pumpkin puree; 1 tsp vanilla paste; 1 Tbsp molasses; 1/2 cup heavy cream; 1 Tbsp maple syrup; a dash of maple extract (imitation can be used)

If you’re looking for a luscious, cozy dessert that embodies all the warm flavors of fall, you are going to adore this Pumpkin Pot de Crème with Maple Whipped Cream Recipe. It’s like a silky, rich custard that wraps you in pumpkin spice goodness with every bite, perfectly balanced by the sweet and subtly earthy maple whipped cream on top. This recipe brings together comforting spices and creamy textures in a way that feels both indulgent and surprisingly simple — making it a standout treat whether you’re serving a special dinner or just craving something deeply satisfying.

Ingredients You’ll Need

A thick, smooth tan sauce is being poured from a clear glass container into a small clear glass jar with a round shape and thick rim; the sauce creates a soft, shiny pool at the bottom. The surface below is a dark wooden texture, contrasting with the glass and sauce colors. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Pumpkin Pot de Crème with Maple Whipped Cream Recipe is truly in the ingredients, which are humble yet essential — each one adding a unique touch to the flavor, texture, and color. From the spices that create the cozy fall profile to the dairy that ensures silky smoothness, every component plays its part beautifully.

Heavy cream (1 cup + 1/2 cup): Provides a rich, velvety texture essential for that creamy custard base and luscious whipped topping.
Whole milk (1/2 cup): Lightens the heavy cream a bit for the perfect balance between richness and smoothness.
Brown sugar (1/2 cup): Adds deep caramel sweetness that compliments the pumpkin and spices.
Cinnamon, ginger, allspice, cardamom, nutmeg (1/4 tsp each): The warm spice blend that transforms pumpkin pot de crème into a fall dessert classic.
Large egg yolks (4): The key to custard’s silky texture and gentle firmness.
Pumpkin puree (3/4 cup): Brings vibrant color, subtle earthiness, and that beloved pumpkin flavor.
Vanilla paste (1 tsp): Boosts flavor complexity with warm, rich vanilla notes.
Molasses (1 Tbsp): Adds depth and bittersweet richness that enhances the pumpkin’s natural sweetness.
Maple syrup (1 Tbsp) and dash of maple extract: Combine in the whipped cream to impart a perfectly sweet and aromatic maple touch.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pumpkin Pot de Crème with Maple Whipped Cream Recipe

Step 1: Prepare the Spiced Cream Mixture

Start by warming 1 cup of heavy cream and 1/2 cup of whole milk in a saucepan just until you see steam rising. Remove the pan from heat and quickly stir in the brown sugar along with the signature fall spices—cinnamon, ginger, allspice, cardamom, and nutmeg. This step infuses the cream with fragrant warmth, which is the backbone of the flavor profile in this Pumpkin Pot de Crème with Maple Whipped Cream Recipe.

Step 2: Whisk the Pumpkin Custard Base

In a separate bowl, vigorously whisk together the large egg yolks, pumpkin puree, vanilla paste, and molasses. The egg yolks will thicken your custard while pumpkin and molasses bring natural sweetness and earthiness.

Step 3: Combine Cream and Pumpkin Mixture

Slowly add the slightly cooled cream and spice mixture into your pumpkin-egg mixture while whisking nonstop. This ensures the custard is smooth and silky without any scrambled bits. Then, strain the entire mixture through a fine sieve to remove any lumps or spices that didn’t fully dissolve — this keeps your pot de crème perfectly velvety.

Step 4: Bake the Custard

Pour the custard into 5 or 6 small oven-safe ramekins or custard pots, then nestle them securely into a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins to create a gentle water bath that cooks the custard evenly. Bake at 325°F for 35-40 minutes until they’re just set but still delicately wobbly in the center.

Step 5: Chill and Make the Maple Whipped Cream

Allow the custards to cool at room temperature before refrigerating until well chilled. For the maple whipped cream, whip 1/2 cup heavy cream with maple syrup and a dash of maple extract until soft peaks form—taste and tweak the maple intensity as you like for the perfect accompaniment.

Step 6: Serve with Style

Top each pot of chilled pumpkin custard with a generous dollop of the maple whipped cream and a light dusting of freshly grated nutmeg if you’d like. This combination creates an irresistible dessert experience that’s creamy, spiced, and slightly sweetened with the quintessential essence of fall.

How to Serve Pumpkin Pot de Crème with Maple Whipped Cream Recipe

The image shows four small glass jars filled with a smooth, light brown pudding. One jar is topped with a dollop of whipped cream and some fine brown powder. A woman's hand is holding a whole nutmeg and grating it over the jar with whipped cream, with the nutmeg grater held horizontally above it. The jars rest on a wire rack, and the background has a white marbled texture. The focus is on the jar with whipped cream and the woman's hand grating nutmeg, making the texture of the pudding and the topping clear photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of grated nutmeg or a few toasted pepitas provide a beautiful finishing touch to your pumpkin pot de crème. If you’re feeling festive, a light dusting of cinnamon or a small cinnamon stick alongside the whipped cream adds an inviting visual and aromatic cue to the flavors inside.

Side Dishes

This custardy dessert pairs wonderfully with bright, fresh sides like a tart cranberry compote or lightly spiced poached pears. These add contrast and help cleanse the palate between bites of the rich pumpkin pot de crème with maple whipped cream recipe.

Creative Ways to Present

For an extra special presentation, serve your pumpkin custards in vintage teacups or rustic mason jars. You might also layer small cubes of gingerbread or spiced shortbread at the bottom for a delightful surprise surprise texture element. And for entertaining, consider making mini versions in shot glasses for a charming dessert sampler.

Make Ahead and Storage

Storing Leftovers

Store any leftover pumpkin pot de crème tightly covered in the refrigerator. These custards taste great even after resting overnight, as the flavors continue to meld beautifully. Try to enjoy within 3-4 days for the best texture and freshness.

Freezing

Freezing the custard is not recommended because the delicate texture may become grainy or separate when thawed. For best results, keep the custards refrigerated and prepare fresh whipped cream before serving.

Reheating

Since pot de crème is traditionally enjoyed chilled, reheating is not necessary and can compromise the creamy consistency. If you prefer it warm, gently warm a single serving in a bain-marie or microwave using very short bursts of low heat, stirring carefully to preserve the texture.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient choice. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.

What can I substitute for maple extract if I can’t find it?

If maple extract is unavailable, feel free to use imitation maple extract or just increase the maple syrup slightly in the whipped cream. The pure maple flavor is lovely but not essential.

How do I know when the pot de crème is done baking?

You want the custards to be mostly set but still slightly jiggly in the center. They will firm up more once chilled. Overbaking can lead to a grainy texture, so check gently around 35 minutes.

Is this recipe suitable for a gluten-free diet?

Absolutely! All ingredients in this Pumpkin Pot de Crème with Maple Whipped Cream Recipe are naturally gluten-free, making it a perfect dessert even for those avoiding gluten.

Can I make the maple whipped cream ahead of time?

You can prepare the whipped cream a few hours in advance and store it in the refrigerator, but give it a quick whisk before serving to bring back its fluffy texture.

Final Thoughts

This Pumpkin Pot de Crème with Maple Whipped Cream Recipe is one of those desserts that feels like a warm hug on a chilly evening. It’s easy enough to make yet special enough for holiday gatherings or anytime you want to impress. Don’t hesitate to dive into making this recipe — your taste buds will thank you for the cozy, creamy, and utterly delicious experience.

Pumpkin Pot de Crème with Maple Whipped Cream Recipe

Ingredients You’ll Need