Pumpkin Pot de Crème (Photo by Leilani Kulkarni)

Pumpkin Pot de Crème topped with Cranberry Cardamom Cream

Ingredients:  Serves 8


  • 3 cups heavy cream (plus 1/2 a cup reserved for making the whipped topping)
  • 1 cup whole milk
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon of freshly ground nutmeg
  • 1/4 teaspoon of chai masala (optional)
  • 2 whole cloves
  • 2 inches of ginger, cut into coins
  • 1 vanilla bean
  • 8 egg yolks
  • 3/4 cup granulated sugar
  • 1/2 cup canned pumpkin puree


  • Agave-candied cranberries (cook fresh cranberries in a little agave syrup)
  • Whole, raw, shelled pistachios
  • Cranberry Cardamom Cream:  1/2 cup heavy cream, a tablespoon of agave nectar, a tablespoon of the cranberry syrup from the agave-candied cranberries, and a pinch of chai masala whipped together to soft peaks

Cranberry Cardomom Creme


  • Preheat oven to 300 F
  • In a medium saucepan, heat the cream, milk and spices over medium heat.  Stirring occasionally, heat the milk until it just comes to a boil.  Set aside for at least 20 minutes.

Pumpkin Pot Du Creme Prep 2

  • Gradually add the sugar to the egg yolks and whisk to combine.
  • Once the cream mixture has cooled, strain it into a large measuring cup with a spout to make it easier to pour.
  • Whisking constantly, gradually pour in the cream mixture into the egg yolk and sugar mixture.
  • Whisk in the pumpkin puree.
  • Using a small ladle, pour the mixture into 8 oven proof ramekins.  Place the filled ramekins into an ovenproof glass container.

Punmpkin Pot Du Creme in oven


  • Place the custard into the center of the pre-heated oven.
  • Carefully add water to the glass containers the ramekins are sitting in.  The water should come half way up the side of the ramekins.
  • Bake for 30 to 40 minutes.  The custard should jiggle a bit when you shake the pan.  It will firm up more as it cools.
  • Remove from the water bath and let cool for 15 minutes.

Pumpkin Pot Du Creme out of oven

  • Tightly cover each ramekin.  I have a lid for each ramekin.  If you don’t have a lid use plastic wrap.  Make sure the plastic does not touch the surface of the custard.
  • Refrigerate at least 2 hours.  Overnight works.  I make it the day before serving.

When ready to serve garnish with the Cranberry Cardamom Cream, top with a candied cranberry and pistachios.

My family really enjoyed this for our Thanksgiving Dessert.  It was sublime, creamy, very flavorful and not too sweet.  ENJOY!!!


3 thoughts on “Pumpkin Pot de Crème (Photo by Leilani Kulkarni)

    1. Hi Melinda. Thanks for your question. Chai means tea in Hindi. Masala means spice mixture in Hindi. Chai Masala is used for making Indian Tea. It can also be used in a variety of other dishes. Almost every household in India has their own blend of Chai Masala. The main ingredients are Cardamom and Fennel Seeds ground into a powder. Also added are small amounts of cinnamon, black pepper and cloves. Some people also add ginger and other spices.

      You can use any warm holiday spice that you like in place of Chai Masala. Pumpkin pie spice works well.

      The Bastrop HEB has a new bulk spice section in their Healthy Living section. Next time I go to HEB, I will check to see if they have Chai Masala and I will let you know.


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