Rum Pumpkin Pots de Crème are basically a deconstructed pumpkin pie with crystallized ginger and rum added. They are fluffy and mousse-like, light and full of flavor. If you don’t have pots de crème, use wine glasses or ramekins.
I collect pots de crème, and have for years. While I haven’t really counted them, I think there must 50 or more in our china closet! One Thanksgiving, I decided to create a new pumpkin dessert that I could serve in my pots. (Note: If you don’t have pots de crème, use wine glasses or ramekins. Or, make my Rum Pumpkin Tart – it’s the same filling!)
I started with basic pumpkin pie ingredients (pumpkin purée, sugar, cinnamon, nutmeg, vanilla) and added rum. Next, since many of my pots aren’t ovenproof, I couldn’t bake them (like I would bake a pumpkin pie). So, I added gelatin to the batter to help it set. I also added whipped cream to lighten it. In place of a pie crust, I placed crushed gingersnaps, crystallized ginger – and more rum! – in the bottom of the pots.
I spooned the batter on top of the crushed cookies, then put the pots in the refrigerator. They set up beautifully after around an hour!
I like to serve them with cinnamon whipped cream piped on top and a sprinkle of more cinnamon.
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Rum Pumpkin Pots de Crème
Rum Pumpkin Pots de Crème are basically a deconstructed pumpkin pie with crystallized ginger and rum added. They are fluffy and mousse-like, light and full of flavor. If you don’t have pots de crème, use wine glasses or ramekins.
Note this recipe contains raw egg in the finished dish. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.
- Yield: 6 servings 1x
Ingredients
- 20 gingersnap cookies
- 3 tablespoons plus 1 teaspoon chopped crystallized ginger
- 7 tablespoons good quality golden or dark rum, divided
- 1 teaspoon unflavored gelatin powder
- 7 1/2 ounces (about 1 cup) pumpkin purée (can use canned)
- 1 egg yolk
- 1/4 cup firmly packed light brown sugar
- 5 tablespoons sugar, divided
- Zest from 1/2 large navel orange (optional)
- 5/8 teaspoon ground cinnamon, divided
- 1/8 teaspoon ground nutmeg
- 1 3/4 teaspoons vanilla, divided
- 1 3/4 cups heavy whipping cream, divided
Instructions
- In a heavy-duty plastic zip top bag, crush the gingersnap cookies with a rolling pin or meat mallet (don’t smash into fine crumbs; cookie pieces should be around 1/2-inch in size).
- Divide cookie pieces evenly in the bottom of each pots de crème.
- Sprinkle evenly with chopped crystallized ginger.
- Measure out 1/4 cup of the rum and set aside. Sprinkle remaining rum over the cookies and ginger (around 1 to 1 1/2 teaspoons per cup). Set aside.
- Put the reserved 1/4 cup rum in the top of a double boiler (don’t put it over simmering water yet). Sprinkle the gelatin over the top and let soften for about 8 to 10 minutes (it will start to solidify but that’s okay).
- While the gelatin softens, in a large mixing bowl whisk together the pumpkin, egg yolk, brown sugar, 1/4 cup sugar, orange zest, 1/4 teaspoon cinnamon, nutmeg and 3/4 teaspoon of the vanilla.
- Place top of double boiler with rum mixture over simmering water and heat, stirring, just until the gelatin melts (the rum will be clear). Whisk into the pumpkin mixture.
- In a large mixing bowl, whisk 3/4 cup of the whipping cream with an electric mixer until soft peaks form; fold into pumpkin mixture.
- Carefully spoon into pots de crème; smooth the top.
- Refrigerate about 1 hour or until set. In a large mixing bowl, whisk the remaining 1 cup whipping cream, remaining 1 tablespoon granulated sugar, remaining 1 teaspoon vanilla, and remaining 3/8 teaspoon cinnamon until stiff peaks form.
- Pipe or spoon onto top of pots de crème. Sprinkle top with additional cinnamon.
- Cover and refrigerate until ready to serve.
Notes
Make ahead: Can be made up to 24 hours in advance, covered and refrigerated.
- Category: Desserts, elegant entertaining
