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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- 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
- 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.
Make ahead: Can be made up to 24 hours in advance, covered and refrigerated.
- Category: Desserts, elegant entertaining