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Pumpkin Pie Pot de Crème

Active Time: 1 Hour
Total Time: 24 Hours
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Refresh the notion of pumpkin pie with this smooth as butter no-bake pot de crème topped with a fall-spiced palmiere. We like single serving desserts because, you know, some delicious things are meant to be savored without sharing. Want it the traditional way? Just pour into a pie crust, it’ll be just as easy and tasty. Prepare this pie a few days ahead and save your sanity on Thanksgiving.

Pumpkin Pie Puree

Ingredients

Equipment

  • Food Processor
  • Fine Sieve
  • Heavy Bottom Sauté Pan

Timing

Active Time: 25 Minutes

Total Time: 24 Hours

Yield

1lb

  • Prepare Sugar Pumpkin

    Preheat the oven to 350°F.

    Cut the top off the pumpkin and scrape out the seeds. Place the pumpkin on a sheet pan and roast it for 1 hour or until soft.

    Once cooled, blend in a food processor until smooth

    (if using pre made Pumpkin Puree** start here)

  • Add Pectinex

    Add pectinex to the pumpkin and vacuum seal in a food safe bag.

    Refrigerate for 24 hours.

  • Cook Pumpkin Puree

    In a shallow heavy bottom saute pan over the lowest heat possible cook the pumpkin puree. Cook for 1 hour or until all the water has evaporated while continuously stirring.

    Cool and reserve for future use.

Pumpkin Pot de Crème

Ingredients

  • 300ml (1 ⅓ Cup) Heavy Cream
  • 30g (1 ½ Tbsp) Condensed Milk
  • 4.5g (1 ½ tsp) Vegan Gelatin
  • 1.5g (¾ tsp) Ground Cinnamon
  • 0.4g (¼ tsp) Ground Ginger
  • 0.4g (¼ tsp) Ground Cloves
  • 2g (¾ tsp) Kosher Salt
  • 260g (1 Cup) Pumpkin Puree
  • 45g (1Tbsp) Sugar
  • 80g (4 Ea) Egg Yolks

Equipment 

  • 4oz Ramekins or Mason Jars
  • Medium Heavy Bottom Pan
  • Small Mixing Bowl

Timing

Active Time: 15 Minutes

Total Time: 1 Hour 15 Minutes

Yield

4 4oz Ramekins or Mason Jars

  • Mix Ingredients

    In a heavy bottom medium pan add the heavy cream and condensed milk.

    In a small mixing bowl, dry mix the vegan gelatin, cinnamon, ginger, cloves and salt and whisk together.

    Add the spice mixture to the cream mixture and whisk together.

    Add the pumpkin puree, whisk together and bring this mixture to a simmer.

  • Make Pot De Crème

    In a small mixing bowl, combine the sugar and egg yolks.

    Using a ladle, introduce ⅓ of the hot mixture to the egg yolks and sugar, this is called tempering. It will allow the egg yolks to be warmed, prior to adding to the hot pan. This way they won’t scramble.

    Return the warmed egg mixture to the remaining pumpkin mixture and cook for 1 minute.

    Portion this mixture in the 4 ramekins and refrigerate for 1 hour.

Fall Spiced Palmiers

Ingredients

  • 1 Sheet Puff Pastry (thawed)
  • 198g (1 Cup) Sugar
  • 1.5g (¾ tsp) Ground Cinnamon
  • .4g (¼ tsp) Ground Ginger
  • .4g (¼ tsp) Ground Cloves
  • 2g (¾ tsp) Kosher Salt

Equipment

  • Baking Tray
  • Non Stick Baking Mat

Timing

Active Time: 15 Minutes

Total Time: 1 Hour 15 Minutes

Yield

24 Palmiers

  • Make Sugar Mix

    Lay out a sheet of Puff Pastry on your work surface. 

    In a small bowl, combine the remaining ingredients and whisk together. Generously sprinkle the spiced sugar over the puff pastry.

  • Fold Puff Pastry

    Working from the top of the pastry, fold in the edges over and over until you meet the center of the puff pastry sheet.

    Working from the bottom of the pastry, repeat the steps above, until the bottom fold meets the top fold.

    Sandwich together and chill in the refrigerator for 1 hour.

  • Bake and Cut Palmiers

    Preheat the oven to 400°F.

    Remove the palmier log and cut ¼ inch pieces and place on a baking tray with a non stick baking mat.

    Cook for 8 minutes and remove from oven. Flip each cookie and return to the oven. Cook for an additional 5 minutes or until golden brown.

    Remove from oven and cool on a wire rack.

Summary
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Recipe Name
Pumpkin Pie Pot de Creme
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