Pumpkin Spice Pot de Creme



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Pumpkin Spice Pot de Creme | www.acozykitchen.com

Pumpkin everything. Pumpkin ice cream, pumpkin pancakes, pumpkin cheesecake, pumpkin pie, pumpkin every which way.

That is the style of October, amirite? I’ve been thinking a lot about pumpkin these days, and desserts. I’m pretty sure it’s my bodily reaction to want more dessert and soup once the weather dips below 65. It’s all nature’s game plan.

We’re hurling toward November. How did this happen? I want October back! This week includes meeting some deadlines, figuring out (finally!) want Amelia is going to be for Halloween (maybe a banana?), and more recipe brainstorming. There’s a holiday at the end of this month and I need to be prepared so you can all be prepared, you dig?

Pumpkin Spice Pot de Creme | www.acozykitchen.com

This is the first of zee v fall recipes. I feel like I’ve been a bit tame up until now. But get ready, because it’s about to get crazy fall-y. This pot de creme is in collaboration with McCormick Gourmet. I used good ol’ pumpkin spice in this one. If you buy one little bottle and I guarantee you’ll be practically done with it by season’s end.

Pumpkin Spice Pot de Creme | www.acozykitchen.com

This pot de creme is silky smooth and spiced and pumpkin-y. And if you feel like getting crazy, this could also be thrown into an ice cream maker and churned. I bet it’d be great.

Pumpkin Spice Pot de Creme | www.acozykitchen.com

More Cozy Desserts

5 from 1 vote

Pumpkin Spice Pot de Creme

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 6 (4-ounce) ramekins


  • 1/2 cup white granulated sugar
  • 7 large egg yolks
  • 1 cup heavy cream
  • 3/4 cup whole milk
  • 3/4 cup canned pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon McCormick pumpkin pie spice
  • 1/4 teaspoon McCormick ground cinnamon
  • 1/2 teaspoon salt
  • Equipment: 6, 4-ounce ramekins


  • Preheat oven to 325 degrees F.
  • In a medium bowl, whisk together the sugar and egg yolks until they turn a pale yellow and begin to form ribbons. Set aside.
  • In a medium saucepan, add the cream, milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon and salt. Turn the heat to medium and whisk until all the ingredients (almost) merry together and it’s hot to the touch. Next, we’re going to temper. Add about 1/4 cup (you can eye ball this) of the hot cream and pumpkin mixture to the bowl with the egg yolks; mix. Repeat this entire process a few times until the egg yolks are warm. Pour everything back into the saucepan and turn the heat to medium. Stick a thermometer in the milk mixture and heat until it reads 175 degrees F and is thick and coats the back of a spoon.
  • Set ramekins inside a baking dish. (Note: You also may need more than one baking dish – I didn’t have one big enough to house all of the ramekins.) Pour the custard through a fine-mesh sieve into a large 4-cup measuring cup and then divide the custard amongst ramekins.
  • Transfer the baking dish(es) to the oven and then add the water to the baking dish (I found it easiest to use a tea kettle) until it reaches about 1 inch up the sides of the ramekins. Bake for about 35 minutes, until the center of the custard is firm and a knife inserted comes out clean. Transfer custards to a rack to cool. Place in the fridge to chill, until cold, about 2 hours. Serve with whipped cream.


Serving: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this Recipe? Please Rate & comment below!

(This post is sponsored by McCormick Gourmet. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. This recipe sounds delicious! I love pumpkin anything and everything!

    Can you please tell me where you got that adorable glass milk carton from? I’m in love! Thanks 🙂

  2. I love your blog and have been a long-time follower! My pot de cremes are in the oven right now, but I must say the recipe instructions caused me to panic a bit because several ingredients aren’t mentioned and one ingredient is used twice?

    Here are the issues I had:

    1) instructions do not say when to add the cinnamon
    2) instructions do not say when to add pumpkin pie spice
    3) instructions do not say when to add salt
    3) instructions call for you to add sugar to the egg yolks and to the milk mixture (which I did not do)

    I added the spices and salt to the milk mixture and only added sugar to the egg yolks. Hoping these aren’t totally a bust. It would be great if you could update the recipe to address these issues.

    Thank you so much!

    1. Hi Meg. GRRRR! I’m so sorry. For some reason an old version of the recipe saved, not the most current one. Good news is that you did everything right. The spices and salt shou’dve been added to the milk mixture, while the sugar goes with the egg yolks. They should be ok! I’d definitely pull them a little bit under to test them so they don’t overbake. Let me know how it goes. So sorry!

      1. Hi Meg! PHEW!! I’ve been honestly stretched so thin the last month. This mistake bummed me out soooo much. I couldn’t stop thinking about it last night so it’s such a relief to hear they came out ok. Thanks so much for making this recipe. xoxo

  3. This looks so yummy and I think my son would love to help make this. He loves anything flavored pumpkin. At age 2.5, he calls them “pumquinn” which I will never correct him on and hope he says it forever. Well, maybe just until he’s 5. 🙂

  4. These look so good! I love pot de cremes too, and don’t think I’ve ever seen a pumpkin one before!

    And oh my gosh, I need to see a picture of Amelia in a banana costume. Yes, that needs to happen immediately.