Like most cooks, I always include a pumpkin dessert at our family’s Thanksgiving celebration, but often it’s not a traditional pumpkin pie. In years past, I’ve prepared frozen pumpkin mousse parfaits, whipped cream-filled pumpkin roulade, pumpkin brownies, and dense pumpkin spice cake as finales for this holiday meal. This year, though, I’ve decided on pumpkin pots de crème with a pecan toffee crunch topping, a recipe I created more than a decade ago.
These pots de crème take only a few minutes to assemble, and about 40 minutes of unattended time in the oven. A simple custard mixture made with purchased pumpkin puree, aromatic spices, and a good splash of bourbon, is ladled into individual ramekins, which are placed in a water bath to bake until set.
The garnishes, however, truly distinguish this dessert. Chopped toasted pecans combined with toffee bits are sprinkled over the silky, smooth custards while warm. Then they are chilled and topped with dollops of whipped cream.
Beside their delicious pumpkin taste, these pots de crème have several other advantages for cooks. They can be prepared two days ahead and kept refrigerated until needed. (You’ll just need to top each one with whipped cream at the last minute.) Plus, a single recipe yields twelve servings, enough for a crowd. So, keep these scrumptious creations in mind when you plan your menu for November 22th.
Happy Thanksgiving to everyone!