However, this year I may vary things just a bit by making pumpkin pot de creme instead of pumpkin pie. (Who am I kidding, I will probably just make both and we will be eating pie for breakfast for days). They are like a creamier version of a pumpkin pie, minus the crust. An elegant take on the traditional flavors that also eliminates the need to fuss with a pie crust. I made them using a custard-y pumpkin from the farmers market, but it will be just as good made with canned pumpkin. I didn’t think of it until I had eaten all the pot de creme I had, but a topping of burnt sugar like a creme brulee would be a fantastic addition as well.
I like using small three ounce ramekins for these, especially if serving them as part of a larger dessert selection, but if using larger ramekins simply increase the baking time.
Pumpkin Pot de Creme
yield: approximately 15 3 oz servings
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz) pumpkin puree
6 tablespoons Better than Milk soy milk powder (if using another brand use the amount of powder called for to make 3 cups)
1 1/2 cups water
Preheat oven to 375. Mix the sugar, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in pumpkin and sugar mixture. Combine soy milk powder and water in a medium bowl and whisk until no lumps remain. Gradually stir soy mixture into the pumpkin mixture. Pour into ramekins.
Place the ramekins in a large ovenproof dish. Pour hot water into the dish until it comes half way up the side of the ramekins. Cover the whole pan with foil and place in the oven.
Bake for 25 minutes. The pot de creme is done when the edges are set and the center is still a bit jiggly, since it will continue to cook as it cools. Remove the pan from the oven and carefully transfer the ramekins to a cooling rack using tongs. Let cool to room temperature and then chill before serving. (Can be made one day ahead)