All the recipes by the chef Gordon Ramsay
I’ve got a confession to make. For all my pumpkin mania, for all the time I spend dreaming up new ways to enjoy pumpkin from the beginning of September through the New Year, and in spite of what can only be called my pumpkin fetish, I’ve never, ever, really liked pumpkin pie, the mother of all pumpkin foods. It just never did anything for me. So I’m happy to report that I’ve come up with a pumpkin pie alternative…I love these little pot de crèmes, they are silky and light as air. They’ll give you the same wonderful seasonal thrill of pumpkin pie, the same flavors and aromas you’re used to but in cute little ‘pot’ form. (Pot is pronounced “poe” by the way.)
Pot de crèmes are very French, and very old. They are looser than flan or creme brulee, finer textured than pudding, lighter than mousse. The cream and milk are heated, then slowly added to beaten egg yolks and sugar, strained, and finally slow baked in a water bath. Because of that low and slow baking, I figured sturdy tea cups would survive the time in the oven. I used pressed glass punch cups which can be found at thrift stores for practically nothing. Espresso cups or small size canning jars would work great, too. The key is that you want them to be very small, since their diminutive size is one of the defining characteristics of pots.
You can’t have pot de crème without whipped cream. It just isn’t done. So for these I whipped heavy cream with some maple syrup and a dash of maple extract. A sprinkle of freshly grated nutmeg on top and you’ve got yourself one very elegant dessert. One that you can make ahead, by the way, since it’s meant to be served chilled.
Pumpkin Pot de Crème with Maple Whipped Cream
What You Will Need
Instructions
2.2
http://theviewfromgreatisland.com/2013/10/pumpkin-pot-de-creme-with-maple-whipped-cream.html
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The combination of the light pumpkin with the hint of maple was really good, I highly recommend trying this one. When it comes to pumpkin, I’d rather have a ‘pot’ than a pie any day.
This cake is one of those recipes that looks really fancy and tastes delicious, but is extremely easy to make! The cake recipe is based on a cake mix and both the cake and the filling have a light, pumpkin flavor. I’m not even a huge pumpkin fan, but I had several slices of this cake…it is soooo good!
Pumpkin Torte
Cake:
1 yellow cake mix
1 can (15 ounces) pumpkin (use 1 cup in cake and reserve rest of can for filling)
1/2 cup milk
4 eggs
1/3 cup canola oil
1 tsp pumpkin pie spice
Beat ingredients with electric mixer for about 2 minutes until well mixed. Pour into 2 greased 9-inch round pans and bake at 350 for 25-30 minutes. Cool on wire racks.
Filling:
8 ounces cream cheese
1 cup powdered sugar
16 ounces Cool Whip
Remaining pumpkin
1/2 tsp pumpkin pie spice
Beat the cream cheese and then add the powdered sugar, pumpkin and pumpkin pie spice. Beat until smooth and then fold in the Cool Whip.
Once cakes are completely cooled, cut each cake horizontally into two layers. Place bottom layer on a serving plate and spread with 1/4 of the filling. Repeat layers 3 times and then drizzle with caramel topping. Keep in the refrigerator until ready to serve. Enjoy!
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