Pumpkin Pots de Crème with Amaretti-Ginger Crunch

Name: Pumpkin Pots de Crème with Amaretti-Ginger Crunch
Total time: 1 h
Yield: 10 - 12 servings
Ingredients: 1 cup canned pumpkin puree; 3 cups heavy cream; 1 vanilla bean, split lengthwise; 8 egg yolks; 1/3 cup granulated sugar; 1/4 teaspoon ground cinnamon, optional; 1/8 teaspoon ground nutmeg, optional; 2/3 cup crumbled amaretti cookies; 1 tablespoon finely chopped crystallized ginger

By Julia Moskin

Updated April 13, 2023

Pumpkin Pots de Crème with Amaretti-Ginger Crunch — Andrew Scrivani for The New York Times

Total Time: 1 hour
Rating: 4(43)
Comments: Read comments

It may be Thanksgiving, but to make pumpkin pie is a relatively thankless task. Always invited but often ignored, most pumpkin pies are too heavy to enjoy after a large dinner. Yet the meal is somehow incomplete without it.

Sometimes it's kinder to break up the union of pumpkin and pie. An ethereal custard covered with crunchy cookie crumbs and spicy-sweet ginger plays the pumpkin role with more grace. Traditional pumpkin-pie spices like cinnamon and nutmeg can be used or not, according to the impeccable taste of the cook.

Featured in: Serving Essence of Pumpkin, Instead of the Annual Pie

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Ingredients

Yield:10 - 12 servings

1cup canned pumpkin puree
3cups heavy cream
1vanilla bean, split lengthwise
8egg yolks
⅓cup granulated sugar
¼teaspoon ground cinnamon, optional
⅛teaspoon ground nutmeg, optional
⅔cup crumbled amaretti cookies
1tablespoon finely chopped crystallized ginger

Ingredient Substitution Guide

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Preparation

Step 1
In a heavy saucepan over medium heat, bring pumpkin puree cream and vanilla bean halves to a boil; set aside for 15 minutes, and then remove vanilla bean halves. In a medium metal bowl or the top of a double boiler, combine egg yolks and sugar. Place bowl over a pot of barely simmering water (make sure bottom of bowl doesn't touch water). Whisk constantly until mixture forms a ribbon when you lift the whisk, about 6 or 8 minutes. Be careful not to overheat, or egg mixture could curdle.
Step 2
Whisk in hot pumpkin mixture, and cook over medium heat, whisking often, until mixture has consistency of thick cream, 40 to 50 minutes. Mixture should gently steam; be careful not to overheat. Add cinnamon and nutmeg, if using, and mix well. Strain into a pitcher or a bowl with a pouring lip.
Step 3
Divide mixture among 10 to 12 teacups, ramekins or custard cups. Refrigerate at least 4 hours or up to 2 days. Just before serving combine amaretti crumbs and ginger, and sprinkle on top of each dessert.

Ratings

4 out of 5

43 user ratings

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Comments

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Julia in Loveland1 year ago

How is heavy cream and egg yolks going to be lighter than a pie made with twice as much pumpkin ? Skip the crust and make a custard with the pie filling. Cut down on sugar and use half and half instead of heavy cream.

Beth4 years ago

The final result should be smooth and custard-like, not lumpy like in the photo. It has a deep yellow color. If you can, use farm fresh egg yolks which are dark orange and this will help with the coloring. I kept the vanilla bean in the custard until right before straining it. Since I was using vintage pots with narrow openings and lids and saucers for the custard, I served the amaretti cookies whole with chunks of crystallized ginger on the side of each pot instead of on top.

Andrea in Seattle4 years ago

Did anyone try adding amaretti?

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