Fall Pumpkin Chocolate Desert

Oct 2015
Cooking with the seasons is a great way to incorporate sustainable food habits into your kitchen. October is certainly a pumpkin time of year and I couldn’t resist incorporating it into one of my favorite deserts: a pumpkin chocolate pot de creme. As a Stonyfield blogger, I love using their organic products whenever I can in my recipes. The whipping cream adds something special to this dish and as it’s so rich, a little goes a long way.
pumpkin chocolate pot de cremeThis super simple fall pumpkin chocolate desert certainly sounds elegant and refined. And my philosophy when you are going to indulge has always been go big or go home! The unusual addition of the chocolate combines a fudgy bottom that mixes perfectly with the pumpkin flavor
stonyfield organic whipping cream
roasted organic sugar pumpkin
water bath for pumpkin chocolate pot de creme
Pumpkin Pot de Crème with Chocolate Crust and Spiced Whipped Cream
1/3 box of chocolate wafers {approx. 16 cookies}
2 T. butter-melted
2 T. crystallized ginger
1 pint Stonyfield Organic Heavy Whipping Cream
½ c. whole milk
3/4c. pumpkin puree
1 t. vanilla extract
1t. cinnamon
1/2t. nutmeg
1/2t. ground ginger
1/4t. ground cloves
5 egg yolks
3 T. sugar
Chocolate Crust
  • Process wafers and 1T. crystallized ginger in a food processer until fine crumbs. Add butter and process again until mixed.
  • Press a heaping T. of the crumb mixture into each of 6 8oz oven proof containers (I used jelly jars) and press down with a spoon.
  • Save remaining crumbs and additional T. of crystallized ginger for garnish

Pot de Crème

  • Preheat oven to 350
  • Mix together the cinnamon, nutmeg, ginger and cloves in a small bowl.
  • Heat 1 1/4 c. whipping cream and milk in a saucepan over medium heat. Do not let boil. When the mixture begins to steam, remove from heat and whisk in the pumpkin puree and 1¼ t. of the spice mixture and vanilla. (the remaining spice is for the whipped cream).
  • Using a mixer, whip the yolks and sugar in a separate bowl until they become pale yellow and thick, approx. 4 minutes.
  • Add the warm pumpkin mixture in a slow steady stream to the egg yolks. Whisk continuously to combine and then whisk for an additional minute.
  • Carefully fill your jelly jars ¾ full. Place the six baking containers into a roasting pan. Fill the roasting pan with hot water to come up ½ way on the jelly jars. Bake on the center rack of the oven for 30-40minutes. The center will be slightly jiggly.
  • Let cool for 1 hour and place overnight in the fridge. They can be made ahead several days

Whipped Cream

  • Whip remaining ¾ c. Stonyfield Organic Whipping Cream until forms stiff peaks. Add in remaining spice mixture. Place a generous dollop on each desert and garnish with crystallized ginger and cookie crumbs. Serve immediately and enjoy.
pumpkin chocolate pot de creme with crystallized ginger