I still have a hard time grasping the concept of celebrating Thanksgiving in October. Now that we have an official Canadian living under our roof (Baby Huff), I better embrace it. Somehow we are already deep into fall and I don't even remember how we got here. The leaves outside are turning the most beautiful fiery red and we've been forced to take out extra blankets and heavier sweaters. Fall is my favourite, and I am so excited to share it with my little one (plus, he is soooo cute in his winter hat and sweat pants - hehe).
As most of us are, I am all about the pumpkin spice. However, I know I am a grown-up now because I find PSL's too sweet. Yea, I have a baby and our last big purchase was a nice family couch, but I think this is the true test of adulthood, lol. Instead, I took the lovely flavours of pumpkin spice and turned them into this creamy, sophisticated treat.
When developing new recipes, I usually start by incorporating seasonal ingredients, followed by paring different textures. I have an affinity for custard desserts, and just knew the creaminess of pumpkin would blend perfectly into this rich no bake pumpkin pot de creme. For a bit of crunch with each bite, crushed gingersnaps make for the perfect garnish for these little puddings. Sweetened with a bit of maple syrup and subtly spiced with warm flavours of cinnamon and nutmeg, these no-bake, individual desserts are perfect for Thanksgiving or any other upcoming holiday get together.
So while I won't be cooking up a full turkey with the works for just the three of us nor will I need to bake multiple pies and treats (although I'll probably still want to), at least I know there will be something pumkin-y for my little family to celebrate with. Happy Canadian Thanksgiving!
For the No Bake Pumpkin Pot de Creme1 ½ cups heavy cream
2 egg yolks
1 whole egg
3 tablespoons brown sugar
½ cup pumpkin puree
3 tablespoons pure maple syrup
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon vanilla bean paste or vanilla extract
½ cup crushed gingersnap cookies
Place heavy cream and sugar in a medium saucepan. Whisking intermittently, heat over medium until the sugar dissolves and cream comes to a slight boil. Remove from heat.
In a medium heat-safe bowl, whisk together the egg and egg yolks. Gradually temper in the heated cream mixture. Whisk to combine. Pour the egg-cream mixture back into the saucepan and cook over medium heat. Stir with a wooden spoon until the custard is thick enough to coat the back of the spoon, about 5 minutes.
Remove from heat and stir in the pumpkin, maple, cinnamon, nutmeg, and vanilla. Whisk until completely smooth or use an immersion blender for about 45-60 seconds until thoroughly combined.
Evenly distribute custard into 4-6 ramekins, jars, or other small serving dishes. Refrigerate until set, about 2-3 hours. Serve with crushed gingersnap cookies.