I have a hunch that this Maple Pumpkin Pots De Crème (with gingersnap cookie crumble and dark rum whipped cream) is going to be your new favorite dessert this fall; it might even replace pumpkin pie at your dessert table this Thanksgiving.
The pots de crème are made like a classic egg custard, slowly cooked until thickened, then chilled until firm. Custards can either bake or chill until set. I prefer the chilling method since the egg is fully cooked while the custard is cooking in the pan, so the recipe takes a shorter time to be made.
The crumbled gingersnap between the custard and the rum whipped cream adds an extra element of spice and crunch—that is if you don’t eat them all before you add them to the custards. Wait until just before serving to add the gingersnap crumbles so they don’t get soggy in the refrigerator.
This recipe makes 4 to 6 servings, depending on the size of the glasses or ramekins you use; it’s also an excellent dessert for those who love pumpkin but aren’t fond of pumpkin pie. As for the dark rum whipped cream? It’s simply a must-have addition. Don’t forget the sprinkle of freshly-grated nutmeg on top and the piece of gingersnap cookie (for garnish).