Pumpkin Pots de Crème with Amaretti-Ginger Crunch

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.

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    309 calories; 27 grams fat; 16 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 2 grams protein; 116 milligrams cholesterol; 46 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 – 12 servings

Preparation

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.
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.
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.

1 hour