Pumpkin Butter Pots De Creme


If you like pumpkin pie you’re going to LOVE my recipe for Pumpkin Butter Pots de Creme. These rich, flavorful custards have no crust which makes them a perfect gluten-free alternative to traditional pie. They are easy to make, and serve. All you need is a spoon!


I use a combination of canned organic pumpkin and spiced pumpkin butter blended with creamy eggnog which eliminates the need to add sugar or spice.

For a beautiful presentation, I bake them in recycled yogurt jars, but traditional ramekins or small (4 oz.) mason jars work equally well.

I recommend making them in the morning so they have time to cool and chill in the refrigerator. To serve, top with a dollop of fresh whipped cream and a drizzle of warm salted caramel sauce. If you’re feeling extra decadent, add a sprinkle of crushed ginger snap cookies (omit if you are gluten-free). Your guests will swoon!


Farminista’s Pumpkin Butter Pots de Creme (makes 6 servings)

Printable recipe: Farminista’s Pumpkin Pots de Creme

Prep time: 15 minutes; Bake time: 25-30 minutes


  • 1/2 cup pumpkin butter (I used Trader Joe’s brand)
  • 1/2 cup organic canned pumpkin
  • 1/2 cup eggnog (I recommend Clover Stornetta)
  • 4 large eggs
  • 2 large egg white
  • pinch sea salt
  • boiling water


  • 1 cup heavy whipping cream, whipped until slightly stiff
  • prepared salted caramel sauce (warm enough to drizzle)
  • gingersnap cookies, crumbled into small bits (I used Trader Joe’s Triple Ginger Cookie Thins) *omit for gluten-free.


  1. Preheat oven to 325*.
  2. Combine pumpkin butter, canned pumpkin and eggnog in a medium-sized bowl. Whisk to combine.
  3. In a separate bowl, whisk the eggs, egg white, and salt together. Add to the pumpkin mixture and whisk to blend.
  4. Pour batter evenly into baking cups or ramekins (3/4 full).
  5. Place ramekins in an oven-proof baking dish. Carefully pour boiling water into the dish around the ramekins about half way up the sides.
  6. Place baking dish on the center rack of the oven and bake for 25-30 minutes until the custards are set.
  7. Carefully remove the dish from oven (the water will be extremely hot) and place ramekins on a rack to cool. Once cooled, chill in the refrigerator for at least three hours.
  8. Top with a spoonful of fresh whipped cream. Drizzle with warm caramel sauce and top with gingersnap bits if desired.


Categories: Desserts, Holiday Recipes, Seasonal Recipes, SLOW FoodTags: , , , , , , , , ,


  1. I love it just looking at your beautiful photos.

  2. What a nice change from the usual – pumpkin makes it special.

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