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Pumpkin Pot de Creme


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Pumpkin Pot de Creme


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Pumpkin Pot de Creme


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


15 Servings


  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 15 ounce can pumpkin puree
  • 6 tablespoons Better than Milk soy milk powder (if using another brand use the amount of powder called for to make 3 cups)
  • 1 1/2 cups water


Preheat oven to 375. Mix the sugar, cinnamon, ginger and cloves in a small bowl. Beat the eggs in a large bowl. Stir in pumpkin and sugar mixture. Combine soy milk powder and water in a medium bowl and whisk until no lumps remain. Gradually stir soy mixture into the pumpkin mixture. Pour into ramekins.

Place the ramekins in a large ovenproof dish. Pour hot water into the dish until it comes half way up the side of the ramekins. Cover the whole pan with foil and place in the oven.

Bake for 25 minutes. The pot de creme is done when the edges are set and the center is still a bit jiggly, since it will continue to cook as it cools.

Remove the pan from the oven and carefully transfer the ramekins to a cooling rack using tongs. Let cool to room temperature and then chill before serving. (Can be made one day ahead)


About Shoshana Ohriner


Shoshana is the creator and author of two popular blogs�Couldn't Be Parve, specializing in naturally delicious dairy-free desserts, and Paleo Kosher Kitchen, focusing on healthy Paleo recipes. Her recipes have been published in a variety of newspapers, magazines, cookbooks and websites. She lives in California with her husband and three little boys.




One Response to Pumpkin Pot de Creme

  1. avatar says: Judith

    Can I use 1.5 cups almond milk instead of water and leave out the soy milk powder?

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