Ginger Meyer Lemon Bars
Eggnog-Pumpkin Butter Pots de Creme Recipe
If pumpkin pie is your weakness, you’re going to LOVE our Cloverlicious seasonal recipe for Eggnog-Pumpkin Butter Pots de Creme. This sophisticated spin on the classic holiday favorite was created for us by Bay Area blogger, Karen Pavone, at Farminista’s Feast. Her creamy baked custards have all the flavor of pumpkin pie, but without the crust, which makes them a delicious gluten-free alternative to the traditional dessert.
The secret is a combination of canned organic pumpkin and spiced pumpkin butter, mixed with Clover Cage Free Brown Eggs and our special 100th Anniversary Clover Organic Eggnog. The natural spices and sweetness in the eggnog-pumpkin butter blend eliminates the need to add more sugar or spice.
For a festive presentation, bake and serve them in recycled yogurt jars or small (4 oz.) mason jars. Traditional ramekins are also a great option. These easy-to-make pots de creme will be an instant family favorite and an elegant addition to your holiday party menu.
We recommend making this recipe in the morning so the pots de creme have time to cool and chill in the refrigerator before serving. Simply top with a dollop of fresh whipped Clover Organic Cream and drizzle with warm salted caramel sauce. If you’re feeling decadent, add a sprinkle of crushed ginger snap cookies (omit if you are gluten-free). Then grab a spoon and prepare to swoon!
Ingredients
- 1/2 cup pumpkin butter
- 1/2 cup organic canned pumpkin
- 1/2 cup Clover Organic Farms Eggnog
- 4 large Clover Cage Free Brown Eggs
- 2 large egg whites
- Pinch sea salt
- Boiling water
Topping:
- 1 cup heavy Clover Organic Heavy Whipping Cream, whipped until slightly stiff
- Prepared salted caramel sauce (warm enough to drizzle)
- Gingersnap cookies, crumbled into small bits (*omit for gluten-free)
Directions
1
Preheat oven to 325.
2
Combine pumpkin butter, canned pumpkin and Clover 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 cookie crumbles if desired.
