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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!