Cool down with our Chocolate Chip Pumpkin Pots De Crème. Made with HERSHEY'S CHIPITS Dark Chocolate chips, this recipe is perfect for any occasion!
Preheat the oven to 350°F (180°C).
Whisk eggs with pumpkin, cream, brown sugar, fresh ginger, cinnamon, allspice, ground ginger, nutmeg and salt. Stir in 3/4 cup (175 mL) chocolate chips.
Be sure to use pure puréed pumpkin instead of a seasoned pie filling.
Divide mixture equally between 8 ramekins or custard cups. Top each ramekin with an equal amount of remaining chocolate chips.
Set in roasting pan. Add enough boiling water to come half way up sides of ramekins. Cover tightly with foil.
Bake for 40 to 45 minutes or until tops are lightly browned and filling is set.
Remove from water; cool to room temperature on a rack. Chill for at least 4 hours or for up to 1 day. Serve with whipped cream if using.
For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.