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Chocolate Chip Pumpkin Pots De Crème Recipe

Details

Time
4 hours 40 minutes
Skill Level
Intermediate
Yields
8 servings

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!

Ingredients & Directions

Bake Time
40 minutes
Chill Time
4 hours

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2
    eggs
  • 1 1/2 cups
    canned pure pumpkin purée (375 mL)
  • 3/4 cup
    light cream (5%) (175 mL)
  • 1 cup
    lightly packed brown sugar, preferably dark (250 mL)
  • 1 tbsp
    minced fresh ginger (15 mL)
  • 1 tsp
    ground cinnamon (5 mL)
  • 1/4 tsp
    ground allspice, ginger, nutmeg and salt (each) (1 mL)
  • 1 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips (divided) (250 mL)
  • whipping cream (optional)

Directions

Equipment Needed 
oven and stovetop Oven & Stovetop
ramekins (8) Ramekins
measuring cups Measuring Cups
whisk Whisk
mixing bowl Mixing Bowl
roasting pan Roasting Pan
wire rack Wire Rack
refrigerator Refriegerator
1

Preheat the oven to 350°F (180°C).

2

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.

Tip

Be sure to use pure puréed pumpkin instead of a seasoned pie filling.

3

Divide mixture equally between 8 ramekins or custard cups. Top each ramekin with an equal amount of remaining chocolate chips.

4

Set in roasting pan. Add enough boiling water to come half way up sides of ramekins. Cover tightly with foil.

5

Bake for 40 to 45 minutes or until tops are lightly browned and filling is set.

6

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.

Tip

For an even greater burst of chocolate taste, substitute HERSHEY'S CHIPITS Baking Chips with HERSHEY'S CHIPITS Chunks.