Pumpkin-Spice Pots de Crème With Walnut Crumble

Literally translating to “pots of cream” or “pots of custard” in French, there are few desserts as decadent as pots de crème. Although traditionally baked with eggs, here Le Cordon Bleu-trained chef and founder of the dessert kitchen Crumbilicious, Sanah Ahuja is sharing an eggless recipe for pumpkin-spice pots de crème paired with a moreish walnut crumble.

Yes these little numbers are just as creamy as their name would suggest; but the nutty crunch of the crumble is a clever foil to the creamy intensity of the chocolate, while a pinch of homemade pumpkin spice goes a long way in adding a cosy tinge to an otherwise gourmand creation. Filled to the brim in little glass jars, these make for gifts which are as thoughtful as they are impressive, especially during the festive season. Or you could simply stash them in the fridge for yourself, to diligently spoon through on your next night in!

Pumpkin Spice Pots de Crème with Walnut Crumble

6 small-medium glass jars

pumpkin-spice pots de crème


For the Pot de Crème

  • 220g dark chocolate, 54% or 70%
  • 480g fresh cream
  • 85g caster/ granulated sugar
  • 1 tsp pumpkin spice * (optional)

* Homemade Pumpkin Spice

  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

For the Walnut Crumble

  • 20g whole wheat
  • 20g almond flour
  • 40g rolled oats
  • 40g brown sugar
  • 40g butter, cold, cubed
  • 20g walnuts, roasted and chopped


For the Pot de Crème

  • Pre-heat the oven to 140 degrees
  • Melt the chocolate in the microwave or over a double boiler (place it in a heat-proof bowl set over a pan of barely simmering water). Once melted, set aside.
  • Measure the cream, sugar & pumpkin spice in a saucepan**. Bring this to a boil, stirring continuously
  • Pour this over the melted chocolate & stir gently till completely incorporated. Strain into glass jars / glasses / ramekins.
  • Bake at 140 degrees for 12-15 minutes; the pot de crème should be wobbly in the centre when removed.

** For a stronger pumpkin spice flavour, add the spice mix to the cream, cling wrap & refrigerate it the night before / a few hours prior to making this recipe.

For the Walnut Crumble

  • Rub the whole wheat & almond flour with the oats, sugar & butter in a bowl with hand
  • Transfer to a baking tray & bake for 12-15 minutes, till golden & crispy
  • Add the chopped walnuts to this & mix well
  • Pour over the set and cooled pot de crème. Serve and enjoy!
pumpkin-spice pots de crème

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About Sanah Ahuja/ Crumbilicious

Helmed by Le Cordon Bleu-trained chef Sanah Ahuja, Crumbilicious is a dessert studio in Colaba, Mumbai with an entrepreneurial journey that has spanned over 8 years. What started as a home baking venture quickly evolved into a professional kitchen specialising in bespoke desserts crafted with superior ingredients. In addition to seasonal and festive menus, Crumbilicious also has an evolving menu reflecting trends around the world. Don’t miss out on their baking workshops, conducted by Sanah during summer!

Follow their journey @Crumbilicious

We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.

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