Pumkin Pot De Creme Filled with warming spices, these pots de creme are a pretty way to ring in fall and the holiday season. Baked in adorable individually­sized cocottes, they save you the hassle of making a pie. Don't worry crust-lovers-these pots de creme are sprinkled with amaretti, Italian almond cookies, for a toothsome crunch. If you are able, make these the day before serving them so there is time for the flavors to mingle.
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2 cups half-and-half
½  cup packed light
Brown sugar 
I cup canned solid-pack pumpkin (not pumpkin Pie puree) 
6 large egg yolks 
I teaspoon ground cinnamon Pinch of ground cloves 
Pinch of freshly grated nutmeg 
Pinch of salt 
I cup heavy cream 
3 tablespoons maple syrup 
3 amarettl cookies, crumbled



  1. Make the pots de creme: Preheat the oven to 325°F. In a petite French oven, whisk the half-and-half,¼ cup of the brown sugar, and the pumpkin. Bring to a simmer over medium heat, then remove from the heat and keep warm.
  2. In a medium bowl, whisk together the egg yolks, the remaining¼ cup brown sugar, the cinnamon, cloves, nutmeg, and salt. Slowly pour in the half-and-half mixture, whisking constantly. Divide the mixture among 
    6 mini cast-iron cocottes. Place the cocottes in a large cast-iron roasting pan and carefully fill with water to come halfway up the sides of the cocottes. 
  3. Bake until the custard is just barely set in the middle, 45 to 50 minutes. Remove the pan from the oven and remove the cocottes from the roasting pan. Allow to cool to room temperature. Cover and place in the refrigerator for at least 3 hours, until fully chilled. 
  4. Make the whipped topping: In the bowl of a stand mixer, combine the cream and maple syrup and whip until soft peaks form. Top each cocotte with a dollop of whipped cream and some amaretti cookie crumbles 
    to serve.