Pumpkin Posset Recipe

Silky pumpkin spice posset served in maple-brushed mini pumpkins over a layer of maple pumpkin puree. It sets in the fridge with no egg yolks and no baking dish.

Course Dessert

Cuisine American

Keyword chilled, creamy, maple, pumpkin

Prep Time 30

Cook Time 5

Chilling Time 4

Servings mini pumpkins

Calories 281kcal

Author Bon Appeteach

Ingredients

Mini Pumpkins

8 Mini Pumpkins
1 Tbsp. Maple Syrup for brushing

Pumpkin Posset

1/2 cup Pumpkin Puree
1 Tbsp. Maple Syrup
1/4 tsp. Pumpkin Pie Spice
Pinch of Salt
2 cups Heavy Cream
1/2 cup Granulated Sugar
2 Tbsp. Pure Maple Syrup
1 1/2 tsp. Pumpkin Pie Spice
1 tsp. Vanilla Extract
3/4 tsp. Citric Acid dissolved in 2 Tbsp. Water

Brûlée Topping (optional)

Granulated Sugar as needed

Instructions

Preparing and Carving the Pumpkins

Microwave each mini pumpkin on its own in 30 second increments. After the first 60 seconds total, poke a few holes in the edge where you plan to cut the top off so steam can escape. Most pumpkins are ready after 3 to 4 rounds.
Cool for a minute, cut the tops off, and scoop out the seeds and strings.
Brush the inside of each pumpkin with maple syrup. Roast at 350°F for 10 minutes.
Cool completely to room temperature. Set upright in a muffin tin or on a baking sheet so they sit flat and stable.

Preparing the Pumpkin Posset

Cook the pumpkin puree: 1 Tbsp. maple syrup, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a small saucepan over medium heat for 2 to 3 minutes. Make sure to keep stirring so it doesn't burn.
Next, slowly stir in the 2 cups of heavy cream, 1/2 cup of sugar, 2 Tbsp. maple syrup, and the additional 1.5 tsp. of pumpkin pie spice in a saucepan over medium heat.
Bring the entire mixture to a gentle simmer (small bubbles- not boiling), stirring until the sugar dissolves. Lower the heat and bubble gently for 5 minutes, stirring often.
Remove from the heat and stir in the vanilla. Cool for 5 minutes.
Combine the citric acid with the water and stir to dissolve. Whisk in the citric acid slowly into the posset mixture for 30 seconds. The posset should coat the back of a spoon and hold a line if you draw your finger through it (a great way to test that it has begun to thicken).

I find it easier to pour the posset into the pumpkins by using a larger liquid measuring cup or any heat-proof dish with a spout. You can also ladle the posset in as well.

Carefully pour the warm posset mixture into each small pumpkin or ramekin. Allow the posset to set at room temperature for 45-60 minutes before chilling. I recommend chilling for a minimum of 4 hours or overnight (I often leave mine uncovered in the fridge so it doesn't damage the top of the posset as it sets).

Brulee Topping (Optional)

Right before serving, sprinkle a thin layer of sugar over the top of each posset. Use a kitchen torch to melt the sugar until deep golden brown. Let it sit for 1 minute so the caramel hardens, then serve right away.

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