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Pumpkin Pots de Crème with Candied Pecans

Pots de Crème are very much like a Brulee, except there isn't that crunchy sugar that is done with a blow torch. These are easily made with a whisk, and gently baked in a water bath. The candied pecans are a nice touch, but not mandatory. These are like naked pumpkin pie (no crust). Just the right balance of sweet, perfect to welcome Fall. Recipe comes from "Baking Obsession".


For pots de crème
1 cup canned pumpkin
½ cup light brown sugar, lightly packed
1 cup light cream
2 large eggs
3 large egg yolks
1 tbsp molasses
1 tsp pure vanilla extract
1 tsp ground cinnamon
¼ tsp fresh grated nutmeg
¼ tsp ground cloves
½ tsp salt
For candied pecans
1 tbsp honey
2 tbsp light corn syrup
tbsp sugar
¾ tsp salt
¼ tsp (generous) freshly ground black pepper
tsp cayenne pepper
¼ tsp cinnamon
cups pecan pieces

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