This super simple dessert certainly sounds elegant and refined. When you are going to indulge go big or go home. The unusual addition of the chocolate combines a fudgy bottom that mixes perfectly with the pumpkin flavor. Pumpkin Pot de Creme with Chocolate Crust and Spiced Whipped Cream Go to recipes By Stonyfield Vegetarian Desserts European Pumpkin FallThis super simple dessert certainly sounds elegant and refined. When you are going to indulge go big or go home. The unusual addition of the chocolate combines a fudgy bottom that mixes perfectly with the pumpkin flavor. Ready In: 1 hour 10 minutes Level: Medium Prep: 30 minutes Cook: 40 minutes Yields: 6 Servings Print RecipeIngredients1/3 box chocolate wafers (approx. 16 cookies)2 Tbsp butter (melted)2 Tbsp crystallized ginger1 pint Stonyfield Organic Heavy Whipping Cream1/2 c Stonyfield Organic Whole Milk3/4 c pumpkin purée1 tsp vanilla extract1 tsp cinnamon1/2 tsp nutmeg1/2 tsp ground ginger1/4 tsp ground cloves5 egg yolks3 Tbsp sugardirectionsChocolate CrustStep 1Process wafers and 1 tbsp. crystallized ginger in a food processor until fine crumbs. Add butter and process again until mixed.Step 2Press a heaping tbsp. of the crumb mixture into each of the 6, 8oz oven proof containers (I used jelly jars) and press down with a spoon.Step 3Save remaining crumbs and additional tbsp. of crystallized ginger for garnish. Pot de CremeStep 1Preheat oven to 350°.Step 2Mix together the cinnamon, nutmeg, ginger and cloves in a small bowl.Step 3Heat 1 ¼ cup whipping cream and milk in a saucepan over medium heat. Do not let boil. When the mixture begins to steam, remove from heat and whisk in the pumpkin puree and 1¼ tsp of the spice mixture and vanilla. (the remaining spice is for the whipped cream).Step 4Using a mixer, whip the yolks and sugar in a separate bowl until they become pale yellow and thick, approx. 4 minutes.Step 5Add the warm pumpkin mixture in a slow steady stream to the egg yolks. Whisk continuously to combine and then whisk for an additional minute.Step 6Carefully fill your jelly jars ¾ full. Place the six baking containers into a roasting pan. Fill the roasting pan with hot water to come up ½ way on the jelly jars. Bake on the center rack of the oven for 30-40minutes. The center will be slightly jiggly.Step 7Let cool for 1 hour and place overnight in the fridge. They can be made ahead several days. Whipped CreamStep 1Whip remaining ¾ c. Stonyfield Organic Whipping Cream until forms stiff peaks. Add in remaining spice mixture. Place a generous dollop on each desert and garnish with crystallized ginger and cookie crumbs. Serve immediately and enjoy.