Warm Sweet Pumpkin Cream Cups with Roasted Orange and Crunchy Oat-Pepita Crumbs
An original, comforting dessert served in small cups: a smooth spiced pumpkin-vanilla cream topped with roasted orange segments and a crunchy oat and pumpkin seed crumb. It balances sweetness, brightness, and texture in every spoonful.
Ingredients
- 300 g pumpkin puree (without sugar added)
- 400 ml whole milk
- 180 ml heavy cream
- 90 g brown sugar (divided)
- 4 units egg yolks
- 18 g cornstarch
- 5 ml vanilla extract
- 2 g ground cinnamon
- 1 g ground ginger
- 1 g fine salt
- 2 units oranges (peladas a vivo and in wedges)
- 30 g butter (divided)
- 60 g rolled oats
- 40 g pumpkin seeds (pepitas)
- 20 g all-purpose flour
- 15 ml honey
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 190 °C / 375 °F. Arrange the orange segments on a small baking tray, sprinkle with 20 g of the brown sugar, and dot with 10 g of the butter. Roast for 12 to 15 minutes, until glossy and lightly caramelized. Set aside warm.
- 2
2. In a bowl, whisk the cornstarch with the egg yolks and 60 ml of the milk until smooth and lump-free.
- 3
3. In a saucepan, combine the remaining milk, heavy cream, pumpkin puree, the remaining 70 g brown sugar, vanilla, cinnamon, ginger, and salt. Cook over medium heat, stirring, until the mixture is hot but not boiling.
- 4
4. Slowly pour some of the hot mixture into the yolks while whisking constantly to temper them. Return everything to the saucepan and cook over medium-low heat, stirring constantly, for 4 to 6 minutes, until the cream thickens and coats the back of a spoon.
- 5
5. Divide the pumpkin cream among 6 heatproof cups or ramekins. Keep the cups warm while you prepare the crunchy topping.
- 6
6. Lower the oven temperature to 175 °C / 350 °F. In a bowl, mix the rolled oats, pumpkin seeds, all-purpose flour, honey, and the remaining 20 g melted butter. Spread the mixture on a lined baking tray.
- 7
7. Bake the oat-pepita mixture at 175 °C / 350 °F for 10 to 12 minutes, stirring once halfway through, until golden and crisp. Let it cool for 5 minutes so it firms up.
- 8
8. To serve, top each cup with a few roasted orange segments and a little of their juice, then finish with a generous spoonful of crunchy oat-pepita crumbs. Serve warm.
Chef tips
For an even smoother texture, blend the hot pumpkin mixture before thickening it, then strain it. Add the crumbs just before serving to keep their crunch.
Substitutions
You can swap the orange for mandarin segments. Pumpkin seeds can be replaced with sunflower seeds if desired, though the flavor will change. The cream can be replaced with half evaporated milk and half whole milk for a lighter version.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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