We decided to cook up something devilishly decadent for Halloween, and this Pumpkin Pot de Creme seriously delivered. We gave it a Mab & Stoke twist with antioxidant rich (and seasonally appropriate) pumpkin and an herbal boost of Mab Tabs. It’s like pumpkin pie in a jar of silky custard goodness. Herbal infused foods tend to lean on the health food side of the aisle, but there’s no reason you can’t have your daily dose of herbs inside a delectable treat. 

Herbal Actions:
Ginger: With over 700 individual compounds in a piece of ginger, this root is extremely high in antioxidants, an excellent digestive aid and has been used for centuries to address inflammation.

Pumpkin: This squash delivers an ample supply of beta carotene, an antioxidant that benefits eye health and helps to protect your skin from sun damage. It’s also rich in Vitamin C, an antioxidant that supports collagen production, and potassium, an essential mineral for muscle function and digestion.  

Cinnamon: A carminative spice used around the globe for centuries to aid digestion. Loaded with antioxidants, it is known to deliver significant anti-inflammatory benefits.

Ingredients:
1/2 cup pumpkin puree 
2 Mab Tabs (optional)
2 tablespoons pure maple syrup 
1/2 teaspoon cinnamon 
1/2 teaspoon ginger
1/2 teaspoon vanilla extract
2 egg yolks + 1 whole egg 
1/2 cups heavy cream 
3 tablespoons brown sugar 
Whipped cream for serving

Directions:
Add pumpkin puree, Mab Tabs, maple syrup, spices, and vanilla extract into a blender. Leave the lid off for now as you’ll be adding the cream and sugar mixture to this later. 

Pour cream and brown sugar into a small saucepan. Whisking frequently, bring to a gentle boil over medium heat. Remove from heat.

In a medium bowl, whisk together the egg and egg yolks. Temper egg by very gradually adding in the heated cream and sugar. Whisk thoroughly and add the mixture back into the saucepan. 

Cook over medium heat, stirring constantly with a heatproof spatula until the mixture is thick enough to coat the back of the spatula, about 4-5 minutes.

Quickly remove from heat and pour into the blender. Blend on high until well mixed and smooth. Use the spatula to scrape down sides as needed. 

Evenly distribute custard into 4 ramekins, jars, or small teacups. Refrigerate until set, about 2 hours.

When ready to serve, whip up some fresh whipped cream for topping. Enjoy!