Pumpkin Posset 🎃
I’ve “posseted” lemon, passionfruit, satsumas, and now…PUMPKIN! 🎃 If you’re new here, posset is an old-time English dessert made of three main components: heavy cream, sugar and acid. The acid curdles the cream to create a creamy, “set” texture. See how it’s made here.
Makes 2 Pumpkin Possets
Time: 1.5 hours active time, plus 6 hours or overnight rest
Ingredients
3 sugar pumpkins or 1/2 cup of canned puree and 2 sugar pumpkins
1 tbsp. canola oil
2 1/2 cups heavy cream, divided
3/4 cup granulated sugar
3 tbsp. apple cider vinegar
Sprinkle of pumpkin pie spice
6 pumpkin seeds for garnish
Make it!
*skip steps 2-4 if using canned pumpkin
Slice all three sugar pumpkins in half shortways. Scoop out the guts and dispose (or make toasted seeds!). Wrap two of the three pumpkins in plastic and store in the fridge.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and brush the exposed pumpkin flesh of the third pumpkin with canola oil. Place the halves face down on the parchment and prick a few small holes in the outside to allow them to steam. Bake for 40 minutes, until tender. Cool completely.
Scoop out the roasted pumpkin and discard the skins. Add the pumpkin into a food processor or blender. While blending, slowly stream in 1/2 cup heavy cream. Blend until very smooth. Obtain 1/2 cup for the recipe and save the rest for a PSL?!
In a large sauce pot or dutch oven, combine the heavy cream and sugar over medium until sugar dissolves. Turn heat up to medium-high and bring cream to a boil, stirring constantly. Boil for 3 minutes, stirring (adjust heat down if the mixture threatens to boil over). Pull pot off heat and whisk in the pumpkin puree, apple cider vinegar and a few sprinkles of pumpkin pie spice. Let sit for 10 minutes.
After sitting, whisk mixture vigorously (you’ll see that its already starting to coagulate) and pour into the prepared pumpkin “bottoms.” Add three pumpkin seeds for decoration. Fit pumpkin “top” on top and chill for a minimum of 5 hours, or overnight.
