Peanut Butter Pumpkin Spice Pots de Creme Recipe

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Ingredients

	1 c whole milk
	1 c heavy cream
	6 large egg yolks
	1/2 c granulated sugar
	1/2 c powdered sugar - 1T tapioca flour
	2 tsp. pumpkin pie spice
	1 tsp. vanilla extract
	1 c creamy peanut butter (no sugar)
	optional garnish- fresh whipped cream

optional garnish - vanilla spiced sugar or vanilla orange sugar


Instructions


In medium sized sauce pot, combine milk, heavy cream, granulated sugar and egg yolks. Whisk well to combine and heat over medium-low heat. Once combined, add in powdered sugar and tapioca flour. Stir constantly until mixture is thickened and until just before mixture comes to a boil (about 6 minutes).


In blender, add creamy peanut butter and pumpkin pie spice. Pour hot custard mixture over the top. Blend mixture with spout vented and covered with kitchen towel until smooth. Scrape down sides of blender as needed with rubber spatula.


Pour mixture into heat-proof ramekins or dessert cups and refrigerate until set (6 hours or overnight).




Serving Suggestions

Serve with fresh whipped cream and a sprinkling of flavored sugar if desired

Originally Submitted 11/9/2015

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