Pumpkin Pot De Creme Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 29, 2007
A very nice autumnal dessert. I had to cook it in the oven for about 55 minutes to get it to firm up. I'm not a big fan of maple syrup so I substituted caramel sauce. Seemed to be a hit.
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Cooking Level: Intermediate

Home Town: Montesano, Washington, USA
Living In: Woodinville, Washington, USA

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Reviewed: Nov. 26, 2008
I am making this recipe for Thanksgiving -- but direction #5 does not indicate if they should be taken from oven and allowed to sit another 30 minutes, or remain in oven? Maybe turn oven off and let sit another 30 minutes? Directions aren't clear -- I would think remove from oven and allow to sit??
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Photo by Rae
Reviewed: Jan. 15, 2012
Very good. I baked mine about 45 minutes turned the oven off and let them set in there for about 15 minutes then removed them from the oven. Loved the toasted pecans and maple on top. If I made this again I think I would whip up a little bit of whipped cream for the top as well. Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Sierra Vista, Arizona, USA
Reviewed: Jan. 27, 2011
Easy recipe loaded with sweet smelling spice in the kitchen. The maple syrup with pecans added nice texture and additional flavor. Highly recommend!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Arlington, Texas, USA

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Reviewed: Jul. 15, 2013
Very tasty. The mix needs to be blended very thoroughly or the texture is a bit gritty and uneven.
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