Pumpkin Pecan Custard

Pumpkin Pecan Custard
  • PREP TIME
    20 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    55 mins
  • SERVING
    6 People
  • VIEWS
    27

Experience the heartwarming embrace of autumn with this delightful Pumpkin Pecan Custard. A harmonious blend of classic custard and the beloved flavors of pumpkin pie, crowned with a crunchy pecan topping. It's a comforting dessert that's perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    101 mg
  • Fiber
    2 g
  • Protein
    8 g
  • Saturated Fat
    2 g
  • Sodium
    248 mg
  • Sugar
    35 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Custard Preparation (5 minutes): Preheat oven to 350°F (180°C). Lightly grease six 6-ounce (180ml) ramekins and arrange them on a baking sheet. This ensures even cooking and prevents sticking.

Image Step 02
02 Step

Recipe View Mixing the Custard Base (10 minutes): In a medium bowl or a large glass measuring cup, lightly beat the eggs with a fork. Add 2/3 cup brown sugar, 1/2 teaspoon cinnamon, vanilla extract, allspice, ginger, nutmeg, and cloves. Stir in the pumpkin puree until well blended. Gradually stir in the evaporated milk until smooth.

Image Step 03
03 Step

Recipe View Pouring into Ramekins (2 minutes): Evenly pour the custard mixture into the prepared ramekins, filling them almost to the top.

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04 Step

Recipe View First Bake (20 minutes): Bake in the preheated oven for 20 minutes. This initial bake sets the custard slightly.

Image Step 05
05 Step

Recipe View Preparing the Pecan Topping (5 minutes - while custards are baking): In a small bowl, combine 2 tablespoons brown sugar, flour, and 1/4 teaspoon cinnamon. Add the melted butter and stir well. Fold in the chopped toasted pecans.

Image Step 06
06 Step

Recipe View Adding the Topping (2 minutes): After the initial 20-minute bake, carefully remove the ramekins from the oven and sprinkle the pecan topping evenly over each custard.

Image Step 07
07 Step

Recipe View Final Bake (15 minutes): Return the ramekins to the oven and bake for an additional 15 minutes, or until a knife inserted near the center comes out clean. This ensures the custard is fully cooked and the topping is golden brown.

Image Step 08
08 Step

Recipe View Cooling and Serving (10 minutes cooling + serving): Transfer the ramekins to a wire rack to cool slightly. Serve warm or chilled, topped with a dollop of whipped cream if desired.

For best results, use high-quality spices to enhance the flavor profile.
Toast the pecans lightly before chopping to bring out their nutty flavor. You can do this in a dry pan over medium heat for a few minutes, or in the oven at 350°F (180°C) for about 5-7 minutes.
If you don't have ramekins, you can use a similar-sized oven-safe dish, but adjust the baking time accordingly.
Be careful not to overbake the custard, as it can become rubbery. The knife test is the best way to determine doneness.

Lexi Goyette

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 9 Ratings)
Total Reviews: (5)
  • Sammie Gusikowski

    The custard was a little too sweet for my taste, so I reduced the brown sugar by a tablespoon, and it was perfect.

  • Noemi Botsford

    A great make-ahead dessert. I prepared it the day before and it was even better the next day!

  • Mara Reilly

    I added a pinch of cardamom to the custard for an extra layer of flavor. Delicious!

  • Cyril Fahey

    This recipe is so easy to follow, and the results are impressive. A new family favorite!

  • Garnet Greenholtkertzmann

    Absolutely divine! The pecan topping adds a perfect crunch to the creamy custard.

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