Pumpkin Custard
User Reviews
5
Pumpkin Custard
Description
This pumpkin custard features a mixture of canned pumpkin puree, eggs, half and half, brown sugar, and a blend of pumpkin pie spice and salt, making a smooth batter that is poured into greased cups. Baking the custard in a water bath ensures gentle, even cooking and prevents cracking. After baking partway, the custard is sprinkled with a blend of brown sugar, chopped pecans, and melted butter, then baked longer to form a caramelized, nutty topping.
The result is a tender custard with a delicate, creamy mouthfeel and a fragrant pumpkin and spice flavor. The crunchy topping adds texture contrast and sweetness. This dessert can be enjoyed warm or cold, making it adaptable to seasons and preferences. Garnishing with whipped cream, cinnamon, and pecans enhances presentation and flavor layers.
The recipe accommodates baking in smaller ramekins by adjusting baking times, and it stores well refrigerated for a few days. It can also be frozen with some texture change and reheated gently before serving.
Ingredients
- 1 (15-ounce) can pumpkin puree solid pack
- 2 egg
- 1 cup half and half
- ⅔ cup brown sugar packed
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Topping
- ¼ cup brown sugar packed
- ¼ cup pecans chopped
- 1 tablespoon butter melted
- Whipped Cream ground cinnamon, chopped pecans, optional
- cinnamon
- pecan
Instructions
- Preheat oven to 350°F
- In a large bowl, beat the first six ingredients. Pour into 3 greased 10-oz cups.
- Place cups in a 9x13 baking pan; pour hot water around cups to a depth of 1 in. Bake at 350°F for 20 minutes.
- Meanwhile, combine brown sugar, pecans, and melted butter. After custard has baked for 20 minutes, sprinkle over the top and bake an additional 35-40 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream, cinnamon, and more chopped pecans if desired. Store in the refrigerator.
Notes
- When using smaller ramekins, reduce baking time starting at 35 minutes and check doneness with a knife inserted into the center.
- Store leftover custard covered in the refrigerator for up to 3 days.
- This custard can be frozen in an airtight container for up to 3 months but may have altered texture when thawed.
- Reheat frozen custard slowly in a saucepan or serve chilled after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 71g | 24% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 149mg | 50% |
| Sodium | 515mg | 21% |
| Potassium | 268mg | 6% |
| Sugar | 65g | 130% |
| Vitamin A | 615IU | 12% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 168mg | 17% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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