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Pumpkin Custard

Pumpkin Custard

The ultimate comfort dessert, Pumpkin Custard is creamy and rich, perfect for cozy evenings. This easy recipe combines the warmth of spices with the sweetness of pumpkin for a delightful fall treat. You'll love the smooth texture and how quickly it comes together!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 3 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Pumpkin Puree
  • 2 large Eggs
  • 1 cup Half and Half
  • ⅔ cup Brown Sugar packed
  • 1½ teaspoons Pumpkin Pie Spice
  • ½ teaspoon Salt
  • ¼ cup Brown Sugar packed
  • ¼ cup Pecans chopped
  • 1 tablespoon Butter melted
  • to taste Whipped Cream optional, for serving
  • to taste Ground Cinnamon optional, for serving
  • to taste Chopped Pecans optional, for serving

Equipment

  • Baking Sheet
  • Oven
  • Chef's Knife
  • Frying Pan

Method
 

  1. Preheat oven to 350°F.
  2. In a large bowl, beat together pumpkin puree, eggs, half and half, brown sugar, pumpkin pie spice, and salt until smooth.
  3. Pour the mixture into 3 greased 10-ounce cups.
  4. Place cups in a 9×13 baking pan; pour hot water around cups to a depth of 1 inch.
  5. Bake at 350°F for 20 minutes.
  6. Meanwhile, in a separate bowl, combine brown sugar, pecans, and butter.
  7. After custard has baked for 20 minutes, sprinkle topping over the custard and bake for an additional 35-40 minutes, or until a knife inserted in the center comes out clean.
  8. Serve warm or chilled; top with whipped cream, cinnamon, and more chopped pecans if desired.
  9. Store in the refrigerator.

Notes

  • Tip 1: Use a water bath to keep the custard silky smooth and prevent cracking.
  • Tip 2: Add the pecan-sugar topping halfway through baking for that irresistible crunch.
  • Tip 3: Serve warm with whipped cream or chill overnight for an easy make-ahead fall dessert.