Pumpkin Custard Recipe

Name: Pumpkin Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (15 ounce) can solid-pack pumpkin; 2 eggs; 1 cup half-and-half; ⅔ cup packed brown sugar; 1 ½ teaspoons pumpkin pie spice; ½ teaspoon salt; ¼ cup packed brown sugar; ¼ cup chopped pecans; 1 tablespoon butter or 1 tablespoon margarine, melted; whipped cream; ground cinnamon

Servings: persons

1 (15 ounce) can solid-pack pumpkin
2 eggs
1 cup half-and-half
⅔ cup packed brown sugar
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
¼ cup packed brown sugar
¼ cup chopped pecans
1 tablespoon butter or 1 tablespoon margarine, melted
whipped cream
ground cinnamon

1
Mix together pumpkin, eggs, half and half, brown sugar, pumpkin pie spice, and salt in a large mixing bowl; stir until smooth.
2
Pour into 4 greased 10 oz.
3
custard dishes or ramekins.
4
Place in a 13x9 inch baking pan.
5
Pour hot water to a depth of 1 inch.
6
Bake, uncovered, at 350 degrees for 20 minutes.
7
In a bowl, mix brown sugar, pecan, and butter.
8
Sprinkle evenly over each custard.
9
Bake 30-35 minutes longer or until knife comes out clean.
10
Top with whipped cream and cinnamon.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (15 ounce) can solid-pack pumpkin, 2 eggs, 1 cup half-and-half, ⅔ cup packed brown sugar, and more.

Yes, Pumpkin Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard

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