Pumpkin Custard With Crunchy Pecan Topping – a delicious recipe with pumpkin, heavy whipping cream, sugar, brown sugar, salt, orange rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Stir together first 11 ingredients in a large bowl.", "Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.", "Place in a large roasting pan; add hot water to depth of 1"".", "Bake uncovered, at 325 degrees for 55 minutes.", "Meanwhile melt butter in a large skillet over medium heat. Add pecans and 1/2 cup sugar. Cook, stirring constantly 6 minutes or until sugar is dissolved and mixture is golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside.", "Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.", "To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also."]
815
kcal
Calories
52
g
Fat
83
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 (15 ounce) can pumpkin (not pumpkin pie filling), 3/4 cup heavy whipping cream, 1/2 cup sugar, 1/2 cup firmly packed dark brown sugar, and more.
Yes, Pumpkin Custard With Crunchy Pecan Topping 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.
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