Pumpkin Pecan Custard Recipe

Name: Pumpkin Pecan Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Custard:; 3 eggs; 2/3 cup lightly packed brown sugar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 1/2 cups canned pumpkin puree; 1 cup low-fat evaporated milk; Topping:; 2 tablespoons brown sugar; 1 tablespoon all-purpose flour; 1/4 teaspoon ground cinnamon; 1/2 tablespoon melted butter; 3 tablespoons chopped toasted pecans; Garnish:; Whipped cream (optional)

Servings: persons

Custard:
3 eggs
2/3 cup lightly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups canned pumpkin puree
1 cup low-fat evaporated milk
Topping:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1/2 tablespoon melted butter
3 tablespoons chopped toasted pecans
Garnish:
Whipped cream (optional)

1
Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
2
In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
3
Bake in the preheated oven for 20 minutes.
4
Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
5
After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
6
Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 19 ingredients. The key ingredients include: Custard:, 3 eggs, 2/3 cup lightly packed brown sugar, 1/2 teaspoon ground cinnamon, and more.

Yes, Pumpkin Pecan 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 Pecan Custard

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