1. Recipes

How to Make Pumpkin Pecan Custard - A Step-by-Step Guide

As the leaves start to change color and the temperature starts to drop, there is no doubt that fall is upon us. With the arrival of fall comes the inevitable craving for all things pumpkin. From pumpkin spice lattes to pumpkin pie, there is no shortage of pumpkin-themed treats to indulge in. However, if you're looking for a new way to enjoy the flavors of fall, look no further than this delectable Pumpkin Pecan Custard recipe.

This Pumpkin Pecan Custard is the perfect blend of creamy ...

Read more Snack recipes

Ingredients

  • 3 eggs
  • ⅔ cup lightly packed brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups canned pumpkin puree
  • 1 cup low-fat evaporated milk
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ½ tablespoon melted butter
  • 3 tablespoons chopped toasted pecans
  • 2 tablespoons Whipped cream

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
  • 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.
  • Bake in the preheated oven for 20 minutes.
  • 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.
  • 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.
  • Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.

    • Nutrition

    250 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 101mg
    • Sodium: 248mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 2g
    • Total Sugars: 35g
    • Protein: 8g
    • Vitamin C: 3mg
    • Calcium: 186mg
    • Iron: 2mg
    • Potassium: 364mg

    Categories

    Baking recipes
    Dessert recipes
    Thanksgiving recipes
    Pumpkin recipes
    Custard recipes