Pumpkin Custard

This pumpkin custard dessert is a cinch to prepare and will satisfy that pumpkin craving! It’s rich and creamy and full of pumpkin spice with a delicious nutty, crunch topping.

Pumpkin Custard

BEST Pumpkin Custard

Is it too early to start talking Thanksgiving dessert ideas? I don’t think it’s ever too early! Gotta get the planning in when you can. I am kind of in love with this pumpkin custard. It’s such a great alternative to making an entire pumpkin pie. You can serve it in little individual dishes with a dollop of whipped cream. Not only is a great dessert idea for any fall holiday, but it’s great to enjoy anytime during pumpkin season, even though it’s always pumpkin custard time in my book.

This pumpkin custard makes my heart sing for all things fall. I honestly can’t get enough of the autumn season. There’s something about pumpkin recipes that make me so happy. I love that this recipe is easy enough to be made on any normal weeknight but also classy enough to make for a large gathering. My favorite way to serve this custard is chilled with a little whipped cream on top. Add that topping of chopped pecans and a sprinkle of cinnamon to give it that extra spice and crunch. That topping you guys!! So so divine. You can also serve the custard warm- whatever you prefer!

Pumpkin Pie Custard

Pumpkin Custard Water Bath

Custards can be a bit tricky at first if you’ve never made them before since you’ll put them in little bowls or cups and THEN put them in another pan with water to bake – it’s called a water bath. Don’t be nervous though. If you just follow the directions, it turns out just fine. 🙂

What does a water bath do? It simply adds moisture to the oven and can be helpful when making cheesecakes or custards to prevent it from cracking or from being overcooked. Without a water bath, the outside of this custard would overcook before the center is done.

To make this easy pumpkin custard, begin by combining the pumpkin puree, eggs, half and half, brown sugar, pumpkin pie spice, and salt. Beat them together until combined.

Pour the batter evenly into 3 greased 10-oz oven safe containers (I like to use little ramekins).

Place the cups into a 9×13 baking pan. Then pour about an inch of hot water around the cups. Bake in a 350 degree oven for 20 minutes. While the custard is baking, combine the brown sugar, melted butter, and pecans in a small bowl.

After the custard has baked for 20 minutes, take them out of the oven and sprinkle the pecan mixture on top. Bake for another 35-40 minutes.

Remember you can serve these warm or chilled! Store them in the refrigerator to keep them fresh.

Pumpkin Custard Recipe

Which Pumpkin Custard Toppings are best? We were sure to add a few fresh chopped pecans on top along with some whipped cream and a sprinkle of cinnamon. You could also add nutmeg or pumpkin spice, based on what you like most.

We hope you enjoy this custard. It’s practically pumpkin pie without the crust but even more flavorful!

This pumpkin custard is going to make your fall season delicious! If you’ve never made a custard then definitely put it on your fall bucket list and don’t be intimidated by it. They’re really quite simple. 🙂

For more great pumpkin desserts, be sure to check out these favorites:

Pumpkin Custard Recipe

5 from 4 votes

This pumpkin custard dessert is a cinch to prepare and will satisfy that pumpkin craving! It's rich and creamy and full of pumpkin spice with a delicious nutty, crunch topping.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 3
Calories 496 kcal
Author Kristyn Merkley

Ingredients

  • 1 (15 oz) can solid pack pumpkin
  • 2 eggs
  • 1 cup half and half
  • 2/3 cup brown sugar packed
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt

Topping

  • 1/4 cup brown sugar packed
  • 1/4 cup pecans chopped
  • 1 TB butter melted
  • Whipped cream, ground cinnamon and chopped pecans, optional

Instructions

  1. Preheat oven to 350

  2. In a large bowl, beat together the first six ingredients. Pour into 3 greased 10-oz cups.

  3. Place cups in a 9x13 baking pan; pour hot water around cups to a depth of 1 in. Bake at 350° for 20 minutes.

  4. Meanwhile, combine brown sugar, pecans and melted butter. After custard has baked for 20 minutes, sprinkle over the top and bake an additional 35-40 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream, cinnamon and more chopped pecans if desired. Store in the refrigerator.

Recipe Notes

TRIED & TRUE FINDINGS:

  • DIFFICULTY: easy
  • HOW MANY DOES IT FEED: 3
  • ANY CHANGES MADE:  added more pecans to top - cooked for a longer amount of time.
  • ANY SUGGESTIONS FOR NEXT TIME: none

Adapted from Taste of Home.

Pumpkin Custard Recipe

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. This pumpkin custard is pretty much my dream come true. All of that creamy pumpkin filling, with no carb-loaded crust to worry about! Thanks so much for the great recipe. 🙂