Pumpkin Custard
This rich and creamy pumpkin custard with a crunchy topping is a cinch to prepare and will satisfy that pumpkin craving!
Servings: 3
Ingredients
- 1 (15-ounce) can solid pack pumpkin puree
- 2 eggs
- 1 cup half and half
- ⅔ cup brown sugar, packed
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon salt
Topping
- ¼ cup brown sugar, packed
- ¼ cup pecans, chopped
- 1 tablespoon butter, melted
- Whipped cream, ground cinnamon and chopped pecans, optional
Instructions
- Preheat oven to 350°F
- In a large bowl, beat the first six ingredients. Pour into 3 greased 10-oz cups.
- Place cups in a 9x13 baking pan; pour hot water around cups to a depth of 1 in. Bake at 350°F for 20 minutes.
- 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.
Video
Notes
Baking in smaller ramekins:
Ramekins tend to be much smaller than the 10-ounce cups that I use. Divide the custard filling evenly in the ramekins. You will need to reduce the baking time, start by cutting the baking time to 35 minutes and then just check from there. You’ll know it is finished when you insert a knife in the center and it comes out clean.
STORE the custard in the fridge by covering it and storing it for up to 3 days.
FREEZE. Freezing will change the texture of the custard, but it is possible to freeze. Place in an airtight container and freeze for up to 3 months. Thaw in the refrigerator. Mix and serve chilled, or reheat slowly in a saucepan.
Nutrition
Calories: 496kcal | Carbohydrates: 71g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 149mg | Sodium: 515mg | Potassium: 268mg | Sugar: 65g | Vitamin A: 615IU | Vitamin C: 0.7mg | Calcium: 168mg | Iron: 1.4mg