Pumpkin Pecan Custard is a delightful twist on traditional pumpkin pie, combining the rich, velvety texture of custard with the crunchy goodness of pecans. This dessert is not just a treat; it’s an experience that warms the heart and home during the cozy fall season. Perfect for Thanksgiving or any festive gathering, this creamy custard topped with a buttery pecan streusel will surely impress your guests and loved ones. Let’s dive into the art of making this delicious dessert!
Why You’ll Love This Pumpkin Pecan Custard
This Pumpkin Pecan Custard is not just a dessert; it’s a celebration of fall flavors. Here are a few reasons to love it:
- Rich, creamy texture that delights the palate.
- Easy to make, even for beginners—perfect for a homemade pumpkin pecan custard.
- Utilizes simple, wholesome ingredients, including fresh pumpkin.
- Can be made ahead for stress-free entertaining, especially during Thanksgiving.
- Versatile; can be adapted to gluten-free or dairy-free diets.
- Offers a unique take on classic pumpkin pecan pie, making it a standout dessert.
Ingredients for Pumpkin Pecan Custard
Gather these items:
- 3 large eggs
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- 1 1/2 cups pumpkin puree
- 1 can (12 oz / 354 ml) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
- 1/3 cup chopped pecans
How to Make Pumpkin Pecan Custard Step-by-Step
- Step 1: Preheat oven to 350°F (180°C). Lightly grease six 6-ounce ramekins and place them on a baking sheet.
- Step 2: In a medium bowl, whisk together eggs, brown sugar, cinnamon, allspice, ginger, nutmeg, cloves, pumpkin puree, vanilla, and salt until smooth.
- Step 3: Gradually whisk in evaporated milk until the mixture is fully blended and creamy.
- Step 4: Pour custard evenly into the prepared ramekins and bake for 20 minutes.
- Step 5: While baking, prepare the streusel: in a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until coarse crumbs form, then stir in chopped pecans.
- Step 6: After the first 20 minutes, remove ramekins and sprinkle streusel evenly on top of each custard.
- Step 7: Return to the oven and bake another 15–20 minutes, or until a knife inserted near the center comes out mostly clean.
- Step 8: Cool for 10 minutes, then refrigerate at least 4 hours before serving to allow the custard to fully set.
Pro Tips for the Best Pumpkin Pecan Custard
Keep these in mind:
- For best results, use fresh pumpkin puree.
- This custard can be made a day in advance, making it an easy pumpkin pecan custard recipe.
- Ensure the custard cools completely before refrigerating to achieve the best texture.
Best Ways to Serve Pumpkin Pecan Custard
Here are some delightful serving suggestions:
- Top with freshly whipped cream for a pumpkin pecan dessert that’s irresistible.
- Serve warm with a scoop of vanilla ice cream for a comforting treat.
- Pair with a drizzle of caramel sauce to elevate the flavors even more.
How to Store and Reheat Pumpkin Pecan Custard
To store your Pumpkin Pecan Custard, cover each ramekin tightly with plastic wrap and refrigerate. It can be kept in the fridge for up to 3 days. When ready to serve, simply let it come to room temperature or gently warm it in the oven for a few minutes.
Frequently Asked Questions About Pumpkin Pecan Custard
What’s the secret to perfect Pumpkin Pecan Custard?
The secret lies in ensuring a smooth custard mixture before baking. Whisking the eggs and sugar until well-combined creates a light texture. Adding the evaporated milk gradually helps maintain creaminess, which is essential for a creamy pumpkin pecan custard.
Can I make Pumpkin Pecan Custard ahead of time?
Yes! This custard can be prepared a day in advance. Just bake, cool, and refrigerate. It’s perfect for pumpkin pecan custard for Thanksgiving or any gathering, allowing flavors to meld beautifully over time.
How do I avoid common mistakes with Pumpkin Pecan Custard?
To avoid common mishaps, ensure your ingredients are at room temperature for even mixing. Also, avoid overbaking, which can lead to a dry texture. A knife inserted should come out mostly clean but not completely dry.
Variations of Pumpkin Pecan Custard You Can Try
Here are some delicious twists:
- For a dairy-free pumpkin pecan custard, substitute evaporated milk with coconut milk.
- Try adding chocolate chips for a rich flavor contrast.
- For a vegan pumpkin pecan custard recipe, replace eggs with flaxseed meal and use almond milk.
- Experiment with spices by adding a hint of cardamom for an aromatic twist.
For more delicious recipes, check out Berry Crumble with Fresh Berries or Apple Pie. You can also explore Cinnamon Orange Jam Linzer Cookies for a delightful dessert option.
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Delicious Pumpkin Pecan Custard for Festive Gatherings
- Total Time: 5 hours
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Pecan Custard is a crustless twist on classic pumpkin pie — rich, velvety pumpkin custard topped with a buttery, crunchy pecan streusel. It’s cozy, festive, and perfect for fall gatherings or make-ahead holiday desserts.
Ingredients
- 3 large eggs
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch of ground cloves
- 1 1/2 cups pumpkin puree
- 1 can (12 oz / 354 ml) evaporated milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter, cubed
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 350°F (180°C). Lightly grease six 6-ounce ramekins and place them on a baking sheet.
- In a medium bowl, whisk together eggs, brown sugar, cinnamon, allspice, ginger, nutmeg, cloves, pumpkin puree, vanilla, and salt until smooth.
- Gradually whisk in evaporated milk until the mixture is fully blended and creamy.
- Pour custard evenly into the prepared ramekins and bake for 20 minutes.
- While baking, prepare the streusel: in a small bowl, mix brown sugar, flour, and cinnamon. Cut in cold butter until coarse crumbs form, then stir in chopped pecans.
- After the first 20 minutes, remove ramekins and sprinkle streusel evenly on top of each custard.
- Return to the oven and bake another 15–20 minutes, or until a knife inserted near the center comes out mostly clean.
- Cool for 10 minutes, then refrigerate at least 4 hours before serving to allow the custard to fully set.
Notes
- For best results, use fresh pumpkin puree.
- This custard can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
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