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
Scale
- 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