I'm a big fan of pumpkin desserts, and pumpkin custard is my favorite! It's super creamy, with a hint of spice and a sweet, crunchy topping. YUM!
Pumpkin Custard
Seriously, this custard is AMAZING! It’s simple and easy to make—no fuss, just mix and bake.
I also find it lighter than pumpkin pie since it doesn’t have a crust.
And because pecans pair so perfectly with pumpkin, I decided to add a sweet pecan streusel on top.
In my opinion, this dessert is perfect for the holidays, especially Thanksgiving and Christmas.
You'll Need
Complete information on ingredients and quantities is in the recipe card at the end of the post.
- Pumpkin Puree. I use store-bought canned pumpkin puree of about 425g. However, you can use homemade instead.
- Coconut sugar. To sweeten the whole dish, brown sugar is a good substitute.
- Heavy Cream. I like to use heavy cream to give my custard a rich texture.
- Allspice and ground cinnamon: Just for flavor, Pumpkin Pie Spice is the best substitute.
- Eggs. They are the primary thickener.
- For the pecan Streusel: Use chopped pecans, butter and coconut sugar.
How To Make Pumpkin Custard - Step by Step
One: Preheat oven to 350F / 180C.
Two: In a large bowl, whisk together pumpkin, heavy cream, eggs, sugar, Allspice, ground cinnamon and salt until combined.
Three: Pour the mixture into a 20x20 baking pan, then place it in the oven and bake for 20 minutes.
Four: Meanwhile, mix sugar, melted butter and pecans. as soon as the custard has baked for 20 minutes, scatter the pecan mixture on top and bake again for 20-30 minutes more.
Expert Tips!
- Let your custard sit in the fridge for a few hours to chill. This will help all flavors to set in, and the texture be firmer.
- If you like to make Individual Pumpkin Custards, simply pour the mixture into 6 ramekins and adjust the baking time accordingly.
- To store this dessert: I Refrigerate it for up to three days covered with plastic wrap. I don't recommend freezing this dish. Freeing will ruin its silky smooth texture.
More Dessert Recipes:
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Recipe
Pumpkin Custard
Ingredients
- 425 g pumpkin puree
- ⅔ cup coconut sugar
- 1 cup heavy cream
- 2 large eggs
- ⅛ teaspoon allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping
- 1 tablespoon butter, melted
- ¼ cup pecans, chopped
- ¼ cup coconut sugar
Instructions
- Preheat the oven to 350F / 180C.
- Prepare the Custard: In a large bowl, whisk together pumpkin, heavy cream, eggs, sugar, allspice, ground cinnamon and salt until combined.
- First Bake: Pour the mixture into a 20x20 baking pan, then place in the oven and bake for 20 minutes.
- Prepare the Pecan Topping: Meanwhile, mix sugar, melted butter and pecans in a small bowl.
- Add the Topping: After the custard has baked for 20 minutes, scatter the pecan mixture evenly on top.
- Second Bake: Return the pan to the oven and bake for 20–30 minutes more, until set and golden.
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