Pumpkin Custard is the recipe that will satisfy all your pumpkin cravings during the Holiday season with a magnificent twist in flavor that you will grow to love!
It is filled with all the creamy goodness and spice that goes well with that nutty topping of this crustless pumpkin pie-like dish. Instead of having that flaky crust of a pie, you get to have a silky, smooth, and velvety creamy custard mixture that is spiced up to perfection.
Indeed, this recipe takes every little detail you love about pumpkin pie subtracting the fuss of having to make the crust. What a convenient dish for all pumpkin lovers out there.
You may serve this Pumpkin Custard any way you prefer it to be. A Thanksgiving party with a whole turkey on the table will be better ended with a dessert filled with creamy and spicy flavors of this custard. The decadent taste, thanks to all the heavy cream in this recipe, will definitely make you want to ditch pie for this custard. However, it does not mean that you can only serve this recipe for special occasions. You can still serve it during casual days that call for a good custard fix. It will serve as a good weekday snack for sure.
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Why Does This Recipe Work?
This recipe will surely give you the most satisfying pumpkin flavor that you are craving. However, a good recipe does not end in good taste. Read more to find out all the good things that this recipe has to offer you:
- Holidays are hectic household occasions with everyone running hitherto to make everything go smoothly with the food. Lessen your burden during the holiday season by preparing this recipe at home for your dessert. It is extremely easy to make and can come together in under an hour.
- It is filled with a creaminess that each serving will give you a decadent satisfaction not to mention the fact that the flavors are also heightened with the addition of pumpkin spice in the mix.
- This recipe can be enjoyed by children and adults. Even toddlers can have their taste of this recipe too, thanks to its luscious and velvety texture suitable for all ages.
- If you are looking for a dish that can play a huge role on special occasions but can also be included in daily or casual mealtime, then this recipe is perfect for you.
What’s in This Pumpkin Custard Recipe?
Pumpkin Puree. It is not only gives the main flavor to this dish, but it will also helps texture the mixture to have a smoother feel.
Eggs. The majority of custards rely on eggs as their primary thickener, and the yolks are what give them their silky texture and opulent flavor.
Pumpkin Pie Spice. Will any pumpkin recipe ever be good enough without that bit of punch of a spice? Add pumpkin pie spice to your custard mixture to brighten up the typical creamy flavor of this dish.
Heavy Cream. Your custard will be at its peak when it comes to having a luscious taste and texture once you use heavy cream for the mixture. Make sure to add some and see how velvety your custard will be.
Brown Sugar. The brown sugar will help in turning the mixture smoother while all the same adding color and sweetness to the whole dish.
Salt. Enhance all the other flavors in this recipe by adding a pinch of salt to the mixture.
Butter. The butter will help in creating a more delicate topping out of the pecans.
Pecans. Give this recipe a bit of crunch instead of just being all creamy and smooth by making a delicate pecan mixture and scattering it on top of your custard.
How To Make Pumpkin Custard – Step by Step
One: Preheat oven to 350F/176C.
Two: In a large bowl, whisk together pumpkin, heavy cream, eggs, brown sugar, pumpkin pie spice and salt until combined.
Three: Pour the mixture into a 20×20 baking pan, then place it in the oven and bake for 20 minutes.
Four: Meanwhile, mix brown 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.
Top 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.
- To learn if your custard is already thoroughly baked, insert a knife halfway between center and edge. If the knife comes out clean, then your custard is already done baking.
- If you like to make Individual Pumpkin Custards, simply pour the mixture into 6 ramekins and adjust the baking time accordingly.
Recipe Variations
- If you want superior flavor, use pumpkin purée that has been freshly roasted rather than that which has been canned.
- You may use ground cinnamon and nutmeg if you have no pumpkin pie spice at home. Ground cinnamon will add a warm note to your custard as well.
- Make this recipe dairy-free by using full-fat coconut milk instead of heavy cream.
- You may use honey or maple syrup instead of brown sugar. Maple syrup will mix well with the pumpkin pie spice as it is sweet and warm.
- Make pumpkin custard with coconut milk instead of heavy cream.
Serving Suggestions
One thing that makes this recipe stand out is the fact that you can serve it alone without any accompaniment, but you would still be satisfied nonetheless.
If you still want to have this dish along with other food on the table, you may serve it after a full-course meal of roasted turkey and other festive dishes. If you just want to have a simple meal out of your Pumpkin Custard on a wintry day at home, you should pair it with homemade oatmeal chocolate or chocolate milk tea.
Storage
Refrigerate for up to three days in an airtight container. Freezing this dish is not advisable as it will ruin its silky smooth texture even after thawing.
Recipe FAQs
The custard mixture will most likely curdle once baked in a heat of above 185 degrees. To avoid this curdling, it is best to add thickening starch to the mixture before baking.
Of course, you can! However, it would be a tedious task to do, but if you want to challenge yourself, then just cook the custard mixture in a large saucepan over medium-low heat. Make sure that you are stirring the mixture constantly with the use of a wooden spoon until it thickens so that your custard will not curdle.
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Recipe
Pumpkin Custard
Ingredients
- 425 g pumpkin puree
- 2 eggs
- 1 teaspoon pumpkin pie spice
- ⅔ cup brown sugar
- 1 cup heavy cream
- ¼ teaspoon salt
Topping
- 1 tablespoon butter , melted
- ¼ cup pecans , chopped
- ¼ cup brown sugar
Instructions
- Preheat oven to 350F/176C.
- In a large bowl, whisk together pumpkin, heavy cream, eggs, brown sugar, pumpkin pie spice and salt until combined.
- Pour the mixture into a 20×20 baking pan, then place in the oven and bake for 20 minutes.
- Meanwhile, mix brown 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.
Notes
- 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.
- To learn if your custard is already thoroughly baked, insert a knife halfway between center and edge. If the knife comes out clean, then your custard is already done baking.
Variations
- If you want superior flavor, use pumpkin purée that has been freshly roasted rather than that which has been canned.
- You may use ground cinnamon and nutmeg if you have no pumpkin pie spice at home. Ground cinnamon will add a warm note to your custard as well.
- Make this recipe dairy-free by using full-fat coconut milk instead of heavy cream.
- You may use maple sugar instead of brown sugar. Maple sugar will mix well with the pumpkin pie spice as it is sweet and warm.
Asha
Delicious dessert. Thanks for sharing! I used honey instead of brown sugar!
Hannah
My kids loved this pudding; thanks!