Extra smooth, creamy and rich Pumpkin Custard topped with pecan streusel! It's super delicious and perfect for the holiday season.
Jump to:
Pumpkin Custard
Seriously, this custard is AMAZING! It is filled with all the creamy goodness and spice that goes well with that crunchy, nutty topping.
This dessert is more like a crustless pumpkin pie-like dish. However, instead of having that flaky pie crust, you have a silky, smooth, velvety, creamy custard that is spiced up to perfection. What a convenient dish for all pumpkin lovers out there.
This dessert is perfect to serve for holidays; I serve it on Thanksgiving. I usually serve this dessert after a full-course meal of Lime Coconut chicken and Baked Stuffed Bell Peppers With Rice.
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, and children will adore it.
Ingredients
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.
Eggs. They are the primary thickener, and the yolks are what give them their silky texture and opulent flavor.
Pumpkin Pie Spice. I add pumpkin pie spice to enhance the flavor and add a warm, aromatic touch.
Heavy Cream. I like to use heavy cream to give my custard a rich and luscious taste and texture.
Brown Sugar. To sweeten the whole dish, I use light brown sugar.
For the pecan Streusel, I use chopped pecans, butter and brown 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, brown sugar, pumpkin pie spice 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 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.
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.
- 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.
- 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.
Can I Make This Pumpkin Custard On A Stove?
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.
More Dessert Recipes
I hope you like this dessert! Follow Recipe Tale on Pinterest to keep up-to-date with all new recipes.
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/180C.
- In a large bowl, whisk together pumpkin, heavy cream, eggs, brown sugar, pumpkin pie spice and salt until combined.
- Pour the mixture into a 20x20 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.
Asha
Delicious dessert. Thanks for sharing! I used honey instead of brown sugar!
Hannah
My kids loved this pudding; thanks!