Pumpkin Custard With Pecan Streusel

I'm a big fan of pumpkin desserts, and pumpkin custard is one of my favorites! It's super creamy, with a hint of spice and a sweet, crunchy pecan streusel topping.

Pumpkin Custard

This custard has the same taste as pumpkin pie, but without the crust, making it an easy dessert for Thanksgiving, Christmas, or any autumn gathering.

I baked this pumpkin custard without a water bath because it is made in one baking dish, and it still turned out perfectly smooth and creamy. The pecan topping also helps protect the surface while baking, so the custard sets beautifully without cracking.

Why You’ll Love This Recipe

• Easy dessert
• No pie crust needed
• made with canned pumpkin puree
• Creamy texture with crunchy pecan streusel
• Good make-ahead Thanksgiving and Christmas dessert
• Baked in one dish

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:

• Rock Cakes
• Apple scones
• Banana Pudding Tacos
• Raspberry Flapjacks
• Raspberry Cobbler

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Recipe