Pumpkin Custard

I am a big fan of pumpkin desserts, especially pumpkin custard; I like how creamy and easy it is to make. Preparing this pumpkin dessert took less than 5 minutes, and then the oven did its magic!

I also like it topped with pecans, so I decided to make this creamy pumpkin custard with pecan streusel!

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. It's a convenient dessert for all pumpkin lovers.

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'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.

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.

Tip: I baked this dessert without a water bath, and it turned out so good, with no cracking on the top.

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.

More Dessert Recipes:

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

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Recipe