Pumpkin Custard
Pumpkin custard is an easy fall dessert that's super creamy, with a hint of spice and a sweet, crunchy topping. Perfect for the holiday season.
Servings: 8 Servings
Calories: 266kcal
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.
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.
Nutrition
Serving: 1serving | Calories: 266kcal | Carbohydrates: 31g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 117mg | Potassium: 201mg | Fiber: 2g | Sugar: 27g | Vitamin A: 8811IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg