Easy Pumpkin Custard
published about 3 hours ago
Pumpkin custard is the ideal dessert for anyone who loves the filling in pumpkin pie . Essentially the delicious filling of a classic pumpkin pie baked in a ramekin and without a crust , pumpkin custard is an easy and chic pumpkin pie alternative. A dollop of whipped cream is the most traditional and classic topping, but I decided to add one extra twist to this festive treat.
While the custard is in the oven, I like to prepare simple candied pecans for garnish. Just a bit of brown sugar, some pumpkin pie spice, and a dash of vanilla is all you need to take pecans to the next level. The custard could also be topped with a drizzle of salted caramel , or even some peanut brittle . With a holiday season that is overflowing with pies, it is fun to create an individual-sized dessert that your guests can customize with their own creative topping ideas.
What’s the Difference Between Custard and Pudding?
While custard and pudding might seem similar, there are a few key differences between the two.
- Custards tend to be firmer than pudding . They’re thickened with eggs and are often cooked in water baths for even, gentle heating.
- Pudding typically uses a starch for thickening and is prepared on the stovetop.
Why Do I Need a Water Bath?
Preparing this pumpkin custard in a water bath gently cooks the filling to achieve velvety, smooth results. There’s no reason to be intimidated by this technique: All you have to do is place the ramekins in a baking pan with high sides (a 9×13 cake pan or roasting pan works well), then fill in the space in between the ramekins with hot water. You know it has been filled enough when the water goes about one inch up the sides. That’s it! Plus, you can brag to your guests that you used a very fancy cooking technique called a “bain marie” and they will think you put far more effort into the dessert than you actually did.
Buy NowHow Do I know a Custard Is Done?
You can test a custard for doneness in the same way you would a cake. Simply poke a toothpick or wooden skewer into the center of one of the custards: If it comes out clean, the custard is fully cooked.
Comments 0 RatingsPumpkin Custard Recipe
Yield Serves 6
Prep time 15 minutes
Cook time 1 hour to 1 hour 5 minutes
- shellfish-free
- fish-free
- alcohol-free
- vegetarian
- peanut-free
- pork-free
- pescatarian
- gluten-free
- wheat-free
- red-meat-free
- Calories 386
- Fat 21.2 g (32.7%)
- Saturated 4.7 g (23.5%)
- Carbs 47.2 g (15.7%)
- Fiber 1.9 g (7.6%)
- Sugars 44.1 g
- Protein 5.1 g (10.2%)
- Sodium 288.9 mg (12.0%)
Ingredients
For the custard:
- 1
(15-ounce) can 100% pure pumpkin purée
- 1 cup
half-and-half
- 2/3 cup
packed brown sugar
- 2
large eggs
- 1 1/2 teaspoons
pumpkin pie spice
- 1/2 teaspoon
kosher salt
-
Cooking spray
For the candied pecans:
- 1/2 cup
packed brown sugar
- 2 tablespoons
water
- 1/2 teaspoon
pumpkin pie spice
- 1/4 teaspoon
kosher salt
- 1 cup
pecan halves (about 4 ounces)
- 1/2 teaspoon
vanilla extract
For serving:
-
Whipped cream
-
Pumpkin pie spice
Instructions
Make the custard:
-
Arrange a rack in the middle of the oven and heat the oven to 350°F.
-
Add 1 (15-ounce) can pumpkin purée, 1 cup half-and-half, 2/3 cup packed brown sugar, 2 large eggs, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt to the bowl of a stand mixer and mix until smooth and incorporporated. (Alternatively, use a hand mixer.)
-
Coat six (8-ounce) ramekins with cooking spray and evenly divide the custard batter among the ramekins. Place the ramekins in a large baking pan with high sides. Pour hot water into the pan around the ramekins to a depth of 1 inch. (Pour gently so as to not splash any hot water into the custard cups.) Carefully transfer the baking pan to the preheated oven and bake, uncovered, until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 5 minutes. Let cool until slightly warm or cool completely and refrigerate until chilled.
Meanwhile, prepare the candied pecans:
-
Line a rimmed baking sheet with parchment paper. In a nonstick skillet over medium heat, combine 1/2 cup packed brown sugar, 2 tablespoons water, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon kosher salt. Stir and cook until the sugar dissolves and the mixture is bubbly, 2 to 3 minutes.
-
Add 1/2 cup pecan halves and 1/2 teaspoon vanilla extract and cook, stirring to coat the pecans in the syrup. Allow to reduce, stirring constantly to ensure the pecans and syrup don’t burn, about 3 minutes.
-
Remove from heat and pour the pecans onto prepared baking sheet. Spread out in a single layer, separating the pecans and allow to cool. Once completely cooled and set, break apart any pecans that have stuck together.
-
To serve, top each custard with some of the candied pecans, a dollop of whipped cream, and a dusting of pumpkin pie spice.
Recipe Notes
Ingredients: Make sure you are purchasing a can of 100% pure pumpkin purée, not a can of prepared pumpkin pie mix.
Storage: Cover cooled custards with plastic wrap and store in the refrigerator for up to 3 days. Dollop with whipped cream and garnish with candied pecans and pumpkin spice just before serving.
Kristina Vänni
Contributor
Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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