Easy Pumpkin Custard with Candied Pecans Recipe

Introduction

This easy pumpkin custard is a smooth, spiced dessert that captures the flavors of fall in every bite. With a creamy texture and a crunchy candied pecan topping, it’s perfect for cozy evenings or holiday gatherings.

Ingredients

• 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
• 1/2 teaspoon kosher salt
• Cooking spray
• 1/2 cup packed brown sugar (for candied pecans)
• 2 tablespoons water
• 1/2 teaspoon pumpkin pie spice (for candied pecans)
• 1/4 teaspoon kosher salt (for candied pecans)
• 1 cup pecan halves (about 4 ounces)
• 1/2 teaspoon vanilla extract
• Whipped cream (for serving)
• Pumpkin pie spice (for garnish)

Instructions

1. Step 1: Arrange a rack in the middle of the oven and preheat to 350°F.
2. Step 2: In a stand mixer or large bowl, combine pumpkin purée, half-and-half, brown sugar, eggs, pumpkin pie spice, and kosher salt. Beat until smooth.
3. Step 3: Spray six 8-ounce ramekins with cooking spray. Divide the custard mixture evenly among the ramekins.
4. Step 4: Place the ramekins in a large baking pan with high sides. Pour hot water into the pan until it reaches 1 inch up the sides of the ramekins, being careful not to get water inside them.
5. Step 5: Bake uncovered for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Remove ramekins and let cool slightly or refrigerate until chilled.
6. Step 6: Meanwhile, line a rimmed baking sheet with parchment paper. In a small nonstick frying pan over medium heat, combine brown sugar, water, pumpkin pie spice, and kosher salt. Cook, stirring often, until sugar dissolves and mixture bubbles, about 2 to 3 minutes.
7. Step 7: Add pecan halves and vanilla extract to the pan. Stir constantly and cook for 3 minutes to coat pecans in the syrup.
8. Step 8: Spread the pecans on the prepared baking sheet in a single layer, separating any clumps. Let cool completely, then break apart any pecans that stuck together.
9. Step 9: To serve, top each custard with candied pecans, a dollop of whipped cream, and a light dusting of pumpkin pie spice.

Tips & Variations

• Use heavy cream instead of half-and-half for a richer custard.
• For a vegan version, substitute eggs with a flax egg and use coconut milk instead of half-and-half.
• Add a pinch of cinnamon or nutmeg for extra spice in the custard.
• Swap pecans with walnuts or almonds if preferred.

Storage

Store the pumpkin custards covered in the refrigerator for up to 3 days. Keep the candied pecans in an airtight container at room temperature for up to 1 week. Reheat the custard gently in a warm water bath or enjoy chilled. Add the pecans just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the custard ahead of time?

Yes, the custards can be made a day in advance and refrigerated until ready to serve. Just add the candied pecans and whipped cream right before serving.

What if I don’t have a stand mixer?

You can use a hand mixer or whisk to blend the custard ingredients until smooth. A whisk may require a bit more effort, but it works well.

Easy Pumpkin Custard with Candied Pecans Recipe

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This Easy Pumpkin Custard recipe combines smooth, spiced pumpkin custard baked in a water bath with crunchy, homemade candied pecans, topped with whipped cream and a sprinkle of pumpkin pie spice for a perfect fall dessert.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Custard

• 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
• 1/2 teaspoon kosher salt
• Cooking spray for ramekins

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

To Serve

• Whipped cream
• Pumpkin pie spice, for dusting

Instructions

1. Preheat Oven and Prepare Custard: Arrange a rack in the middle of your oven and preheat it to 350°F. This ensures even baking of the custard in a water bath.
2. Mix Custard Ingredients: In a stand mixer fitted with the paddle attachment, combine pumpkin purée, half-and-half, brown sugar, eggs, pumpkin pie spice, and kosher salt. Beat the mixture until it’s smooth and well incorporated.
3. Prepare Ramekins and Water Bath: Spray six 8-ounce ramekins with cooking spray. Divide the custard evenly among them. Place the ramekins in a large, high-sided baking pan and carefully pour hot water into the pan until it reaches about 1 inch up the sides of the ramekins, taking care to avoid water getting into the custard.
4. Bake Custard: Transfer the baking pan to the oven and bake the custards uncovered for 1 hour to 1 hour 5 minutes, or until a toothpick inserted in the center comes out clean. Once done, remove ramekins and let them cool on a wire rack until slightly warm or refrigerate until chilled.
5. Prepare Candied Pecans: While the custard bakes, line a rimmed baking sheet with parchment paper. In a small nonstick frying pan over medium heat, combine brown sugar, water, pumpkin pie spice, and kosher salt. Stir often until the sugar dissolves and the mixture bubbles, about 2 to 3 minutes.
6. Add Pecans and Vanilla: Add pecan halves and vanilla extract to the sugar mixture. Stir constantly for 3 minutes, allowing the pecans to become coated and the mixture to thicken slightly.
7. Cool Candied Pecans: Quickly pour the pecans onto the prepared baking sheet and spread into a single layer, separating any pecans that start to stick together. Allow them to cool completely and break apart any clumps by hand.
8. Serve the Custard: To serve, top each pumpkin custard with a portion of the candied pecans, a dollop of whipped cream, and a light dusting of pumpkin pie spice to enhance the autumnal flavors.

Notes

• Use a water bath (bain-marie) to ensure gentle, even cooking of the custards and avoid cracking.
• The candied pecans can be made ahead and stored in an airtight container at room temperature for up to 3 days.
• For a richer custard, substitute half-and-half with heavy cream or a mix of cream and milk.
• Ensure pecans are well separated while cooling to prevent clumping.
• This recipe is perfect for fall or holiday entertaining and can be prepared a day in advance.

Keywords: Pumpkin custard, candied pecans, fall dessert, baked custard, pumpkin dessert, easy pumpkin recipe