Easy Pumpkin Custard with Candied Pecans Recipe
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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