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Easy Pumpkin Custard with Candied Pecans Recipe

4.5 from 103 reviews

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.

Ingredients

Scale

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