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Pumpkin Custard Recipe
Pumpkin Custard Recipe photo by Taste of Home

Pumpkin Custard Recipe

Publisher Photo
THIS DESSERT is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 4 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 eggs
  • 1 cup half-and-half cream
  • 2/3 cup packed brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon butter, melted
  • Whipped cream and ground cinnamon, optional

Nutritional Facts

1 serving (1 each) equals 422 calories, 17 g fat (7 g saturated fat), 144 mg cholesterol, 410 mg sodium, 61 g carbohydrate, 5 g fiber, 8 g protein.

Directions

  1. In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups.
  2. Place in a 13-in. x 9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes.
  3. For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted near the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator. Yield: 4 servings.
Originally published as Pumpkin Custard in Reminisce November/December 1998, p45

Nutritional Facts

1 serving (1 each) equals 422 calories, 17 g fat (7 g saturated fat), 144 mg cholesterol, 410 mg sodium, 61 g carbohydrate, 5 g fiber, 8 g protein.

Reviews for Pumpkin Custard

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 29, 2013

Can't get much easier....lovely!

MY REVIEW
Reviewed Oct. 23, 2013

This was amazing!

MY REVIEW
Reviewed Oct. 6, 2012

As the pumpkin custard was baking, my daughter walked in and said it was "so amazing" she wanted to take it to her boyfriend's house. I had to immediately make another custard, with heavy cream instead of half-and-half. I also used cinnamon, ginger, cloves, and allspice instead of pumpkin pie spice. It's all good!

MY REVIEW
Reviewed Nov. 8, 2011

Very Good

MY REVIEW
Reviewed Oct. 1, 2010

it was easy to make, and I used heavy cream because that is what I had in the fridge. I took a lot longer to cook than 20 min. more like 40...maybe it was the cream. I recommend you try it! and I am only 14 and thought it was easy!

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