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Pumpkin Custard Recipe
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Pumpkin Custard Recipe

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5 10 9
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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 each: 422 calories, 17g fat (7g saturated fat), 144mg cholesterol, 410mg sodium, 61g carbohydrate (55g sugars, 5g fiber), 8g 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


Reviews for Pumpkin Custard

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
bailey5918
Reviewed Nov. 15, 2015

"Super easy and really good. Great for gluten free diets. I used low fat buttermilk and it gave it a nice tangy flavor. The topping is yummy but not necessary. I had to make a second batch, it was so good. I agree...whipped cream really tops it off."

MY REVIEW
maryesch2
Reviewed Oct. 10, 2014

"My teen boys fought over the last one. They both made a suggestion for next time: use an oatmeal topping. I just made it a second time and its better! top with whipped cream & toasted pecans ."

MY REVIEW
gouldleslie
Reviewed Oct. 29, 2013

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

MY REVIEW
spiker1
Reviewed Oct. 23, 2013

"This was amazing!"

MY REVIEW
Ilse Instructor
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
Rosemary Swope
Reviewed Nov. 8, 2011

"Very Good"

MY REVIEW
charliegirl1324
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!"

MY REVIEW
schreiber
Reviewed Oct. 22, 2009

"To make a crustless Pumpkin Pie, simply add 2 T of sifted Corn Starch to the recipe on the can per pie. Spray your 9" square pan(s), and bake as directed. It's excellent! Hint: Unsifted Corn Starch will clump in your batter."

MY REVIEW
eileenmcvea
Reviewed May. 29, 2009

"what is solid pack pumpkin"

MY REVIEW
msitaly83@yahoo.com
Reviewed May. 12, 2009

"This is dessert is the best! It's like eating a pumpkin pie without the crust. The topping is also great, but it would do fine without it, too. I love to bake with pumpkin, and I've already made this twice. A definite winner!"

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