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Pumpkin Custard

 Pumpkin Custard
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
4 ServingsPrep: 10 min. Bake: 50 min.


  • 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
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon butter, melted
  • Whipped cream and ground cinnamon, optional


  • In a large bowl, combine the first six ingredients; beat until
  • smooth. Pour into four greased 10-oz. custard cups.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 422 calories,

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Pumpkin Custard (continued)

Nutritional Facts: 17 g fat (7 g saturated fat), 144 mg cholesterol, 410 mg sodium, 61 g carbohydrate, 5 g fiber, 8 g protein.