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Pumpkin Custard

This easy Thanksgiving 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


  • 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 13x9-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 in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts
1 each: 422 calories, 17g fat (7g saturated fat), 144mg cholesterol, 410mg sodium, 61g carbohydrate (55g sugars, 5g fiber), 8g protein.
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  • Heather
    Sep 13, 2020

    i have been using this recipe for years now. its the best ever and has never failed me. its so easy to make. i have even put it in a pie crust to make pies and tarts. its wonderful!!!!

  • Beulah
    Feb 8, 2020

    THIS CUSTARD IS SO GOOD I CAN'T BELIEVE IT! I used whipping cream (had it on hand) and instead of making the nut topping (can't eat nuts) I used crushed Heath Bars as the topping. Put it on immediately when custards came out of the oven. Froze some of them wrapped in foil then microwave-thawed them (25 seconds) and they were every bit as good. These would make such perfect substitutes for pumpkin pie at Thanksgiving -- a real treat.

  • mt2az
    Nov 13, 2017

    We used the pumpkin that was cut out from the Haloween pumpkins .... cooked and drained. Also substituted walnuts for pecans because that's what I had on hand. Used 8 oz custard cups. Turned out great ! Definitely will make again but next time will run theumpkin through the blender to make smoother ... it was just a tad stringy.

  • aliciakp
    Oct 23, 2016

    I don't have custard cups but have 4 oz ramekins, could I use these instead?

  • bailey5918
    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.

  • maryesch2
    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 .

  • gouldleslie
    Oct 29, 2013

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

  • spiker1
    Oct 23, 2013

    This was amazing!

  • Ilse Instructor
    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!

  • Rosemary Swope
    Nov 8, 2011

    Very Good