Pumpkin Custard

Name: Pumpkin Custard
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 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

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

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

Directions

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.

Originally published as Pumpkin Custard in Reminisce November/December 1998

Reviews

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Average Rating:

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
charliegirl1324

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!
schreiber

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.