Best 2 Pumpkin Pecan Custard Recipes

Pumpkin pecan custard is a classic holiday dessert that is sure to please everyone at your table. This rich and creamy custard is made with a combination of pumpkin puree, pecans, spices, and eggs. It is then baked in a crust, or served on its own. Whether you are looking for a new Thanksgiving dessert or a special treat to enjoy during the fall season, pumpkin pecan custard is a delicious and easy-to-make recipe that is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN PECAN CUSTARD

Pumpkin Pecan Custard image

What could be better than two timeless recipes combined? The taste of traditional pumpkin pie artfully blended with classic custard make for a charming union of flavours.

Provided by Egg Farmers of Ontario

Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario

Time 55m

Yield 6

Number Of Ingredients 16

Ingredients

3 eggs
⅔ cup lightly packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ cups canned pumpkin puree
1 cup low-fat evaporated milk
2 tablespoons brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
½ tablespoon melted butter
3 tablespoons chopped toasted pecans
2 tablespoons Whipped cream

Steps:

Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
Bake in the preheated oven for 20 minutes.
Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 40.5 g, Cholesterol 100.7 mg, Fat 7.4 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 248 mg, Sugar 35.4 g

PUMPKIN PECAN CUSTARD

Pumpkin Pecan Custard image

My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative-and we don't miss the crust at all. It firms up as it cools. -Abby Booth, Coweta, Oklahoma

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 can (15 ounces) pumpkin
1 can (12 ounces) reduced-fat evaporated milk
3/4 cup egg substitute
1/3 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

Steps:

In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes., Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean., Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 213 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

Tips:

For a richer custard, use heavy cream instead of milk. You can also add a beaten egg yolk to the custard mixture for a thicker consistency.
If you don't have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water.
Be careful not to overcook the custard, or it will become curdled. The custard is done when it has thickened and coats the back of a spoon.
For a smoother custard, strain it through a fine-mesh sieve before pouring it into the pie crust.
Chill the custard for at least 4 hours, or overnight, before serving. This will allow the flavors to meld and the custard to firm up.

Conclusion:

Pumpkin pecan custard pie is a classic fall dessert that is perfect for any occasion. With its creamy, flavorful filling and crunchy pecan topping, this pie is sure to be a hit. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and will yield delicious results. So next time you're looking for a special dessert, give pumpkin pecan custard pie a try. You won't be disappointed!