Best 2 Pumpkin Pecan Custard Recipes

Indulge in a symphony of flavors with our delectable Pumpkin Pecan Custard, a culinary masterpiece that captures the essence of fall. This delightful treat combines the smooth and creamy texture of a classic custard with the rich, nutty flavor of pecans and the earthy sweetness of pumpkin. Perfect for special occasions or cozy gatherings, this dessert is sure to impress with its elegant presentation and irresistible taste. Our collection of recipes offers a variety of options to suit your preferences, from a traditional Baked Pumpkin Pecan Custard to a lighter No-Bake version. Each recipe is carefully crafted with step-by-step instructions and helpful tips to ensure a perfect result every time. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds craving more.

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 smoother custard, use a blender or food processor to blend the pumpkin, eggs, milk, and spices until smooth.
If you don't have a blender or food processor, you can whisk the ingredients together until smooth. Be sure to whisk vigorously to avoid lumps.
Bake the custard in a water bath to prevent the custard from curdling.
To make the praline topping, use a heavy saucepan to melt the butter and sugar. Stir constantly to prevent the mixture from burning.
Once the sugar has melted, add the pecans and stir to coat.
Pour the praline topping over the custard before serving.

Conclusion:

Pumpkin pecan custard is a delicious and easy-to-make dessert that is perfect for fall gatherings. The combination of pumpkin, pecans, and spices creates a rich and flavorful custard that is sure to please everyone. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.