Save on Pinterest

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

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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • 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