Why You’ll Love This Recipe

It’s lighter than a full pie but still indulgent and comforting.
The pecan topping adds a contrasting texture to the smooth custard.
You can make it ahead and chill, making it good for entertaining or holidays.
It’s versatile — you can serve it in ramekins for individual portions or in a baking dish to slice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Custard

Eggs
Brown sugar
Ground cinnamon
Ground allspice
Ground ginger
Ground nutmeg
Ground cloves
Pumpkin puree
Evaporated milk (or a milk/cream mix)
Vanilla extract
Salt

Topping / Streusel

Brown sugar
All-purpose flour
Ground cinnamon
Cold butter
Chopped pecans

Directions

Preheat the oven to 180 °C (350 °F). Lightly grease six 6-ounce ramekins and arrange them on a baking sheet.
In a medium bowl, beat the eggs lightly. Add brown sugar, cinnamon, allspice, ginger, nutmeg, cloves, pumpkin puree, and vanilla; mix until smooth.
Slowly stir in the evaporated milk until fully blended.
Pour the custard mixture evenly into the prepared ramekins.
Bake for about 20 minutes initially.
Meanwhile, prepare the topping: in a small bowl combine brown sugar, flour, and cinnamon. Cut in cold butter until the mixture becomes crumbly. Stir in pecans.
After the initial bake, remove the ramekins, and evenly sprinkle the pecan streusel on top of each custard.
Return to the oven and bake another 15–20 minutes (or until a knife inserted near the center comes out clean).
Remove ramekins from the baking pan (water bath if used) and allow to cool for 10 minutes. Then cover and refrigerate at least 4 hours before serving.

Servings and timing

Servings: 6 (using six 6-ounce ramekins)
Prep time: ~ 20 minutes
Bake time: ~ 35 minutes total (initial + topping
Cooling / chilling: at least 4 hours in refrigerator
Total time (including chilling): ~ 5 hours or more

Variations

Use part cream or whole milk instead of evaporated milk for a richer custard.
Add a splash of bourbon or rum to the custard for adult flavor.
Use pecan meal or walnuts in topping instead of pecans.
Add citrus zest (orange or lemon) to custard for brightness.
Serve warm with a scoop of ice cream, or chilled with whipped cream.

Storage/Reheating

Storage: Keep covered in the refrigerator for up to 3–4 days.
Reheating: If you prefer it warm, reheat individual ramekins in a low oven (~150 °C) for a few minutes until warmed through. Be careful not to overheat or curdle the custard.
The pecan topping is best added just before serving to retain its crunch; otherwise it may soften over time.

FAQs

What is the purpose of the topping?

The pecan streusel adds a crunchy texture contrast to the soft custard and gives nutty, caramelized flavor.

Can I make this without pecans (nut-free)?

Yes — omit the pecans and increase the crisp topping with extra flour / butter / sugar, or use seeds like sunflower.

Do I need a water bath (bain-marie)?

While not strictly required in all recipes, baking in a water bath helps the custard bake more gently and evenly, reducing risk of cracks or curdling.

Can I bake it in one large dish instead of individual ramekins?

Yes — adjust baking time (longer) and check doneness by inserting a knife or toothpick near the center.

Can I use pumpkin pie filling instead of pure pumpkin?

It’s better to use plain pumpkin puree, because pumpkin pie filling already contains sugar and spices which may throw off balance.

What if my topping gets too browned before the custard is set?

You can tent lightly with foil to prevent further browning while the custard finishes baking.

Is it served warm or cold?

You can serve it warm or chilled. Chilling helps it set firmly and improves flavor melding.

How do I know when the custard is done?

A small area near the center can still be slightly jiggly, but a knife inserted near (not in) the center should come out clean. The edges should be set.

Can I prepare it ahead?

Yes — you can bake in advance and refrigerate. Add the pecan topping just before serving (or bake topping shortly before serving) to preserve crunch.

Can I freeze this custard?

Freezing is not recommended, as custard texture may become grainy or watery upon thawing.

Conclusion

Pumpkin pecan custard brings together the best of creamy, spiced autumn flavors and a satisfying nutty crunch. With relatively simple steps and the ability to make ahead, it’s a delightful dessert for holiday meals or cozy evenings. Let me know if you’d like a version adapted for dairy-free, vegan, or gluten-free diets!

Pumpkin Pecan Custard

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This Pumpkin Pecan Custard combines creamy spiced pumpkin custard with a crunchy pecan streusel topping. A lighter, crustless alternative to pumpkin pie, it’s rich, cozy, and perfect for fall gatherings or an elegant make-ahead dessert.

Author: Laura
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 5 hours
Yield: 6 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 180°C (350°F). Lightly grease six 6-ounce ramekins and place them on a baking sheet.
In a medium bowl, beat the eggs lightly. Add brown sugar, spices, pumpkin puree, vanilla, and salt. Mix until smooth.
Slowly whisk in evaporated milk until fully combined.
Pour custard evenly into prepared ramekins. Bake for 20 minutes.
Meanwhile, make the streusel topping: combine brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or pastry cutter until crumbly. Stir in pecans.
After 20 minutes of baking, remove ramekins and sprinkle streusel evenly over the tops.
Return to the oven and bake an additional 15–20 minutes, or until a knife inserted near the center comes out clean.
Cool 10 minutes, then refrigerate at least 4 hours before serving.

Notes

Use a water bath for extra-smooth custard texture.
Tent with foil if the topping browns too quickly.
Can be served warm or chilled — chilling helps the custard set firmly.
For a nut-free version, omit pecans and replace with seeds or extra streusel mix.

Nutrition

Serving Size: 1 ramekin (1/6 of recipe)
Calories: 270
Sugar: 24g
Sodium: 170mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg