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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.

Ingredients

Custard

  • 3 large eggs
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups pumpkin puree
  • 1 can (12 oz / 354 ml) evaporated milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Topping / Streusel

  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 2 tbsp cold butter, cubed
  • 1/3 cup chopped pecans

Instructions

  1. Preheat oven to 180°C (350°F). Lightly grease six 6-ounce ramekins and place them on a baking sheet.
  2. In a medium bowl, beat the eggs lightly. Add brown sugar, spices, pumpkin puree, vanilla, and salt. Mix until smooth.
  3. Slowly whisk in evaporated milk until fully combined.
  4. Pour custard evenly into prepared ramekins. Bake for 20 minutes.
  5. 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.
  6. After 20 minutes of baking, remove ramekins and sprinkle streusel evenly over the tops.
  7. Return to the oven and bake an additional 15–20 minutes, or until a knife inserted near the center comes out clean.
  8. 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

Find it online: https://thefamilycooking.com/pumpkin-pecan-custard/