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Baked Pumpkin Custard with Pecan Topping

This warm, silky baked pumpkin custard topped with a sweet pecan crunch is the perfect comforting dessert for fall and holiday gatherings.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American, Comfort Food
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Pumpkin Custard
  • 1 can 15 oz solid-pack pumpkin puree (not pie filling) Choose solid-pack pumpkin puree for the best flavor.
  • 2 large eggs
  • 1 cup half-and-half Can be swapped with whole milk for lighter custard.
  • 2/3 cup packed brown sugar Use light brown sugar for a milder flavor if desired.
  • 1.5 tsp pumpkin pie spice Helps to enhance the pumpkin flavor.
  • 0.5 tsp salt Balances the sweetness.
  • Butter or cooking spray For greasing the custard cups.
For the Pecan Topping
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1 tbsp unsalted butter, melted
For Serving (Optional)
  • Whipped cream and ground cinnamon Optional garnish for serving.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease four 10-ounce custard cups or ramekins with butter or cooking spray.
  2. In a large bowl, beat together the pumpkin puree, eggs, half-and-half, brown sugar, pumpkin pie spice, and salt until smooth.
  3. Divide the mixture evenly among the prepared cups.
Baking
  1. Place the filled cups in a 13x9-inch baking pan and carefully pour hot water into the pan until it reaches about 1 inch up the sides of the cups.
  2. Bake the custards uncovered for 20 minutes.
  3. While they bake, combine brown sugar, chopped pecans, and melted butter in a small bowl.
  4. After 20 minutes, sprinkle the pecan mixture evenly over the tops of the custards.
  5. Return to the oven and bake for another 30 to 35 minutes until a knife inserted in the center comes out clean.
Cooling and Serving
  1. Remove the cups from the hot water and allow to cool slightly before serving.
  2. Enjoy warm or chilled, optionally topped with whipped cream and a sprinkle of cinnamon.
  3. For leftovers, cool completely, cover, and refrigerate for up to 3 days.

Notes

Ensure you use solid-pack pumpkin puree rather than pumpkin pie filling for the best flavor. Don't skip the water bath to ensure even cooking.