Easy Pumpkin Custard Recipe | Little Luna
This pumpkin cream dessert is easy to prepare and can satisfy the craving for pumpkin! It is rich and creamy, full of pumpkin spice, delicious nuts, and crunchy toppings.
It is creamy, delicious, and can be eaten hot or cold. If you like pumpkin custard, you also want to check out our pumpkin desserts and pumpkin cheesecakes-all the fall delicacies!
Best pumpkin custard recipe
I kind of like this pumpkin custard. This is a great substitute for making whole pumpkin pie. You can put it in a separate side dish with a ball of whipped cream.
Not only is it a great dessert idea for any fall holiday, but it is also great at any time of the pumpkin season, even though it is always pumpkin mousse time in my book.
I like that this recipe is easy to make on any normal weekday evening, but it is elegant enough to hold large gatherings. My favorite method is to put a little whipped cream on top and refrigerate. Add chopped pecans and toppings sprinkled with cinnamon to give it extra spice and crunch. You can also serve hot custard-whatever you like!
Pumpkin Custard Water Bath
If you’ve never made custard before, it may be a bit tricky at first because you put them in a small bowl or cup and then bake them in another pan filled with water-this is called For a water bath. But don’t be nervous. If you just follow the instructions, the results will be great. 🙂
What kind of baked custard: You need a heat-resistant baking tray to make this dessert, such as custard cup (flared) or ramen (straight side). If you don’t have these, you can use a smaller wide-mouth mason jar.
What is the function of the water bath? It just adds moisture to the oven and helps when making cheesecake or custard to prevent it from cracking or overcooking. If there is no water bath, the outside of the custard will be overcooked before the center is ready.
To make this simple pumpkin custard, first mix pumpkin puree, eggs, half and half, brown sugar, pumpkin pie spice, and salt. Beat them together until they merge.
Pour the batter evenly into 3 greased 10-ounce oven-safe containers (I like to use ramekins).
Place the cup in a 9×13 baking pan. Then pour about an inch of hot water around the cup. Bake in a 350 degree oven for 20 minutes. While the custard is baking, put the brown sugar, melted butter, and pecans in a small bowl.
After the custards are roasted for 20 minutes, take them out of the oven and sprinkle them with the pecan mixture. Bake for another 35-40 minutes.
Remember, you can provide these hot or cold! Store them in the refrigerator to keep them fresh.
Pumpkin Custard Recipe Notes:
- Water bath is also called bain-marie
- Don’t over-check the custard. Every time the oven is turned on, heat and moisture will be lost.
- If you make several at a time, they may cook at different times. So pay close attention to them.
- To avoid splashing hot water: After placing the pan on the grill, add 1 inch of hot water to the grill pan, and then gently slide the grill into the oven.
How do I know when the custard is ready? Since the custard should be a bit wobbly in the center, you can know when the custard is ready by inserting a butter knife between the center and the sides of the plate. If it comes out clean, it is done.
Storage of toppings + pumpkin custard
Which pumpkin custard topping is best? We will definitely add some freshly chopped pecans, some whipped cream and a little cinnamon on top. You can also add nutmeg or pumpkin spice to your liking.
you can also Shop Close the lid and store in the refrigerator for up to 3 days.
We hope you like this custard. It’s actually pumpkin pie without a shell, but it’s more delicious!
This pumpkin custard will make your autumn delicious! If you have never made custard before, then be sure to put it on your fall bucket list and don’t be intimidated by it. They are really simple. 🙂
For more delicious pumpkin desserts, please check:
Preparation time 10 minutes
Cooking time 1 hour
Total time 1 hour 10 minutes
Calories 496 kcal
Author Little Luna
- 1 (15 ounce) canned pumpkin
- 2 eggs
- 1 cup and a half
- 2/3 cup brown sugar packed
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 cup brown sugar packed
- 1/4 cup chopped pecans
- 1 TB butter melted
- Whipped cream, cinnamon powder and chopped pecans, optional
Preheat the oven to 350
In a large bowl, whisk together the first six ingredients. Pour into 3 greased 10-ounce cups.
Place the cup in a 9×13 baking tray; pour 1 inch of hot water around the cup. Bake at 350° for 20 minutes.
At the same time, mix brown sugar, pecans and melted butter. After cooking the custard for 20 minutes, sprinkle it on top and bake for another 35-40 minutes, or until the knife inserted in the center is clean. Serve hot or refrigerated; if necessary, top with whipped cream, cinnamon, and more chopped pecans. Store in the refrigerator.
Tried and real findings:
- Difficulty: easy
- How much to eat: 3
- Any changes made: add more pecans on top-longer cooking time.
- Any suggestions for the next time: none
Adapt your own taste.
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