Description
This Pumpkin Custard recipe offers a creamy, spiced dessert perfect for autumn gatherings. The smooth custard is baked in a water bath for a delicate texture, complemented by homemade pumpkin spice candied pecans for a crunchy, flavorful topping. Served with whipped cream and a sprinkle of pumpkin pie spice, this dessert is both festive and comforting.
Ingredients
For the Custard:
- 1 (15-ounce) can pumpkin purée
- 1 cup half-and-half
- 2/3 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- Cooking spray
For the Candied Pecans:
- 1/2 cup packed light or dark brown sugar
- 2 tablespoons water
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 1 cup pecan halves (about 4 ounces)
- 1/2 teaspoon vanilla extract
For Serving:
- Whipped cream
- Pumpkin pie spice for dusting
Instructions
- Prepare the oven and custard mixture: Preheat your oven to 350°F and position a rack in the middle. In a stand mixer or large bowl, combine pumpkin purée, half-and-half, brown sugar, eggs, pumpkin pie spice, and kosher salt. Beat until smooth using the paddle attachment or a sturdy whisk.
- Prepare ramekins and baking setup: Spray six 8-ounce ramekins with cooking spray. Divide the custard mixture evenly among them. Place the ramekins in a large baking pan with high sides.
- Add water bath and bake: Pour hot water into the pan around the ramekins until water reaches about 1 inch up the sides, ensuring no water enters the custard. Carefully transfer the pan to the oven and bake uncovered for 1 hour to 1 hour and 5 minutes, until a toothpick inserted in the center comes out clean.
- Cool the custards: Remove the ramekins from the water bath and transfer to a wire rack. Let them cool to slightly warm or cool completely before refrigerating until chilled.
- Make the candied pecans: Line a rimmed baking sheet with parchment paper. In a small nonstick frying pan over medium heat, combine brown sugar, water, pumpkin pie spice, and kosher salt. Stir frequently until the sugar dissolves and the mixture bubbles, about 2 to 3 minutes.
- Add pecans and finish candying: Stir in pecan halves and vanilla extract, cooking and stirring constantly for 3 minutes until pecans are well coated.
- Cool and separate pecans: Pour the pecans onto the prepared baking sheet, spreading them in a single layer. Let cool completely, then break apart any pecans stuck together by hand.
- Serve: Top each chilled custard with candied pecans, a dollop of whipped cream, and a dusting of pumpkin pie spice for a festive finish.
Notes
- Ensure no water from the bath spills into the ramekins to avoid watery custard.
- You can prepare the custard a day ahead and refrigerate for convenience.
- Adjust pumpkin pie spice to taste if you prefer a stronger or milder spice profile.
- The candied pecans can be stored in an airtight container for up to 3 days.
- Use cooking spray liberally to prevent custard from sticking to the ramekins.
- To make the recipe dairy-free, substitute half-and-half with a suitable non-dairy cream alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
