Pumpkin Pecan Custard: A Heavenly Fall Dessert Recipe

Fall is the perfect time to indulge in cozy, comforting desserts, and what could be more fitting than a creamy, decadent pumpkin pecan custard? This recipe combines the classic flavors of pumpkin pie with the nutty crunch of pecans, all baked into a smooth, velvety custard. It’s a delightful treat that’s sure to impress your family and friends. Forget the traditional pie crust; this crustless wonder is easier to make and showcases the delicious filling. This pumpkin pecan custard is perfect for Thanksgiving, holiday gatherings, or simply a delightful autumn evening at home.

## Why You’ll Love This Pumpkin Pecan Custard

* **Simple to Make:** Unlike pumpkin pie, this custard doesn’t require making or buying a pie crust. It simplifies the process while maintaining the deliciousness.
* **Rich and Creamy Texture:** The combination of pumpkin puree, cream, and eggs creates a smooth, velvety custard that melts in your mouth.
* **Perfectly Spiced:** A blend of warm spices like cinnamon, nutmeg, and ginger enhances the natural sweetness of the pumpkin and creates a comforting aroma.
* **Nutty Crunch:** Toasted pecans add a delightful textural contrast and a complementary nutty flavor to the custard.
* **Gluten-Free Option:** Since it’s crustless, this dessert is naturally gluten-free, making it a great option for those with dietary restrictions.
* **Make-Ahead Friendly:** You can prepare the custard a day or two in advance and store it in the refrigerator until you’re ready to bake it.

## Ingredients You’ll Need

Before you start baking, gather the following ingredients:

* **Pumpkin Puree:** Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already contains spices and sugar, which will affect the flavor of your custard. About 15 ounces will do.
* **Heavy Cream:** Heavy cream is essential for creating a rich and creamy custard. Do not substitute with milk or half-and-half.
* **Milk:** A little milk lightens the heavy cream and helps to create the perfect custard consistency. Whole milk is recommended, but you can also use 2% milk.
* **Eggs:** Eggs are the binding agent in the custard and provide structure. Use large eggs at room temperature.
* **Egg Yolks:** Additional egg yolks enhance the richness and creaminess of the custard.
* **Granulated Sugar:** Granulated sugar adds sweetness to the custard. Adjust the amount to your preference.
* **Brown Sugar:** Brown sugar adds a caramel-like flavor that complements the pumpkin and pecans. Light or dark brown sugar can be used.
* **Vanilla Extract:** Vanilla extract enhances the flavors of the other ingredients and adds a touch of warmth.
* **Pumpkin Pie Spice:** A blend of cinnamon, nutmeg, ginger, and cloves. If you don’t have pumpkin pie spice, you can make your own by combining these spices.
* **Salt:** A pinch of salt balances the sweetness and enhances the other flavors.
* **Pecans:** Chopped pecans add a nutty crunch to the custard. Toast them before adding them to the custard for a more intense flavor.

### Ingredient List (Detailed)

* 15 ounces (1 can) pumpkin puree
* 1 1/2 cups heavy cream
* 1/2 cup whole milk
* 2 large eggs, room temperature
* 2 large egg yolks, room temperature
* 1/2 cup granulated sugar
* 1/4 cup packed light brown sugar
* 1 teaspoon vanilla extract
* 2 teaspoons pumpkin pie spice
* 1/4 teaspoon salt
* 1 cup chopped pecans, toasted

## Equipment You’ll Need

* **Mixing Bowls:** You’ll need several mixing bowls to prepare the custard.
* **Whisk:** A whisk is essential for combining the ingredients and creating a smooth custard.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Baking Dish:** A 9-inch pie plate or a similar-sized baking dish.
* **Aluminum Foil:** To create a water bath for baking.
* **Large Roasting Pan:** To hold the baking dish and water bath.
* **Oven:** Preheat your oven to 325°F (160°C).

## Step-by-Step Instructions

Follow these detailed instructions to make the perfect pumpkin pecan custard:

### 1. Toast the Pecans

Preheat oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly golden. Watch them carefully to prevent burning. Let cool slightly.

### 2. Prepare the Custard Base

In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, egg yolks, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined. Make sure there are no lumps of pumpkin puree.

### 3. Add the Pecans

Gently fold in the toasted pecans into the custard mixture, reserving a few for topping.

### 4. Prepare the Baking Dish

Pour the custard mixture into a 9-inch pie plate or baking dish.

### 5. Prepare the Water Bath

Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the baking dish. This water bath will help the custard bake evenly and prevent it from cracking.

### 6. Bake the Custard

Carefully transfer the roasting pan with the water bath and custard to the preheated oven. Bake for 50-60 minutes, or until the custard is set around the edges but still slightly jiggly in the center. The center should look like a very soft, unset jello. The internal temperature should reach 175-180°F (80-82°C).

### 7. Cool the Custard

Remove the roasting pan from the oven and carefully remove the baking dish from the water bath. Let the custard cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight. This will allow the custard to set completely and develop its full flavor.

### 8. Serve and Enjoy

Before serving, garnish the custard with the reserved toasted pecans. You can also add a dollop of whipped cream or a sprinkle of cinnamon. Slice and serve cold. Enjoy!

## Tips for the Perfect Pumpkin Pecan Custard

* **Use Room Temperature Ingredients:** Room temperature eggs and egg yolks will incorporate more easily into the custard mixture and result in a smoother texture.
* **Don’t Overbake:** Overbaking the custard will cause it to become dry and cracked. Bake it until it’s just set around the edges but still slightly jiggly in the center.
* **Use a Water Bath:** Baking the custard in a water bath is crucial for preventing it from cracking and ensuring even baking. Make sure the water level is high enough to reach halfway up the sides of the baking dish.
* **Chill Completely:** Chilling the custard completely before serving is essential for allowing it to set properly and develop its full flavor.
* **Toast the Pecans:** Toasting the pecans before adding them to the custard enhances their flavor and adds a delightful crunch.
* **Adjust Spices to Your Preference:** Feel free to adjust the amount of pumpkin pie spice to your liking. If you prefer a stronger spice flavor, add a little more. If you prefer a milder flavor, add a little less.

## Variations and Substitutions

* **Maple Syrup:** Substitute some of the granulated sugar with maple syrup for a richer, more complex flavor.
* **Bourbon:** Add a tablespoon of bourbon to the custard mixture for a boozy twist.
* **Chocolate Chips:** Add chocolate chips for a mocha pecan flavor.
* **Different Nuts:** Substitute the pecans with walnuts, almonds, or macadamia nuts.
* **Dairy-Free Option:** Use coconut cream instead of heavy cream and almond milk instead of whole milk for a dairy-free version. You may need to add a little cornstarch to thicken the custard.
* **Smaller Individual Custards:** Pour the custard mixture into ramekins and bake for a shorter amount of time to create individual custards.

## Serving Suggestions

* Serve the pumpkin pecan custard cold or at room temperature.
* Garnish with whipped cream, toasted pecans, a sprinkle of cinnamon, or a drizzle of caramel sauce.
* Serve with a cup of coffee or tea.
* Serve as part of a Thanksgiving or holiday dessert buffet.
* Enjoy as a simple and satisfying autumn treat.

## Storage Instructions

* Store leftover pumpkin pecan custard in the refrigerator for up to 3 days. Cover the custard tightly with plastic wrap or store it in an airtight container.
* You can also freeze the custard for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.

## Pumpkin Pecan Custard Recipe Card

**Yields:** 8 servings
**Prep time:** 20 minutes
**Cook time:** 50-60 minutes
**Chill time:** 4 hours

### Ingredients:

* 15 ounces (1 can) pumpkin puree
* 1 1/2 cups heavy cream
* 1/2 cup whole milk
* 2 large eggs, room temperature
* 2 large egg yolks, room temperature
* 1/2 cup granulated sugar
* 1/4 cup packed light brown sugar
* 1 teaspoon vanilla extract
* 2 teaspoons pumpkin pie spice
* 1/4 teaspoon salt
* 1 cup chopped pecans, toasted

### Equipment:

* Mixing bowls
* Whisk
* Measuring cups and spoons
* 9-inch pie plate or baking dish
* Aluminum foil
* Large roasting pan
* Oven

### Instructions

1. Preheat oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 5-7 minutes, or until fragrant and lightly golden. Let cool slightly.
2. In a large mixing bowl, whisk together the pumpkin puree, heavy cream, milk, eggs, egg yolks, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
3. Gently fold in the toasted pecans into the custard mixture, reserving a few for topping.
4. Pour the custard mixture into a 9-inch pie plate or baking dish.
5. Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the baking dish.
6. Carefully transfer the roasting pan with the water bath and custard to the preheated oven. Bake for 50-60 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
7. Remove the roasting pan from the oven and carefully remove the baking dish from the water bath. Let the custard cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight.
8. Before serving, garnish the custard with the reserved toasted pecans. Slice and serve cold. Enjoy!

## Nutrition Information (per serving, approximate)

* Calories: 350
* Fat: 25g
* Saturated Fat: 15g
* Cholesterol: 150mg
* Sodium: 150mg
* Carbohydrates: 25g
* Sugar: 20g
* Protein: 5g

*Please note that nutrition information is an estimate and may vary based on specific ingredients and portion sizes.*

## Conclusion

This pumpkin pecan custard is a delightful and easy-to-make dessert that’s perfect for fall. The creamy texture, warm spices, and nutty crunch make it a truly unforgettable treat. Whether you’re serving it for Thanksgiving or simply enjoying a cozy autumn evening at home, this custard is sure to be a hit. Give it a try and let us know what you think!

Enjoy baking!