Pumpkin Custard

Anita Hoffman


An easy to make, delicious dessert. An amazing recipe!


★★★★★ 1 vote

10 Min
50 Min


  • 1 can(s)
    (15 ounces) pumpkin
  • 2
  • 1 c
    half and half or heavy cream
  • 2/3 c
    brown sugar
  • 1-1/2 tsp
    pumpkin pie spice
  • 1/2 tsp

  • 1/4 c
    brown sugar
  • 1/4 c
    chopped pecans
  • 1 Tbsp
    melted butter

How to Make Pumpkin Custard


  1. In a large bowl, combine the first 6 ingredients; beat until smooth.
    Pour into 4 greased 10 ounces custard cups.
  2. Place in a 13 X 9 inch baking pan; pour hot water around cups to a depth of 1 inch.
    Bake, uncovered, at 350 degrees for 20 minutes.
  3. TOPPING: Combine the 1/4 cup brown sugar, pecans and butter. Sprinkle over custard.
    Bake 30-35 minutes longer or until a knife inserted near the center comes out clean.
    Serve warm or chilled; top with whipped cream and cinnamon, if desired.
    Store in the refrigerator.

Printable Recipe Card

About Pumpkin Custard

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American

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