Introduction

Oh, hello there, friend! Can you smell that? That warm, cozy aroma of pumpkin and spices? It takes me right back to crisp autumn days, football games, and gathering with loved ones. Today, I’m so excited to share a recipe that’s pure comfort in a dish: Easy Pumpkin Custard. Seriously, this isn’t just a dessert; it’s a hug in a bowl. It’s so simple to whip up, even on a busy weeknight, and the results are just… magical. Get ready to impress yourself (and anyone lucky enough to share this with you!).

Why You’ll Love This Recipe

Fast: Once you start, you’ll be surprised how quickly this comes together.
Easy: No fancy techniques needed here, just simple mixing and baking.
Giftable: Bake it in cute ramekins and tie a ribbon around them for an amazing homemade gift!
Crowd-pleasing: From picky eaters to gourmet gourmands, everyone adores this creamy, dreamy custard.

Ingredients

Let’s gather our goodies. Don’t worry, it’s all pretty straightforward stuff you probably have on hand or can easily find at the store.

For the Custard:

1 (15-ounce) can pumpkin purée: Make sure it’s pure pumpkin, not pumpkin pie filling!
1 cup half-and-half: This is key for that velvety smooth texture.
2/3 cup packed brown sugar: Gives it that lovely caramel-y sweetness.
2 large eggs: They help everything come together and get nice and creamy.
1 1/2 teaspoons pumpkin pie spice: The magic blend that screams autumn!
1/2 teaspoon kosher salt: Just a pinch to balance all that sweetness.
Cooking spray: To keep our beautiful custard from sticking.

For the Candied Pecans:

These crunchy, sweet gems are the perfect finishing touch. Trust me, you’ll want to make extra!

1/2 cup packed brown sugar: Again with the brown sugar – it’s the star here!
2 tablespoons water: To help that sugar turn into a glorious syrup.
1/2 teaspoon pumpkin pie spice: More of that cozy spice!
1/4 teaspoon kosher salt: A little salt makes the sweetness pop.
1 cup pecan halves (about 4 ounces): My personal favorite nut for this!
1/2 teaspoon vanilla extract: A little splash of pure bliss.

For Serving:

Whipped cream: Because no custard is complete without a cloud of whipped cream!
Pumpkin pie spice: A final dusting for extra flavor and flair.

How to Make It

Alright, let’s get cooking! It’s going to be so good, you’ll want to make this all year round, but it’s especially perfect for fall.

Preheat and Prep: First things first, let’s get that oven ready at 350°F (175°C). Lightly spray a 1.5-quart baking dish with cooking spray. This is where all that creamy goodness will bake.
Mix the Custard: Grab a big bowl. Whisk together the pumpkin purée, half-and-half, brown sugar, eggs, pumpkin pie spice, and kosher salt until everything is super smooth and well combined. It should look like a beautiful, rich orange potion. Pour this lovely mixture into your prepared baking dish.
The Water Bath Magic: This step is what makes the custard so incredibly smooth and prevents it from cracking. Place your custard dish inside a larger baking pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of your custard dish. It’s like a little spa treatment for your dessert!
Bake to Perfection: Pop that whole setup into the oven. Bake for about 40-50 minutes. You’ll know it’s ready when a knife inserted near the center comes out clean. Carefully remove the custard dish from the water bath and let it cool down completely. Patience, my friend!
Candied Pecan Time: While your custard is cooling, let’s get those crunchy toppings ready. In a medium saucepan, combine the brown sugar, water, pumpkin pie spice, and kosher salt. Stir it all together over medium heat until the sugar dissolves.
Coat Those Pecans: Add your pecan halves to the sugary syrup and stir them around so they’re all coated. Cook for just 2-3 minutes, stirring constantly. You’ll see the syrup thicken and cling to the pecans.
Cool and Harden: Remove the pan from the heat and stir in the vanilla extract. Pour the candied pecans onto a sheet of parchment paper to cool and harden up. They’ll get wonderfully crunchy!
Serve it Up! Once your custard is fully cooled, scoop it into individual bowls. Top with a generous dollop of whipped cream, a light sprinkle of pumpkin pie spice, and of course, those glorious candied pecans. Ta-da!

Substitutions & Additions

Feeling a little creative? You can totally play with this recipe!

Dairy-Free? You can try using full-fat coconut milk (from a can) or almond milk instead of half-and-half. It might change the texture slightly, but it will still be delicious!
Spice it Up: If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, ginger, nutmeg, and a pinch of cloves.
Nutty Variations: Walnuts or even slivered almonds would be lovely for the candied topping if pecans aren’t your thing.
Extra Flavor: A splash of bourbon or rum in the custard mixture can add a sophisticated depth of flavor.

Tips for Success

A few little tricks to make sure your custard turns out perfectly:

Don’t Overbake: Overbaking can lead to a rubbery texture, so keep an eye on it and test with a knife.
Cool Completely: Letting the custard cool is essential for it to set up properly. You can even make it a day ahead!
Candied Pecan Crunch: Make sure the pecans are completely cooled and hardened on the parchment paper before you store them, or they might get clumpy.
Prep Ahead: You can easily make the custard a day in advance and keep it chilled in the refrigerator. Make the candied pecans a few hours ahead or the day before.

How to Store It

Leftovers? Lucky you! You can store any remaining custard, covered tightly with plastic wrap, in the refrigerator for up to 3-4 days. The candied pecans can be stored in an airtight container at room temperature for up to a week. Just re-top your custard when you’re ready for more deliciousness!

FAQs

Q: Can I make this without a water bath?

A: While the water bath ensures a silky-smooth texture, you can bake it without one. It might bake a little faster and the texture could be slightly less smooth, but it will still taste wonderful!

Q: Can I use regular milk instead of half-and-half?

A: You can, but it might result in a thinner custard. For the creamiest results, half-and-half or even a mix of milk and cream is best!

Q: How do I know when the custard is done?

A: A knife inserted about an inch from the center should come out clean. The edges should be set, but the very center might still have a slight wobble. It will continue to set as it cools.

Easy Pumpkin Custard with Candied Pecans

A warm, cozy, and creamy pumpkin custard with a sweet, crunchy candied pecan topping, perfect for autumn or any time you need comfort in a bowl.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 50

Servings 6 servings

Equipment

1.5-quart baking dish For the custard
Larger baking pan For the water bath
Big bowl
Medium saucepan For the candied pecans
Parchment paper For cooling candied pecans

Ingredients

For the Custard

1 15-ounce can pumpkin purée Make sure it's pure pumpkin, not pumpkin pie filling!
1 cup half-and-half This is key for that velvety smooth texture.
0.66 cup packed brown sugar Gives it that lovely caramel-y sweetness.
2 large eggs They help everything come together and get nice and creamy.
1.5 teaspoons pumpkin pie spice The magic blend that screams autumn!
0.5 teaspoon kosher salt Just a pinch to balance all that sweetness.
cooking spray To keep our beautiful custard from sticking.

For the Candied Pecans

0.5 cup packed brown sugar Again with the brown sugar – it's the star here!
2 tablespoons water To help that sugar turn into a glorious syrup.
0.5 teaspoon pumpkin pie spice More of that cozy spice!
0.25 teaspoon kosher salt A little salt makes the sweetness pop.
1 cup pecan halves about 4 ounces. My personal favorite nut for this!
0.5 teaspoon vanilla extract A little splash of pure bliss.

For Serving

whipped cream Because no custard is complete without a cloud of whipped cream!
pumpkin pie spice A final dusting for extra flavor and flair.

Instructions

Preheat oven to 350°F (175°C). Lightly spray a 1.5-quart baking dish with cooking spray.
1 15-ounce can pumpkin purée
In a large bowl, whisk together the pumpkin purée, half-and-half, brown sugar, eggs, pumpkin pie spice, and kosher salt until smooth and well combined. Pour the mixture into the prepared baking dish.
1 15-ounce can pumpkin purée
Place the custard dish inside a larger baking pan. Carefully pour hot water into the larger pan until it comes about halfway up the sides of the custard dish.
Bake for 40-50 minutes, or until a knife inserted near the center comes out clean. Carefully remove the custard dish from the water bath and let it cool completely.
While the custard cools, make the candied pecans. In a medium saucepan, combine the brown sugar, water, pumpkin pie spice, and kosher salt. Stir over medium heat until the sugar dissolves.
1 15-ounce can pumpkin purée
Add the pecan halves to the sugary syrup and stir to coat. Cook for 2-3 minutes, stirring constantly, until the syrup thickens.
1 15-ounce can pumpkin purée
Remove from heat, stir in the vanilla extract, and pour the candied pecans onto parchment paper to cool and harden.
1 15-ounce can pumpkin purée
Once the custard is cooled, scoop into bowls, top with whipped cream, a sprinkle of pumpkin pie spice, and the candied pecans.
1 15-ounce can pumpkin purée

Notes

The water bath ensures a silky-smooth texture. For the creamiest results, half-and-half or even a mix of milk and cream is best. Overbaking can lead to a rubbery texture. Let the custard cool completely before serving. Candied pecans can be made a day ahead and stored in an airtight container.