Oh my goodness, if you haven’t tried making Pumpkin Pecan Custard yet, you’re in for a delightful treat! This dessert is the perfect blend of rich pumpkin flavor and crunchy pecans, all wrapped up in a creamy, dreamy custard. I remember the first time I made it for Thanksgiving; the aroma filled the house, and everyone just couldn’t wait to dig in! It’s such a cozy dessert that feels like a warm hug on a chilly fall evening. Trust me, once you’ve tasted this Pumpkin Pecan Custard, it’ll become a staple in your home, just like it has in mine. It’s not only delicious but also super easy to whip up, which means more time for enjoying those sweet moments with friends and family!
Ingredients List
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
These are the simple yet essential ingredients that make up this delightful Pumpkin Pecan Custard. Each one plays a role in creating that luscious, creamy texture and rich flavor. I love how the sweetness of brown sugar pairs perfectly with the earthy notes of pumpkin and the nutty crunch of pecans. You’ll find that putting this all together is not only straightforward but also super satisfying!
How to Prepare Pumpkin Pecan Custard
Getting started on your Pumpkin Pecan Custard is easier than you might think! Just follow these simple steps, and you’ll have a delicious dessert ready to impress.
- First, preheat your oven to 350°F (175°C). This is crucial for that perfect bake, so don’t skip this step!
- In a mixing bowl, combine the pumpkin puree, heavy cream, and brown sugar. Use a whisk or spatula to mix them until smooth and creamy. You want to see that beautiful, rich color come together.
- Next, crack in the eggs, and add the vanilla extract, cinnamon, nutmeg, and salt. Mix everything well until all the ingredients are fully incorporated. This is where the magic happens!
- Now, gently fold in those chopped pecans. I love folding them in because it keeps the mix light and airy. You want those crunchy bits to be evenly distributed throughout the custard.
- Pour the entire mixture into a greased baking dish. Make sure it’s spread evenly; this helps it cook uniformly.
- Pop it in the oven and bake for about 45-50 minutes. You’ll know it’s done when the edges are set, and the center has a slight jiggle. Just enough to be custardy but firm!
- Once baked, let it cool for about 15-20 minutes before serving. This cooling time helps the custard firm up a bit more, making it easier to slice.
And there you have it! A beautifully baked Pumpkin Pecan Custard that’s just waiting for you to dive in. Enjoy the warm, inviting aroma as it fills your kitchen!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy bakers!
- Rich, creamy texture that melts in your mouth.
- A delightful combination of pumpkin and crunchy pecans that’s simply irresistible.
- Perfect for fall gatherings, family dinners, or cozy nights in.
- Can be made ahead of time, so it’s great for entertaining!
- Always a crowd-pleaser—everyone will be asking for seconds.
- Versatile enough to serve as a comforting dessert or a festive treat!
This Pumpkin Pecan Custard is not just a dessert; it’s a celebration of flavors and textures that will warm your heart and home!
Tips for Success
To ensure your Pumpkin Pecan Custard turns out perfectly every time, here are a few handy tips! First, check for doneness by inserting a knife in the center; it should come out clean or with just a few moist crumbs. If the edges look set but the center jiggles too much, it may need a little extra time in the oven. Also, remember to let it cool for at least 15 minutes before slicing; this helps it firm up nicely. For storing leftovers, keep them in an airtight container in the fridge for up to 3 days. Trust me, it tastes just as good the next day!
Nutritional Information
When you indulge in a slice of this delightful Pumpkin Pecan Custard, you’re looking at approximately 250 calories per serving. It packs about 15g of fat, 4g of protein, and 30g of carbohydrates. Keep in mind that these values are estimates, but it’s always good to know what you’re savoring!
FAQ Section
If you have questions about making this scrumptious Pumpkin Pecan Custard, don’t worry—I’ve got you covered! Here are some common queries I get:
Can I use fresh pumpkin instead of canned?
Absolutely! If you have fresh pumpkin, just cook it down until soft and blend it until smooth. It’ll give your custard a lovely, fresh flavor!
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use half-and-half or even coconut cream for a dairy-free alternative. It might change the flavor a bit, but it’ll still be delicious!
How do I know when the custard is done?
The edges should be set, while the center has a slight jiggle. It’ll firm up as it cools, so don’t worry if it looks a bit soft when you take it out!
Can I make this ahead of time?
Yes! This Pumpkin Pecan Custard is perfect for making a day in advance. Just store it in the refrigerator and let it come to room temperature before serving.
Can I add other spices?
Definitely! Feel free to experiment with spices like ginger or cloves for a little extra kick. Adjust to your taste; that’s the beauty of cooking!
Serving Suggestions
Oh, the joy of serving Pumpkin Pecan Custard! It’s delicious on its own, but a few simple additions can elevate it to a whole new level. I love topping mine with a dollop of freshly whipped cream—it adds that light, airy touch that contrasts beautifully with the creamy custard. You could also sprinkle a few extra chopped pecans on top for that delightful crunch. If you’re feeling a bit adventurous, serve it alongside some caramel sauce or a scoop of vanilla ice cream for a decadent treat! And don’t forget seasonal fruits like sliced apples or pears; they add a refreshing balance to the rich flavors of the custard. Enjoy experimenting!
Storage & Reheating Instructions
Storing your delicious Pumpkin Pecan Custard is super simple! Just cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days, so you can enjoy those delightful flavors for a little while longer. When it comes to reheating, I recommend slicing off a piece and popping it in the microwave for about 20-30 seconds. This warms it up just right without compromising that creamy texture. If you prefer, you can also warm it in the oven at 350°F (175°C) for about 10 minutes. Just be sure to cover it with foil to prevent it from drying out. Enjoy every delicious bite!
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Pumpkin Pecan Custard: 7 Steps to Cozy Delight
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy dessert with the flavors of pumpkin and pecans.
Ingredients
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine pumpkin puree, heavy cream, and brown sugar.
- Add eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix well.
- Fold in chopped pecans.
- Pour the mixture into a greased baking dish.
- Bake for 45-50 minutes or until set.
- Let it cool before serving.
Notes
- Serve with whipped cream for added flavor.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Pumpkin Pecan Custard