Pumpkin Custard With Crunchy Pecan Topping Recipes

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PUMPKIN PECAN CUSTARD



Pumpkin Pecan Custard image

What could be better than two timeless recipes combined? The taste of traditional pumpkin pie artfully blended with classic custard make for a charming union of flavours.

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 55m

Yield 6

Number Of Ingredients 16

3 eggs
⅔ cup lightly packed brown sugar
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 ½ cups canned pumpkin puree
1 cup low-fat evaporated milk
2 tablespoons brown sugar
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
½ tablespoon melted butter
3 tablespoons chopped toasted pecans
2 tablespoons Whipped cream

Steps:

  • Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
  • In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
  • Bake in the preheated oven for 20 minutes.
  • Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
  • After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
  • Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.

Nutrition Facts : Calories 250.3 calories, Carbohydrate 40.5 g, Cholesterol 100.7 mg, Fat 7.4 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 248 mg, Sugar 35.4 g

PUMPKIN CUSTARD



Pumpkin Custard image

This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
2 eggs
1 cup half-and-half cream
2/3 cup packed brown sugar
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
TOPPING:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tablespoon butter, melted
Whipped cream and ground cinnamon, optional

Steps:

  • In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.

Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.

PUMPKIN CUSTARD WITH CRUNCHY PECAN TOPPING



Pumpkin Custard With Crunchy Pecan Topping image

This is another recipe from Southern Living Christmas cookbook. These used to be my favorite cookbooks until recipezaar. A cross between pumpkin pie and pudding with a wonderful crunchy topping.

Provided by nascarmom

Categories     Dessert

Time 1h

Yield 8 4 oz. custards, 8 serving(s)

Number Of Ingredients 14

1 (15 ounce) can pumpkin (not pumpkin pie filling)
3/4 cup heavy whipping cream
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 large eggs, lightly beaten
1/4 cup butter or 1/4 cup margarine
1 cup chopped pecans
1/2 cup sugar

Steps:

  • Stir together first 11 ingredients in a large bowl.
  • Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.
  • Place in a large roasting pan; add hot water to depth of 1".
  • Bake uncovered, at 325 degrees for 55 minutes.
  • Meanwhile melt butter in a large skillet over medium heat. Add pecans and 1/2 cup sugar. Cook, stirring constantly 6 minutes or until sugar is dissolved and mixture is golden brown. Pour onto a parchment paper lined pan and spread evenly. Cool completely; break into small pieces and set aside.
  • Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
  • To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.

Nutrition Facts : Calories 403.7, Fat 25.1, SaturatedFat 10.1, Cholesterol 98.7, Sodium 218.2, Carbohydrate 44.6, Fiber 1.7, Sugar 39.6, Protein 3.9

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