Pumpkin Custards With Crunchy Pecan Topping Recipe


Preparation Time5 MinDifficulty LevelEasy
Health IndexHealthyCourse
VegetarianMain Ingredient


 Canned pumpkin15 Ounce (1 Can)
 Heavy whipping cream3⁄4 Cup (12 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Firmly packed dark brown sugar1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Grated orange rind1⁄2 Teaspoon
 Freshly grated nutmeg1⁄4 Teaspoon
 Ground cinnamon1⁄4 Teaspoon
 Ground ginger1⁄8 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Eggs2 Large, lightly beaten
 Butter/Margarine1⁄4 Cup (4 tbs)
 Chopped pecans1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2840 Calories from Fat 1778

% Daily Value*

Total Fat 206 g317%

Saturated Fat 81.5 g407.5%

Trans Fat 0 g

Cholesterol 790.5 mg

Sodium 1206.9 mg50.3%

Total Carbohydrates 249 g83.1%

Dietary Fiber 24.8 g99%

Sugars 209.9 g

Protein 32 g64.3%

Vitamin A 1416.3% Vitamin C 40.4%

Calcium 39.9% Iron 61.1%

*Based on a 2000 Calorie diet


Stir together first 11 ingredients in a large bowl.
Pour mixture evenly into 8 lightly greased 4-ounce ramekins or custard cups.
Place in a large roasting pan; add hot water to pan to depth of 1".
Bake, uncovered, at 325° 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 just golden brown.
Pour onto a parchment paper-lined pan, spreading evenly.
Cool completely; break into small pieces, and set aside.
Remove ramekins from water; cool slightly on wire racks.
Cover and chill up to 24 hours, if desired.
To serve, top each custard with 1 1/2 tablespoons pecan topping.