Pumpkin Custard With Crunchy Pecan Topping Recipes

PUMPKIN PECAN CUSTARD

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.

PECAN PUMPKIN CRUNCH

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8 by 8-inch baking dish with butter and set aside.
• Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
• Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.
• Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

PUMPKIN CUSTARD WITH CRUNCHY PECAN TOPPING

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.

PUMPKIN CUSTARD

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.

PECAN-CRUSTED PUMPKIN PIE

Steps:

• Heat oven to 375°F. Mix flour, 2 tablespoons granulated sugar and 1/4 teaspoon salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Stir in pecans. Reserve 1/4 cup crumbs for topping; set aside. Sprinkle remaining crumbs with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl.
• Gather pastry into a ball; shape into flattened round on lightly floured surface. Roll pastry into round 2 inches larger than upside-down 9-inch pie plate with floured rolling pin. Roll pastry loosely around rolling pin and transfer to pie plate. Unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute.
• Beat pumpkin, eggs, evaporated milk, 3/4 cup granulated sugar, the pumpkin pie spice and 1/2 teaspoon salt in medium bowl with electric mixer on medium speed or mix with wire whisk until smooth. Pour into pastry-lined pie plate.
• Bake 30 minutes. Mix reserved crumbs with brown sugar in small bowl. Sprinkle over partially baked pie. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 20 to 25 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours.
• In chilled small bowl, beat whipping cream and 3 tablespoons brown sugar with electric mixer on high speed until stiff peaks form. Serve pie topped with whipped cream.

SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
• Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
• Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
• Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
• Bake squash in preheated oven until topping is lightly brown, about 40 minutes.

CLASSIC PUMPKIN PIE WITH CANDIED PECAN TOPPING

Steps:

• Roll and press crust into 9-inch glass pie plate .
• Do not bake .
• Heat oven to 350°F degrees .
• For filling, combine pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, salt, ginger, nutmeg and cloves in large bowl .
• Mix well .
• Pour into unbaked pie crust.
• Bake at 350°F for 1 hour 10 minutes or until knife inserted in center comes out clean .
• Do not overbake .
• Cool completely .
• Grease baking sheet lightly with shortening .
• For topping, combine granulated sugar and water in small saucepan .
• Cook and stir on medium heat until sugar dissolves .
• Increase heat .
• Bring to a boil .
• Boil 7 to 8 minutes or until mixture becomes light golden brown, stirring frequently Stir in butter and nuts .
• Stir briskly Spread quickly in thin layer on baking sheet .
• Cool completely Break into pieces .
• Sprinkle around edge of pie .
• (You might not use all of topping. Cover and store any extra for later use.) Refrigerate leftover pie .

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (215˚C).
• In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
• Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
• Place the pie crust in a 9-inch (23 cm) pie pan and shape.
• Carefully pour pie filling into pan.
• Bake for 15 minutes at 425˚F (215˚C).
• Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
• For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
• Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
• Once cooled, crush the caramelized pecans in a plastic bag.
• Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
• Enjoy!