Pumpkin Pecan Custard Recipes

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PUMPKIN PECAN CUSTARD



Pumpkin Pecan Custard image

My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative-and we don't miss the crust at all. It firms up as it cools. -Abby Booth, Coweta, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 15

1 can (15 ounces) pumpkin
1 can (12 ounces) reduced-fat evaporated milk
3/4 cup egg substitute
1/3 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes., Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean., Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 213 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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

PECAN PUMPKIN CRUNCH



Pecan Pumpkin Crunch image

Bake Aida Mollenkamp's Pecan Pumpkin Crunch recipe from Food Network for a festive fall or Thanksgiving dessert.

Provided by Aida Mollenkamp

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 18

4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
One 15-ounce can pumpkin puree (not pie mix)
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar, divided
1 tablespoon bourbon, optional
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/8 teaspoon table salt
1 1/2 cups roughly chopped pecans
1/4 cup all-purpose flour
Bourbon Whipped Cream, recipe follows
Ice cream, optional
1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon bourbon

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-PECAN BREAD



Pumpkin-Pecan Bread image

This recipe is a more wholesome version of pumpkin bread, but is still thick, moist, and delicious. The chocolate and pecans add a wonderful flavor!

Provided by The Purple Baker

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 17

1 cup all-purpose flour
⅓ cup whole wheat flour
¼ cup whole wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 cup pumpkin puree
1 cup white sugar
½ cup applesauce
2 eggs
½ teaspoon vanilla extract
⅓ cup toasted chopped pecans
¼ cup mini chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine all-purpose flour, 1/3 cup plus 1/4 cups whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a medium bowl.
  • Mix pumpkin, sugar, applesauce, eggs, and vanilla extract together using an electric mixer in a large bowl until well blended. Add pecans and chocolate chips and mix until evenly distributed. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in the pan for 15 to 20 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 187.2 calories, Carbohydrate 34.8 g, Cholesterol 31 mg, Fat 4.6 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 1.2 g, Sodium 231.8 mg, Sugar 20.6 g

PUMPKIN CUSTARD



Pumpkin Custard image

Nothing says fall quite like desserts enriched with the sweet, spicy, incomparable taste of this premier squash. Good Food Magazine, October 1986. Prep time does not include chilling time.

Provided by JackieOhNo

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 cup half-and-half
1/2 cup heavy cream
2 tablespoons orange-flavored liqueur
1/4 teaspoon ground ginger
1 pinch salt
3 large eggs
1/2 cup sugar
1 cup canned pumpkin puree
1 tablespoon grated lemon zest

Steps:

  • Heat oven to 325 degrees.
  • Pour half-and-half and cream into medium saucepan and heat just until scalded (tiny bubbles will form around edge of pan).
  • Mix liqueur, ginger, and salt in small bowl. Lightly whisk eggs together in separate mixing bowl. Add liqueur mixture and whisk to blend. Very gradually stir in scalded cream. Stir in sugar, pumpkin, and lemon zest.
  • Pour custard into six 3/4-cup custard cups or ramekins and place in baking pan. Pour enough hot water into pan to come halfway up sides of cups. Cover with cookie sheet. Bake until knife inserted in center comes out clean, 40-45 minutes.
  • Transfer custard cups to wire rack to cool completely. Cover with plastic wrap and refrigerate at least 2 hours. Serve cold.

Nutrition Facts : Calories 236.7, Fat 14.6, SaturatedFat 8.3, Cholesterol 147.8, Sodium 183.4, Carbohydrate 22.7, Fiber 1.3, Sugar 18.3, Protein 5.2

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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