Pumpkin Custards

Course: Dessert


  • 3 eggs lightly beaten
  • 1 15 ounce can pumpkin
  • 1 ½ cups heavy cream or half-and-half
  • cup packed brown sugar
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • cup chopped pecans toasted
  • ¼ cup maple syrup


  • Preheat oven to 350°F. In a large bowl combine first six ingredients (through salt).
  • Place eight 6-oz. custard cups in a roasting pan. Divide pumpkin mixture among cups. Place roasting pan on oven rack. Pour enough hot water into roasting pan to reach halfway up sides of custard cups. Bake 45-55 minutes, or until set
  • Meanwhile, in a small bowl stir together pecans and maple syrup.
  • Remove custard cups from water. Cool slightly on wire racks. Spoon topping onto warm custard. Serve warm or chilled.