Why You’ll Love This Recipe

I like that this recipe combines the best parts of pumpkin pie and pecan crumble into one easy dessert. The custard is velvety smooth with warm fall spices, while the topping adds the perfect contrast of crunch and sweetness. Since there’s no crust, it’s simple to make and naturally lighter. I also love that each portion is baked in individual ramekins, which makes serving easy and elegant.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Custard
3 large eggs
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp ground nutmeg
Pinch of ground cloves
1 1/2 cups pumpkin puree
1 can (12 oz / 354 ml) evaporated milk
1 tsp vanilla extract
1/4 tsp salt

Topping / Streusel
1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
2 tbsp cold butter, cubed
1/3 cup chopped pecans

Directions

1. Preheat the oven to 350°F (180°C). Lightly grease six 6-ounce ramekins and arrange them on a baking sheet.

2. In a medium bowl, lightly beat the eggs. Add brown sugar, cinnamon, allspice, ginger, nutmeg, cloves, pumpkin puree, vanilla extract, and salt. Mix until smooth and well combined.

3. Slowly whisk in the evaporated milk until the mixture is fully blended and creamy.

4. Pour the custard evenly into the prepared ramekins and bake for 20 minutes.

5. While the custard begins baking, prepare the streusel topping. In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped pecans.

6. After the first 20 minutes of baking, remove the ramekins and evenly sprinkle the streusel topping over each custard.

7. Return the ramekins to the oven and bake for another 15–20 minutes, or until a knife inserted near the center comes out clean.

8. Let the custards cool for 10 minutes, then refrigerate for at least 4 hours before serving to allow them to set completely.

Servings and Timing

Servings: 6
Prep time: 20 minutes
Cook time: 35 minutes
Chill time: 4 hours
Total time: 5 hours

Variations

• I sometimes replace the pecans with chopped walnuts or sunflower seeds for a twist.

• For a dairy-free version, I use coconut milk instead of evaporated milk and plant-based butter in the topping.

• If I want to make it even more indulgent, I serve it with a dollop of whipped cream or a drizzle of caramel sauce.

• I’ve also added 1 tablespoon of maple syrup to the custard for an extra hint of sweetness.

• For individual holiday servings, I bake them in mini jars with a sprinkle of coarse sugar on top for a festive touch.

Storage/Reheating

I store the custards covered in the refrigerator for up to 4 days. I like to serve them chilled, but they can also be gently reheated in a water bath in the oven at 300°F (150°C) for about 10 minutes if I prefer them warm. I never freeze them since custard doesn’t hold its creamy texture after thawing.

FAQs

Can I make this custard ahead of time?

Yes — it’s perfect for making a day ahead. I chill it overnight so it sets beautifully and is ready to serve straight from the fridge.

Do I need a water bath for baking?

It’s optional, but I use one when I want a silky, ultra-smooth texture. I place the ramekins in a large pan and pour in hot water halfway up their sides.

Can I use fresh pumpkin puree instead of canned?

Definitely. I just make sure to strain it well to remove any excess liquid before adding it to the custard mixture.

How do I know when the custard is done baking?

It’s ready when a knife inserted near the center comes out mostly clean, and the center is slightly set but still jiggles a bit.

What can I substitute for evaporated milk?

I sometimes use half-and-half or a mix of milk and cream for a similar creamy consistency.

Can I make this recipe nut-free?

Yes — I simply omit the pecans and replace them with seeds or a bit more streusel topping.

Can I bake this in one large dish instead of ramekins?

Yes, I pour the mixture into a 1½-quart baking dish and extend the baking time by about 10–15 minutes.

How can I make it less sweet?

I reduce the brown sugar in both the custard and the topping by a tablespoon or two; it still tastes rich and flavorful.

Can I serve it warm?

Absolutely. While chilling sets the custard, serving it slightly warm right after baking gives a comforting, pudding-like texture.

What’s the best topping to serve with it?

I love it with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel or maple syrup for extra indulgence.

Conclusion

I adore this Pumpkin Pecan Custard because it’s creamy, spiced, and perfectly balanced with a crunchy, buttery topping. It captures the cozy essence of fall in every spoonful without the heaviness of a traditional pie. Whether served chilled or warm, it’s a comforting dessert that always impresses guests — and one I find myself making again and again during the cooler months.