Pumpkin Custard With Crunchy Pecan Topping

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Recipe by nascarmom

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.

Ingredients Nutrition


  1. Stir together first 11 ingredients in a large bowl.
  2. Pour mixture evenly into 8 lightly greased 4 oz. ramekins or custard cups.
  3. Place in a large roasting pan; add hot water to depth of 1".
  4. Bake uncovered, at 325 degrees for 55 minutes.
  5. 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.
  6. Remove ramekins from water; cool slightly on wire rack. Cover and chill up to 24 hours if desired.
  7. To serve: Top each custard with pecan topping. Whip cream would be wonderful on top also.

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