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Pumpkin Custard

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Pumpkin Custard

My smooth and creamy pumpkin custard topped with maple whipped cream and candied pecans is naturally gluten-free, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

CANDIED PECANS:

  • 1 lg. egg white
  • 1 T. water
  • 1 lb. pecan halves
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 3/4 tsp. salt
  • 1 tsp. ground cinnamon

PUMPKIN CUSTARD:

  • 2 lg. eggs
  • 1 (15 oz.) can 100% pure pumpkin
  • 1 (12 oz.) can evaporated milk
  • 1/2 c. brown sugar
  • 1/4 c. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. fresh ground nutmeg
  • 1/2 tsp. salt

MAPLE WHIPPED CREAM:

  • 1 c. heavy whipping cream
  • 1 1/2 T. pure maple syrup

Instructions

  • CANDIED PECANS: Preheat the oven to 250 degrees. Grease or butter the bottom of a large-rimmed baking sheet.
  • In a large bowl, beat together the egg white and water until frothy.
  • In a separate bowl, stir together the sugars, salt, and cinnamon.
  • Add the pecans to the egg-white mixture. Using a spatula, fold and stir the pecans until completely coated.
  • Add the pecans to the sugar mixture, folding and stirring the pecans until completely coated. When the pecans are properly coated, there will be no sugar mixture left in the bowl.
  • Spread the sugar-coated pecans out on the buttered baking sheet, in a single layer.
  • Bake for 1 hour, stirring every 15 minutes. Let them cool completely before storing them in an airtight container at room temperature. These will last several weeks if they aren’t eaten before that!
  • PUMPKIN CUSTARD: Preheat the oven to 425 degrees. Lightly spray eight (8 oz.) ramekins with non-stick spray and set aside.
  • In a large bowl, whisk together the eggs. Add the remaining ingredients, whisk to combine. Ladle or pour the mixture into eight prepared ramekins (about 3/4 full) and place on a large, rimmed baking sheet.
  • Bake for 5 minutes at 425 degrees. Reduce the temperature to 350 degrees, bake for an additional 25 minutes for a total of 30 minutes.
  • Place the baking sheet on a wire rack to cool. Cover with plastic wrap and refrigerate until ready to serve. Top with Maple Whipped Cream and Candied Pecans.
  • MAPLE WHIPPED CREAM: In a large mixing bowl, using an electric mixer, whip the cream and maple syrup together until soft peaks form. Serve over the Pumpkin Custard.

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