Maple Pumpkin Custard with Glazed Pecans

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Right after Christmas I was at Kroger doing my weekly grocery shopping and (being the slightly thrifty sort that I am) decided to check out the clearance shelves.  To my surprise, I discovered dozens of cans of organic pumpkin all marked down to a ridiculously low price!  Lucky me!  Cheap AND organic doesn’t happen very often. So, I bought them all and now have a stash of pumpkin to find creative uses for.  This has posed a bit of a problem the last couple of months.  First I went gluten free, now trying to eat Paleo and all my traditional recipes call for flour, milk, or some other temporarily forbidden food stuffs.  So, I decided to figure out what sort of Paleo approved pumpkin dessert I could come up with.  I found a pumpkin custard recipe on Against All Grain that looked promising.  I did leave out a couple of her suggested ingredients so if you want the original pumpkin custard recipe, give her a visit. I decided to top my Maple Pumpkin Custard with maple glazed pecans.  Nuts are an approved Paleo food, unlike the icecream my kids put on top of theirs.  This pumpkin custard was well received by all family members and since I have about a dozen more cans of pumpkin to use up, I think I will be making this recipe frequently!

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Maple Pumpkin Custard with Glazed Pecans

Maple Pumpkin Custard with Glazed Pecans


Yields 6

Maple Pumpkin Custard with Glazed Pecans

Creamy custard topped with sweet and crunchy pecans

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • one 15 ounce can of pureed pumpkin (NOT pie filling!)
  • 3 eggs plus one egg yolk
  • 1/2 cup full fat coconut milk
  • 1/2 cup maple syrup
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the topping:
  • 1 cup chopped pecans
  • 1/3 cup maple syrup
  • 1/4 tsp cinnamon


  1. Make the Custard:
  2. Place all ingredients in a large mixing bowl and beat until smooth and well blended.
  3. Pour into ramekins until they are approximately 3/4 full.
  4. Place ramekins on a cookie sheet and bake at 350 degrees for 25 to 30 minutes or until almost set and golden brown. Center will still be a bit wiggly.
  5. Remove from oven and let cool.
  6. Make the glazed pecans:
  7. Place the pecans on a cookie sheet and bake for 7 to 10 minutes at 350 degrees or until lightly toasted.
  8. Bring maple syrup and cinnamon to a boil in a small pan. Add in toasted pecans.
  9. Stir until completely coated
  10. Line cookie sheet with parchment paper and pour glazed pecans onto it.
  11. Place cookie sheet in still warm but not on oven for 5 minutes
  12. Remove from oven, stir and let cool
  13. To serve:
  14. Top custard with glazed pecans and a sprinkling of fresh nutmeg if desired.


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