Maple Pumpkin Custard with Glazed Pecans

Last Updated on September 10, 2020 by Diane Hoffmaster

Homemade pumpkin custard is easy to make and the best fall dessert recipe ever!  Sweetened with maple syrup and topped with crunchy glazed pecans, it is a sweet but healthy pumpkin dessert recipe your family will love. 

Canned Pumpkin is Perfect for Fall Desserts!

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.

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.

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.  However, I did leave out a couple of her suggested ingredients so if you want the original pumpkin custard recipe, give her a visit.

Serving this Pumpkin Custard

I decided to top my Maple Pumpkin Custard with maple glazed pecans.  Nuts are an approved Paleo food, unlike the ice cream 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!

Maple Pumpkin Custard with Glazed Pecans

This homemade pumpkin custard is easy to make and will satisfy your craving for pumpkin desserts! Rich and creamy, it is loaded with pumpkin spice. It's also dairy free and gluten free for Thanksgiving guests with special dietary needs.

Yield: 6

Maple Pumpkin Custard with Glazed Pecans

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Sweetened with maple syrup and topped with glazed pecans, homemade pumpkin custard is an easy pumpkin dessert recipe your family will love.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• one 15 ounce can of pureed pumpkin (NOT pie filling!)
• 3 eggs plus one egg yolk
• ½ cup full fat coconut milk
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• For the topping:
• 1 cup chopped pecans
• ⅓ cup maple syrup
• ¼ teaspoon cinnamon

Instructions

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 ¾ 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.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 389Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 247mgSodium: 83mgCarbohydrates: 38gFiber: 3gSugar: 30gProtein: 10g

Nutritional information not always accurate

Diane Hoffmaster

Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy.  She has two college aged kids, one husband and more pets than she will admit to. She earned her BS in Microbiology at the University of New Hampshire  but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging and freelance writing full time.  You can learn more about her HERE.