Pumpkin Custard Cups


One of my favorite things about baking is sharing my recipes with friends, especially ones that enjoy baking. I have been baking for many years, ever since I was a little girl.

My earliest memories are with my mom baking Christmas cookies. I remember my brother and I sitting at the table just captivated by what our mom was making.

And when she wasn’t looking she would try to sneak cookie dough…thinking she wouldn’t see or notice tiny finger prints on the sides of the bowl.

Like my mom always said and still does I’m sure “I have eyes in the back of my head.”

We didn’t believed her, but as soon as our fingers even motioned to the bowl she would say “Sarah and Pattrick I see what you’re doing..don’t think I don’t.”

I don’t think that deterred us from trying, but we loved it.

I hope one day when Sophia is older she will look back and think of moments like that.

The recipe I am going to be sharing is super easy and really good! If you are a pumpkin lover, then this recipe will be right up your alley.

What You Need:

3 Eggs, lightly beaten

1 – 15oz Can Pumpkin (1 3/4 Cups)

1 1/2 Cups Heavy Cream or half-and-half

1/2 Cup packed Brown Sugar

1/2 tsp. Ground Cinnamon

1/4 tsp. Ground Nutmeg

1/4 tsp. Ground Ginger

1/8 Salt

1/4 Cup All- Purpose- Flour

1/4 Cup Packed Brown Sugar

1/2 tsp. Ground Cardamom

2 TBSP. Butter

1/4 Cup Chopped Pecans, toasted

What To Do:

  1. Preheat oven to 350 degrees. In a large bowl combine all 8 ingredients. And mix.
  2. Place 6 to 8 custard cups in a roasting pan. I didn’t have one on had, so I just used a cookie sheet. Fill up cookie sheet with hot water about halfway up. You don’t want the water to overflow.
  3. Place custard mixture in the cups. Bake for 25 minutes.
  4. In a small bowl place your flour, brown sugar and cardamom and mix. Using a pastry blender cut in butter. I didn’t have one, so I just used my hands. It reminds me of moldable wet sand.
  5. Stir in Pecans.
  6. When the 25 minutes are up, take the custard cups out of oven. Place Pecan mixture on top of pecans. Then put back in the oven for another 15 to 20 minutes of until a knife comes out clean.
  7. Remove custard cups from water. Cook on wire racks for 1 hour. Cover loosely and chill for 2 to 24 hours.


Even though the recipe had a good amount of ingredients I loved how easy it is to put together.


I did not have toasted Pecans, just regular ones. If you were in the same boat as me what you do is line a cookie sheet with foil, speak with PAM spray. Pop them in the oven for about 5 minutes on 350 degrees. Easy Peasy! You got some toasted Pecans! Watch out: they can burn really quickly.


About to be baked to perfection!


I pulled the custard cups out of the oven and placed the Pecan Mixture on top. Check them every so often, once your knife comes out clean. They are done.


I think these would be awesome to serve as a dessert for Thanksgiving, plus you can make them the day before! Nice and Easy! Or bring them over as a dessert if you are going to a dinner party!

They will be a hit no matter what!


If you make this dessert I would love to hear your thoughts!


Ps: Sophia is under the weather. It came out of no where tonight (Sunday night). If I happen to be light on the posts this week that means I taking care of a sick toddler.

Thank You for understanding!

4 thoughts on “Pumpkin Custard Cups

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