Healthy Pumpkin Custard with Maple Roasted Pecans

Nov 16, 2021 | Desserts, Gluten-Free, Recipes

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If you like pumpkin pie, then you will love this healthy pumpkin custard with maple roasted pecans. It’s smooth and creamy, perfectly spiced, and the pecan topping adds a wonderful crunch. Plus, this custard is so much better for you than traditional pumpkin pie, and it happens to be gluten-free.

healthy pumpkin custard with maple roasted pecans

If you’re craving a pumpkin dessert but you don’t want a ton of fat and sugar, then this is the dessert for you. It’s essentially the best part of a pumpkin pie: the smooth and creamy filling that’s full of all those wonderful spices but with much less fat and sugar. Now let’s talk about that topping!

The maple roasted pecans give this custard a sweet and nutty crunch- you definitely won’t miss the crust! And for all of you on a gluten-free diet, no crust equals gluten-free!

Plus, this dessert is a cinch to make as long as you understand how to bake using a water bath, which I explain below. Also, the ingredients are super easy to find. Let’s talk about what you’ll need:

Healthy Pumpkin Custard with Maple Roasted Pecans Ingredients:

For healthy pumpkin custard with maple roasted pecans, you will need the following ingredients:

For the Pumpkin Custard

pumpkin custard ingredients
  • Pumpkin Puree– This recipe calls for 15 oz of canned pumpkin puree (not pumpkin pie filling), but you can use homemade puree if you prefer.
  • Evaporated Milk– I used the 2 percent lowfat evaporated milk in the can, although feel free to use full fat if you prefer.
  • Eggs- You’ll need two large, room temperature eggs. I use organic, pasture raised eggs.
  • Coconut Sugar- I always like to give options for sweeteners, so if you don’t have coconut sugar feel free to substitute brown sugar or regular granulated sugar. Or for a sugar free version, granulated erythritol and monkfruit sweetener are great options. 
  • Cornstarch- The cornstarch helps to thicken the custard. You can substitute arrowroot if that’s what you have on hand.
  • Vanilla Extract- Pure vanilla extract is best, although imitation will work as well.
  • Spices- For the spices I use cinnamon, nutmeg, and cloves. Of course, the cloves and nutmeg are optional, so feel free to omit one if you prefer.
  • Salt- Don’t forget the salt. It helps to bring out the other flavors.

For the Maple Roasted Pecans

maple roasted pecans
  • Pecans- You’ll need about 1/2 cup of pecans, roughly chopped.
  • Olive Oil– I love using olive oil for this recipe, but feel free to substitute any other vegetable oil.
  • Maple Syrup– Pure maple syrup gives the pecans such a wonderful flavor.
  • Coconut Sugar– Like I said, I like to give options for sweeteners. So, you can substitute any other granulated sugar for the pecans as well as the custard.
  • Salt- Just a touch of salt for the best flavor.

How to make Healthy Pumpkin Custard with Maple Roasted Pecans

This pumpkin custard recipe is super easy, and don’t be intimidated if you’ve never baked using a water bath. It’s simple, and I’ll explain it here:

What is a water bath?

A water bath is simply a pan of hot water that you place in the oven. It’s used to bake more delicate desserts such as custards and cheesecakes. It adds moisture to the oven, and helps desserts to bake more evenly and prevent cracking.

You don’t need any fancy equipment, just a roasting pan with high sides. You’ll be placing your ramekins directly in the pan and filling the pan with about 1 inch of hot water.

Like I said, you don’t need anything special. But if you are interested, I love baking my custard recipes using this creme brulee making set that I purchased from Amazon. It’s great for baking custard, creme brulee, and mini cheesecakes.

water bath custard

Preparing your healthy custard

The full printable recipe is available below, but here is a quick overview of the steps that you’ll follow.

  1. Gather all your ingredients and baking equipment. Make sure you have a large roasting pan (with high sides) and six ramekins ready. Also, either a kettle or pot to heat water.
  2. Begin heating your water and then prepare the pumpkin custard. You only need 1 large bowl where you basically mix all the custard ingredients together. Once mixed, place the ramekins in the roasting pan, and divide the custard between each ramekin. Next, carefully fill the pan with hot water up to an inch, and place the pan in the oven to bake.
  3. While the custard is baking, you can mix the ingredients for the maple roasted pecans (all in the same bowl), and spread the mixture onto a parchment lined baking sheet. Once the custard is finished, reduce the oven temperature to 350°F and roast the pecans.
  4. You can enjoy the pumpkin custard warm or cold. Be sure to add the pecan topping right before serving.

healthy pumpkin custard with maple roasted pecans

Want more healthy dessert recipes?

Check these out:

Healthy Sugar Cookies with Cashew Butter Frosting

Healthy Strawberry Cake (Made with Oats)

Skinny Lemon Cheesecake Mousse

Healthy Carrot Cake

Please let me know how you like the healthy pumpkin custard with maple roasted pecans in the comments! I love to hear from you, and your star ratings encourage others to give the recipe a try.

Enjoy!

Crystal

healthy pumpkin custard with maple roasted pecans
Print Recipe
5 from 5 votes

Healthy Pumpkin Custard with Maple Roasted Pecans

If you like pumpkin pie, then you will love this healthy pumpkin custard with maple roasted pecans. It's smooth and creamy, perfectly spiced, and the pecan topping adds a wonderful crunch. Plus, this custard is so much better for you than traditional pumpkin pie, and it happens to be gluten-free.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dessert
Keyword: custard, Fall, Pumpkin
Servings: 6
Calories: 225kcal
Author: Crystal Yentzen

Ingredients

For the Pumpkin Custard

  • 15 oz pumpkin puree, canned
  • 12 oz evaporated lowfat milk, canned
  • 2 large eggs room temperature
  • 1/2 cup coconut sugar* or brown sugar, see notes
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves

For the Maple Roasted Pecans

  • 1/2 cup pecans roughly chopped
  • 1/2 tablespoon olive oil
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon coconut sugar* or brown sugar, see notes
  • 1/8 teaspoon salt

Instructions

For the Pumpkin Custard

  • Heat the oven to 350°F.
  • In a large bowl, whisk together the pumpkin pureé, evaporated milk, and eggs until smooth. Add in the coconut sugar, cornstarch, vanilla extract, cinnamon, nutmeg, salt, and ground cloves, and whisk together until everything is well incorporated.
  • Bring a small kettle or pot of water to a boil. You’ll need hot water to pour into the baking sheet for the water bath.
  • Place 6- 6 oz ramekins in a large baking pan with deep sides. Divide the custard between each ramekin. Carefully fill the pan with about 1 inch of hot water. The baking pan will be hot, so use an oven mitt to carefully transfer the pan to the oven.
  • Bake for 50-60 minutes or until the centers are just set. The time it takes will depend on the depth of your ramekins.
  • Remove the pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour.

For the Maple Roasted Pecans

  • While the custard is cooling, move on with the maple roasted pecans. Leave the oven at 350°F and line a baking sheet with parchment paper.
  • Mix the pecans, olive oil, maple syrup, coconut sugar, and salt in a medium size bowl. Pour the mixture onto the lined baking sheet and spread it out in an even layer.
  • Roast for 8-10 minutes, stirring halfway through baking time. Remove from the oven and allow to cool for 10 -15 minutes. Use as a topping for your healthy pumpkin custard.
  • Healthy pumpkin custard can be enjoyed warm or cold. Be sure to add the pecan topping right before serving.

Notes

  1. I always like to give options for sweeteners, so if you don’t have coconut sugar feel free to substitute brown sugar or regular granulated sugar. Or for a sugar free version, granulated erythritol and monkfruit sweetener are great options. 
  2. Store your pumpkin custard covered in the refrigerator for up to 4 days. Store the maple roasted pecans in a sealed container at room temperature. 
  3. This creme brulee making set works great for making custard, creme brulee, and mini cheesecakes. 

Nutrition

Calories: 225kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 365mg | Potassium: 212mg | Fiber: 3g | Sugar: 19g | Vitamin A: 11130IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg

7 Comments

  1. Hollie

    5 stars
    Thanks for sharing this custard recipe. I’m adding it to my Thanksgiving menu for sure!

    Reply
  2. Giangi

    Mouthwatering dessert. Looks amazing and so easy to make. On my list for the holidays.
    Thank you for the link on the making set, genius!

    Reply
  3. Kayla

    5 stars
    This pumpkin custard is so delicious! I love all the great flavors!

    Reply
    • Crystal Yentzen

      Thanks so much! It’s definitely one of my favorites!

      Reply
  4. Natalie

    5 stars
    Oh wow, this super looks delicious. It’s super easy to make too. I’ll add this to my Holiday baking list. Thanks!

    Reply
  5. Shilpa

    5 stars
    This custard looks so delicious. And I am loving the pecan topping.. will try is soon. Thanks for sharing

    Reply

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