Pumpkin Custards with Peppery Pecans By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 29, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Bake Time: 45 mins Total Time: 15 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 eggs, lightly beaten ½ 15 ounce can (scant 1 cup) pumpkin ¾ cup whipping cream, half-and-half, or light cream ¼ cup packed brown sugar ½ teaspoon pumpkin pie spice ¼ teaspoon salt ¼ cup Peppery Pecans (see recipe below) ¼ cup maple syrup Peppery Pecans Nonstick cooking spray 1 cup broken pecans 3 tablespoon granulated sugar 2 tablespoon light-color corn syrup ¼ teaspoon cayenne pepper Directions Preheat oven to 350 degrees F. In a medium bowl, combine eggs, pumpkin, cream, brown sugar, pumpkin pie spice, and salt. Beat with a wire whisk until smooth. Place four 6-ounce custard cups in a 2-quart square baking dish. Divide pumpkin mixture among cups. Place baking dish on an oven rack. Pour boiling water into baking dish around cups to a depth of 1 inch. Bake for 45 to 55 minutes or until a knife inserted near the centers comes out clean. Remove cups from water; cool on a wire rack. If desired, cover and chill for 1 to 8 hours. To serve, unmold custards onto four dessert plates. Sprinkle with Peppery Pecans and drizzle with maple syrup. Makes 4 servings. Peppery Pecans Preheat oven to 325 degrees F. Line a 9x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. In a medium bowl, combine pecans, sugar, corn syrup, and cayenne pepper. Spread nuts in the prepared baking pan. Bake for 15 minutes, stirring twice. Spread on a piece of greased foil to cool. Break into clusters. Store in an airtight container at room temperature for up to 24 hours. Use to top puddings, ice cream, or salads. Makes about 1 cup. Print Nutrition Facts (per serving) 375 Calories 24g Fat 37g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 375 % Daily Value * Total Fat 24g 31% Saturated Fat 12g 60% Cholesterol 167mg 56% Sodium 207mg 9% Total Carbohydrate 37g 13% Total Sugars 30g Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.