Description
This Pumpkin Custard Crunch is a delightful autumn dessert that combines a smooth, spiced pumpkin custard base topped with a crunchy oat and pecan crumble. Perfect for fall gatherings, the custard is rich and flavorful while the oat topping adds a satisfying texture contrast, baked to golden perfection.
Ingredients
Scale
Custard
- 1 (29-oz) can pumpkin
- 3 eggs, beaten
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1 (14-oz) can sweetened condensed milk
- 1 cup milk
- 2 tsp vanilla
Topping
- 3 cups quick-cook oats, uncooked
- 1 cup firmly packed light brown sugar
- 1 cup all-purpose flour
- 1 tsp cinnamon
- 1 cup chopped pecans
- 1 cup butter, melted
Instructions
- Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking and set it aside.
- Make the pumpkin custard mixture: In a large bowl, combine the canned pumpkin, beaten eggs, pumpkin spice, 1 teaspoon cinnamon, sweetened condensed milk, milk, and vanilla. Mix thoroughly to create a smooth custard base. Pour this mixture evenly into the prepared baking pan.
- Prepare the oat topping: In another bowl, stir together the quick-cook oats, light brown sugar, all-purpose flour, 1 teaspoon cinnamon, and chopped pecans. Pour in the melted butter and mix everything well until fully combined.
- Assemble the dessert: Evenly sprinkle the oat and pecan topping over the pumpkin custard layer in the pan, ensuring full coverage for a crunchy surface.
- Bake the custard crunch: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the custard comes out clean, indicating it is fully cooked. Remove from the oven and let it cool slightly before serving.
Notes
- Use a fresh toothpick or skewer to check doneness to avoid overbaking the custard.
- Quick-cook oats give a nice texture for the topping; regular oats may extend baking time if substituted.
- For a nut-free version, omit pecans and increase oats or add sunflower seeds.
- Allow the dessert to cool for 10-15 minutes post baking for easier slicing and better flavor development.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
