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.

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-sized 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.

You can enjoy healthy pumpkin custard warm or cold. Be sure to add the pecan topping right before serving.

P.S. Don't forget to let me know what you think of the healthy pumpkin custard with maple roasted pecans in the comments. Your feedback means a lot to me, and your star ratings encourage others to give the recipe a try. :)