Maple Pumpkin Custard

I just love how many of Danielle Walker's recipes are so family friendly.  They often use ingredients I have on hand and come together quickly.  But, most importantly, they taste good!  This custard recipe was no exception.  I had an extra yolk from the pecans I made earlier, so it was a great time to try this one out.  The flavor was wonderful, just like pumpkin pie filling.  The only alteration I did was a few drops of lemon juice (probably about 1/8 tsp) instead of lemon zest.
 

Then I had the idea of topping the custard with a few of  these pecans.

 
It is like a wonderful mix of pumpkin and pecan pie.  Great Fall dessert!