Pumpkin Pecan Custard
My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative—and we don’t miss the crust at all. It firms up as it cools.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 124
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 124
1 can (15 ounces) pumpkins
1 can (12 ounces) evaporated milk
3/4 cup egg substitute
1/3 cup packed brown sugar
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped pecans
Directions:
In a large bowl, combine the first 9 ingredients. Transfer to eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1 in. boiling water to pan. Bake, uncovered, at 325° for 20 minutes.
Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer.
Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.
Source: tasteofhome.com
Meanwhile, for topping, in a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer.
Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
