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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. —Abby Booth, Coweta, Oklahoma

8 ServingsPrep: 20 min. Bake: 35 min. + chilling

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) reduced-fat 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 nine ingredients. Transfer to
eight 6-oz. ramekins or custard cups. Place in a baking pan; add 1
in. of 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 custard. Bake 15-20 minutes longer or until a knife
inserted near the center comes out clean.

2 of 2

Pumpkin Pecan Custard (continued)

Directions (continued)

Remove ramekins from water bath; cool for 10 minutes. Cover and
refrigerate for at least 4 hours.
Yield: 8 servings.

Nutrition Facts: 1/2 cup equals 213 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 160 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.