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Pumpkin Pecan Custard Recipe

Pumpkin Pecan Custard Recipe photo by Taste of Home

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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

This recipe is:

Healthy

Diabetic Friendly

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Pumpkin Pecan Custard Recipe

Prep: 20 min. Bake: 35 min. + chilling

Yield: 8 Servings

20 35 55

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

Nutritional 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.

Originally published as Pumpkin Pecan Custard in Healthy Cooking August/September 2011, p61

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Pumpkin Pecan Custard

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Reviewed on Nov. 29, 2011 by nicolev

Tastes just like pumpkin pie without the crust. Best with a dollop of cool whip.

Reviewed on Nov. 02, 2011 by bh18cute

My husband loves it. I used butternut squash instead of the pumpkin. It was great.

Reviewed on Oct. 22, 2011 by lurky27

YUM! I used Splenda Brown Sugar Blend and 3 regular eggs. Tastes great!

~ Theresa

Reviewed on Oct. 19, 2011 by Pickeygirl

The creamy consistency and great pumpkin flavor make this simple recipe a keeper! The crunchy topping made a nice contrast to the smooth custard. A nice twist on the traditional pumpkin pie!

Reviewed on Sep. 11, 2011 by mnmom3boys

Tastes like pumpkin pie - without the shell! Yummy