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
- 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
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
- 1/2 cup chopped pecans
- 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 custards. 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.
Originally published as Pumpkin Pecan Custard in Healthy Cooking August/September 2011, p61
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