Pumpkin Pecan Custard Recipe

5 4 5
Pumpkin Pecan Custard Recipe
Pumpkin Pecan Custard Recipe photo by Taste of Home
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Pumpkin Pecan Custard Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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

Nutritional Facts

1/2 cup: 213 calories, 9g fat (3g saturated fat), 11mg cholesterol, 160mg sodium, 27g carbohydrate (21g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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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Reviews forPumpkin Pecan Custard

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MY REVIEW
nicolev User ID: 4175100 180533
Reviewed Nov. 29, 2011

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

MY REVIEW
lurky27 User ID: 1251896 135827
Reviewed Oct. 22, 2011

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

~ Theresa"

MY REVIEW
Pickeygirl User ID: 5543541 135817
Reviewed Oct. 19, 2011

"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!"

MY REVIEW
mnmom3boys User ID: 6197663 195614
Reviewed Sep. 11, 2011

"Tastes like pumpkin pie - without the shell! Yummy"

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