Pumpkin Pecan Custard
TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
YIELD: 8 servings.
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
Ingredients
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1 can (15 ounces) pumpkin
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1 can (12 ounces) reduced-fat evaporated milk
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3/4 cup egg substitute
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1/3 cup packed brown sugar
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1-1/2 teaspoons vanilla extract
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/8 teaspoon salt
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TOPPING:
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3 tablespoons all-purpose flour
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3 tablespoons brown sugar
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1/2 teaspoon ground cinnamon
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2 tablespoons cold butter
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1/2 cup chopped pecans
Directions
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1.
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.
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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 until a knife inserted in the center comes out clean, 15-20 minutes longer.
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3.
Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.
Nutrition 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.
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