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Pumpkin Pecan Custard

 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.
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.