Pumpkin Pecan Custard

Total Time Prep: 20 min. Bake: 35 min. + chilling
Yield 8 servings
Test Kitchen Approved
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

  • 1 can (15 ounces) 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

  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.
  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.
  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.

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
Recipe Creator

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