Name: Pumpkin Pecan Custard
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Pecan Custard

1. 1 can (15 ounces) pumpkin -

2. 1 can (12 ounces) reduced-fat evaporated milk -

3. 3/4 cup egg substitute -

4. 1/3 cup packed brown sugar -

5. 1-1/2 teaspoons vanilla extract -

6. 1 teaspoon ground cinnamon -

7. 1/2 teaspoon ground ginger -

8. 1/4 teaspoon ground cloves -

9. 1/8 teaspoon salt -

10. Topping: -

11. 3 tablespoons all-purpose flour -

12. 3 tablespoons brown sugar -

13. 1/2 teaspoon ground cinnamon -

14. 2 tablespoons cold butter -

15. 1/2 cup chopped pecans -

How to cook deliciously - Pumpkin Pecan Custard

1. Stage

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. Stage

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. Stage

Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.