PUMPKIN PECAN CUSTARD

Pumpkin Pecan Custard image

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

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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., 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 in the center comes out clean., Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate at least 4 hours.

Nutrition Facts : Calories 213 calories, Fat 9g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges