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Pumpkin Pecan Custard

Source: Taste of Home

Made Thanksgiving 2022
A healthier alternative to traditional pumpkin pie

Ingredients

  • 15 oz. can Libby’s pumpkin
  • 12 oz. low-fat evaporated milk
  • 3 eggs
  • 1/2 c. packed brown sugar
  • 1-1/2 t. vanilla extract
  • 1 t. ground cinnamon
  • 1/2 t. ground ginger
  • 1/4 t. ground cloves
  • 1/8 t. salt
  • whipped topping (we use TruWhip, but any kind is fine) optional for serving

Topping

  • 3 Tbls. unbleached all-purpose white flour
  • 3 Tbls. brown sugar
  • 1/2 t. ground cinnamon
  • 2 Tbls. cold butter
  • 1/2 c. chopped pecans

Instructions

In a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar vanilla and spices.

Transfer to eight 6-oz. ramekins or custard cups.

Place in a large baking pan; add 1 inch boiling water to pan.

Bake, uncovered, at 325° for 20 minutes. While baking, prepare topping.

Topping: In a small bowl, combine the flour, brown sugar and cinnamon. Using a pastry cutter, 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.

NOTE: Serves 8