Pumpkin Pecan Custard
Ingredients
- Custard: ⓘ
- 3 eggs ⓘ
- 2/3 cup lightly packed brown sugar ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 1/4 teaspoon ground allspice ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/4 teaspoon ground nutmeg ⓘ
- 1/4 teaspoon ground cloves
- 1 1/2 cups canned pumpkin puree ⓘ
- 1 cup low-fat evaporated milk ⓘ
- Topping: ⓘ
- 2 tablespoons brown sugar ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 1/2 tablespoon melted butter
Instructions
- Custard: Preheat oven to 350 degrees F (180 degrees C). Lightly grease six 6-ounce (180 mL) ramekins and arrange on baking sheet.
- In a medium bowl or large glass measuring cup, beat eggs lightly with a fork. Add 2/3 cup (150 mL) brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg and cloves. Stir in pumpkin puree until blended. Slowly stir in evaporated milk. Pour evenly into prepared ramekins.
- Bake in the preheated oven for 20 minutes.
- Topping: Meanwhile, in small bowl, combine 2 tablespoons (30 mL) brown sugar, flour and 1/4 teaspoon (1 mL) cinnamon. Add melted butter and stir in pecans.
- After baking custards for 20 minutes, remove from oven and sprinkle nut mixture evenly over custards and bake for an additional 15 minutes or until a knife inserted near the centre comes out clean.
- Transfer to rack to cool. Serve warm or chilled with a dollop of whipped cream, if desired.
Nutrition & Diet Analysis (per serving)
1380
kcal
69% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).