Pumpkin Custard with Pecan-Ginger Topping
A lower carb twist on a Thanksgiving tradition. No crust! And a tasty pecan and candied ginger streusel topping.
Yield
2 servingsPrep
10 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| ¼ | cup |
brown sugar, light
firmly packed |
*
|
| ¼ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
allspice
ground |
|
| ⅛ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ⅔ | cup |
canned pumpkin purée
(not pre-spiced pie filling) |
|
| ½ | cup |
milk, skim, evaporated
(not sweetened, condensed) |
|
| 1 | tablespoon |
brown sugar, light
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
butter, unsalted
COLD |
|
| 2 | tablespoons |
pecans
chopped |
|
| 2 | tablespoons |
crystallized ginger (candied)
minced |
*
|
| 0 | x |
whipped topping, prepared
such as Cool Whip (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 59 | ml |
brown sugar, light
firmly packed |
*
|
| 1.3 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
allspice
ground |
|
| 0.6 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 158 | ml |
canned pumpkin purée
(not pre-spiced pie filling) |
|
| 118 | ml |
milk, skim, evaporated
(not sweetened, condensed) |
|
| 15 | ml |
brown sugar, light
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
cinnamon
|
|
| 5 | ml |
butter, unsalted
COLD |
|
| 3E+1 | ml |
pecans
chopped |
|
| 3E+1 | ml |
crystallized ginger (candied)
minced |
*
|
| 0 | x |
whipped topping, prepared
such as Cool Whip (optional) |
*
|
Directions
Preheat oven to 325℉ (160℃). Coat two 8-oz custard cups or small casseroles with nonstick cooking spray.
In a bowl, beat the egg and stir in ¼ cup brown sugar, vanilla, salt, ¼ teaspoon ground cinnamon, allspice, ginger and nutmeg.
Mix in pumpkin and evaporated milk.
Divide evenly between the 2 prepared dishes.
Bake for 20 minutes.
For the Topping:
Combine 1 tablespoon brown sugar, flour and cinnamon in a small bowl. Cut in cold butter until crumbly.
Stir in pecans and candied ginger.
When custard has baked 20 minutes, sprinkle topping over each custard.
Bake another 15 minutes, or until knife inserted in center comes out clean.
Cool for 10 minutes if serving warm. Cool to room temperature otherwise.
Serve topped with a dollop of whipped topping, if using.
