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Pumpkin Pecan Custard
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
"Delight in the harmonious blend of traditional pumpkin pie and classic custard for a charming and timeless dessert."
Ingredients:
  • 3 eggs
  • 0.66666668653488 cup lightly packed brown sugar
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon ground allspice
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 1.5 cups canned pumpkin puree
  • 1 cup low-fat evaporated milk
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 0.25 teaspoon ground cinnamon
  • 0.5 tablespoon melted butter
  • 3 tablespoons chopped toasted pecans
  • 2 tablespoons Whipped cream
Instructions:
  • Preheat your oven to 350 degrees F (180 degrees C) and lightly grease six 6-ounce (180 mL) ramekins. Place them on a baking sheet.
  • Combine lightly beaten eggs with brown sugar, cinnamon, vanilla, allspice, ginger, nutmeg, and cloves in a medium bowl or large glass measuring cup. Mix in pumpkin puree until smooth, then gradually incorporate evaporated milk. Divide the mixture evenly into prepared ramekins.
  • Cook in the oven that has been preheated for 20 minutes.
  • Prepare a delectable topping by mixing 2 tablespoons (30 mL) brown sugar, flour, and 1/4 teaspoon (1 mL) cinnamon in a small bowl. Stir in melted butter and pecans for added crunchiness.
  • Once the custards have baked for 20 minutes, take them out of the oven. Sprinkle the nut mixture evenly over the custards and bake for another 15 minutes, or until a knife inserted near the center comes out clean.
  • Place the dish on a rack to cool. Enjoy this treat warm or chilled, topped with a dollop of whipped cream, if preferred.

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